RECIPES: Recipe Details

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Eight Ounces in the Side Pocket

I was inspired to make this burger after watching Tyler’s Ultimate on the Food Network where he suggested using freshly ground brisket instead of the traditional ground round or sirloin. It truly is the best tasting beef burger I have had. After getting the brisket patty perfected I started playing around with different sauces and toppings. I first headed in the direction of a bbq burger with a brisket or bbq sauce, but then I created the Grey Poupon Spicy Mustard Sauce and liked it better than any of the bbq sauces I had made. The burger then needed something sweet to balance the spiciness of the mustard sauce and I came up the Grilled Pineapple California Avocado Relish. The pita pocket is kind of like a drip pan for the burgers, it keeps all the relish, juices and burger together to be enjoyed!

Ingredients 

Grey Poupon Spicy Mustard Sauce
¾ cup Apple Cider Vinegar
1 ½ cups Grey Poupon Dijon Mustard
9 Tbsp. Brown Sugar
1 ½ tsp. Salt
¾ tsp. Freshly ground pepper
1 ½ tsp. Cumin
3 Tbsp. Chopped Colavita Sweet Peppers
1 ½ tsp. Cayenne
1 ½ tsp. Worcestershire Sauce
Grilled Pineapple California Avocado Relish
½ cup Diced scallions
3 Tbsp. Chopped cilantro
3 Large California Avacados
8 Tbsp. Chopped Colavita Sweet Peppers
4 Tbsp. Fresh lime juice
¼ tsp. Salt
4 - ½ inch slices of fresh cored and peeled pineapple rings to equal 2 cups diced
Vegetable Oil, for brushing grilling rack
Brisket Patties
1 ½ Pounds freshly ground beef brisket
1 ½ tsp. Salt
¾ tsp. Freshly ground pepper
3 Tbsp. Grey Poupon Spicy Mustard Sauce
6 Halves – Whole-wheat pita pockets

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Grey Poupon Spicy Mustard Sauce, combine the Apple Cider Vinegar, Grey Poupon Dijon Mustard, brown sugar, salt, freshly ground pepper, cumin, Colavita sweet peppers, cayenne and Worcestershire sauce in a mini food processor. Place half of the sauce in a mustard squirt bottle and reserve the remaining half for basting the burgers. To make the Grilled Pineapple California Avocado Relish, combine the scallions, California Avocados, Colavita sweet peppers, lime juice and salt in a bowl. When the grill is ready, brush the grill rack with vegetable oil. Place the pineapple rings on the rack, covered with grill lid and grill 4 minutes on each side or until thoroughly heated. Dice the grilled pineapple and add to the bowl with other ingredients and set aside. To make the brisket patties, combine the freshly ground brisket, salt, pepper and Grey Poupon Spicy Mustard Sauce. Handling the meat as little as possible, mix well and divide into 3 equal portions and form into patties. Brush the grill rack again with vegetable oil and place the patties on the rack. Cover the grill and cook 5 minutes on each side, baste with the Grey Poupon Spicy Mustard Sauce and cook 3 more minutes, flip the burgers, repeat basting and cook a final 2 minutes for a medium burger. During the last few minutes of cooking, place the pita pockets wrapped in foil on grill until warm. To assemble the burgers, spread the inside of each pita pocket with reserved Grey Poupon Spicy Mustard Sauce, cut each burger in half making 6 patties and place inside the pita pockets. Squirt the top of the burgers with more of the Grey Poupon Spicy Mustard Sauce and top with the Grilled Pineapple California Avocado Relish and serve. Makes 6 burgers.