Looking for something special to do with brisket leftovers? Well leave it to Salt Lick Bar-B-Que pitmaster Scott Roberts up the leftover ante with this smoked brisket burger recipe, found in the recipe and photo rich Salt Lick Cookbook!
SALT LICK SMOKED BRISKET BURGER
1 of each bell pepper (gold, red, green)
1⁄2 red onion
Preheat oven to 375 degrees. Slice and combine peppers. Place on baking sheet and lightly drizzle olive oil. Roast in oven until medium roasted. Set aside in container. Slice raw red onion, and add to peppers.
2 1⁄2 pounds extra melt cheese (Velveeta is fine)
1⁄2 quart half-and-half
Cut cheese into small chunks and place in saucepan over medium low heat or in a slow cooker. Be careful not to scorch. Add half-and-half when cheese is melted, and stir well.
5 pounds ground beef (80/20)
3 pounds lean chopped brisket
1 tablespoon salt
1 tablespoon pepper
1 dozen buns, toasted
Combine ground beef and chopped brisket in large mixing bowl. Add barbecue sauce, salt, and pepper. Form into 12 burgers and grill on a hot grill for 5 to 7 minutes on each side, depending on your preference for doneness. Remove from heat, and let rest for 5 minutes. Serve on buns with roasted peppers and cheese sauce.