Wine Varietal: Zinfandel
The Barbecue Beef Brisket Burger is the greatest local American burger because it combines America
2 ½ pounds beef brisket ground twice (Ask your butcher to grind it twice for you if you do not have a grinder)
1/2 cup Plantation Barbados Unsulphured Molasses
1/4 cup Grey Poupon Dijon Mustard
2 tablespoons tarragon vinegar
2 teaspoons kosher salt
2 teaspoons ground black pepper
6 tablespoons of vegetable oil
6 thin slices provolone cheese
6 Kaiser rolls, split
12 California avocado slices
12 tablespoons of KRAFT Original Barbecue Sauce
Preheat a gas grill to medium-high. If using a charcoal grill with a cover, prepare a medium-hot fire.
To prepare patties, combine the ground beef, molasses, mustard, vinegar, salt & pepper in a large bowl. Mix well. Separate and form into 6 equal-sized patties. Set aside.
Brush grill rack with oil. Place patties on rack, cover and heat until bottom halves are brown (about 3-4 minutes). Flip patties to other side and continue grilling for an additional 3-5 minutes or until cooked to preference. During the last few minutes of grilling patties, place 1 slice of cheese onto each patty, cover briefly to melt cheese (less than1 minute). Place cut sides of split rolls onto the edges of rack (or top rack if it exists) until lightly toasted.
To arrange burgers, remove bottom halves of rolls from grill and arrange on a serving platter, toasted sides up. Remove top halves and set aside. Place one patty onto each bottom-half of the rolls. Place 2 slices of avocado on top of cheese of each burger. Place 2 tablespoons of the barbecue sauce onto toasted sides of each top half of the rolls. Place the roll tops onto each burger, barbecue sauce side down.
Serve with Sutter Home Zinfandel and enjoy!
The simplicity of this tasty recipe will delight the average home chef and grill lover. The barbecue taste mixed with the beef brisket is reminiscent of the all-American barbecue, but burger-style!