Brisket Burger Grilled On The Weber Kettle - Freshly Ground From Brisket Flat

Brisket may be the king of beef cuts for smoking, but it is also an amazing cut to grind for burgers. In this video I do just that, grinding a portion of brisket flat, forming it into a burger patty, and then grilling it up on the Weber Kettle. Finishing it off with Bacon, Blue Cheese Crumbles, and some Horseradish BBQ Sauce leads to one of the best burgers I’ve ever made.
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#cooking #grilling #burger #brisket

[@1stClassStang]

Love your channel bro!!

[@righand]

This is the kind of guy you want to be your uncle when you’re a kid and your neighbor as an adult. Love the videos bud. Subscribed.

[@crizz6397]

I loved the fact that you went with the video vs reshooting it without the burger falling apart. Real cooking... I can't wait to fire up my grinder

[@CookingWithRy]

Yeah, better just to roll with it. It packed back together pretty good with some spatula action, and I do think that blue cheese was a nice glue on top :)

[@guvjimbike]

I Absolutely love your Honesty and Integrity in this Video... Because If I was making a KZbin video and the Patty Broke up on me I would have just gone back in house and got anyone out and just edited the Video.. 😉 I Absolutely love watching you cook thank you so much and keep up the great work.

[@CookingWithRy]

Thanks! A little extra spatula work and some Blue Cheese glue saved the day :)

[@markcook9982]

Love that you still uploaded this when others would have done over when it fell apart just to keep there vids perfect. Keep them coming RY

[@CookingWithRy]

Always!

[@williamstravis123456]

Great looking burger!!!!!! Keep the juices flowing!

[@Sharky762]

Nice cook Ry, love the fact you didn't try to cover up or simply reshoot the video, when the burger fell apart. It shows, even with all your incredible cooks, you are a mere mortal like the rest of us. Take care and stay safe out there. Greetings from Holland, Remco

[@ericousleyjr9119]

Great job Ry. That burger looks excellent.

[@briangleason5597]

Thank You Sir. This is something I never would have thought of. Brisket ground into burgers. Going on my must make list. And horse radish barbeque sauce has my mouth watering. Stay safe and healthy.

[@darrindziergowski5717]

I love how you are just straight up real! It goes how it goes and you are ok with that! Keep the great vids coming.

[@CookingWithRy]

Thanks! Thank goodness for Blue Cheese Glue to hold it together :)

[@somethingelseishere]

Not only do you make awesome food, you always make such awesome LOOKING food! Your presentations are impeccable!

[@CookingWithRy]

Thank you so much 😃

[@Buford_T_Justice1]

In these uncertain times thank the BBQ Gods that we have their avatar down here on Earth giving us hope with his BBQ Horseradish Blue Cheese crumble bacon brisket burger! Quarantine me with that burger!!! You rule Ry!

[@CookingWithRy]

Thanks! Blue Cheese can fix almost anything :)

[@MrMadman-zw2om]

WOW!!! That looks wonderful!

[@spacedoutcowboy8621]

Thanks Ry for another great idea. I don't have a meat grinder, but I do have two cleavers set to medium chop. I'll trim off a majority of the fat cap....like Jack Spratt

[@brittsbackyardbbqngrill]

Now that is a burger...great video about expanding our thought process about meat... I am hit or miss with horse radish but something about the look of that bbq sauce said it was the perfect condiment. Great job Ry...

[@JuanGutierrez-vm3iz]

Great burger thanks for this recipes god bless you and your family and please take care your self and family against this virus

[@dwaynewladyka577]

That is an excellent looking burger. Cheers, Ry!

[@CookingWithRy]

Thank you!

[@D11Alpha]

That burger was a non stop "juice-alanche!" My beard would be a glorious mess after. Gotta now get me a grinder attachment for my Kenmore mixer. Great idea, Ry.

[@handcannon1388]

Why buy beard oil, when you can make your own?

[@CookingwithStephennJacklyn]

Dang Ry that's BURGERLICIOUSNESS right there a definite 'HOMERUN' thanks for sharing buddy. You and the family stay safe and be good out there.

[@CookingWithRy]

Thank you!

[@fedex405]

Another fantastic video, Ry!

[@CookingWithRy]

Glad you enjoyed it!

[@taccosnachos]

I've got trimmings from my last brisket I was saving to make sausage, but I might make burgers now. That looks amazing.

[@CookingWithRy]

Go for it! I've used trimmings for that before. Perfect use :)

[@brianpreston5206]

I can't wait to make these

[@deirdrehill9480]

OMGosh Rye, I can say first hand that this burger was the best. I know how lucky I am😀. So much flavor.

[@cliffvictoria3863]

Hey Ry! I smoked a brisket today using your coffee/cocoa/brown sugar recipe and have it resting now. Saved the trimmings to grind for burgers. It's mostly fat so I am going to incorporate it with some choice strip steaks and a bit of wagyu tallow. Looking forward to the burgers. Thanks for the video!

[@CookingWithRy]

Sounds like some great burgers are coming up 👍

[@cliffvictoria3863]

@@CookingWithRy I hope so. I need to get the fat/meat ratio right. BTW, your brisket rub I mentioned was really good. I wrapped it in wagyu tallow brushed on butcher paper after the fat rendered and bark set. It was tender, moist, flavorful, all the good stuff. The burnt ends were some of the best I have had. Set my Spider Venom controller on my Weber kettle for 275 and let it cook unwrapped then wrapped to probe tenderness. Rested it in fresh brushed tallow butcher paper a couple hours. Thanks for that video, too. You are one of my go to guys when I'm looking for ideas. Have a great 4th of July!

[@ClassicalPipes322]

Man that looks good! That sauce, bacon, and red onion is a nice combo for a burger.

[@dansong.tolman2793]

Ry, looks like a real burger. Great looking sauce. Thanks a lot for the "Cold Grind" tips, sounds logical to me. I am looking forward to doing this soon. Keep up the videos, they are appreciated!

[@benbryce2788]

that was a good recovery job Ry, that sauce looked great as well - i like it !

[@CookingWithRy]

The Blue Cheese glue saved me :)

[@Pule4ka]

I would definitely try this! Thank you Ry!

[@gnanol0437]

Hey Ry, im from Norway and love your videos, stay safe. And keep up the good work👍😁

[@CookingWithRy]

Thanks, will do!

[@smilingswinebbq8129]

Great looking burger!

[@stevelitteral]

That is one gorgeous burger.😎👍

[@duncan4b1]

Love it Ry, keep it up!

[@riosecco4142]

Epic! Good job Ry

[@CookingWithRy]

Thanks!

[@thegalleryBBQ]

Love the fat content in the Brisket. Great crust. Awesome Burger! Nicely done!

[@CookingWithRy]

Thanks!

[@handcannon1388]

Ry, one more grinding tip: whenever possible, cut the meat into long strips that just fit down the neck of the grinder. Once the auger grabs an end, the grinder will pull the meat through pretty much on its own. This cuts down on prep time considerably when grinding large amounts at once. Granted, when I break out the grinder, I am grinding 35-70 lbs of venison, and putting it through twice. Obviously, the second grind needs to be pushed down with a plunger. Great looking burger, Ry. Have you ever tried pickled red onion on a burger? It's easy and they're darn good; even to spruce up a bologna sandwich.

[@CookingWithRy]

Love pickled red onion 👍

[@CookingWithCJ]

Awesome looking burger Ry! Love the fresh grind for sure. Cheers

[@CookingWithRy]

Thanks!

[@JPistols]

That looks absolutely delicious. I’ll check out video later. Thanks Ry for your cool videos. 💪👌👍👊

[@colinbutler2552]

Ry,,,You've done it...youve made me dig out the 'ol KitchenAid with meat grinder, dust 'er off, and blow some life into her... Great video Ry....We're enjoying them ALL !! Thank you...

[@CookingWithRy]

Fire up that grinder! :)

[@morceeable]

I love this wholesome content. Also lost my mind when the grinding bacon with burger suggestion was made 🤯

[@CookingWithRy]

Oh you've gotta try that bacon and beef grind :)

[@toddsheffield4271]

Your a dangerous man Ry..lol Thank you for the vids.

[@pinoruffo2480]

Holy Cow! That looks So Amazing!👏

[@Stlmgnolia]

RY looks great,one comment on the labeling of the brisket,I believe in super markets those are "meat cutters" in private stores those are "butchers" I know everything comes Cryovaced now but BUTCHERS use to take 1/2 or 1/4 hinds and cut the correct pieces of them and call them by the correct names!

[@CookingWithRy]

Yeah this was one of the non-cryovac ones. I should have shown a picture of the label. It was pretty funny 'whole brisket' :)

[@tri-tipjunkie]

So hungry now that's nice looking burger.

[@gorgev9341]

You are not a food mekeuy artist , But I love the way you are and cook real , organic etc Burger look amazing PALAPAS.

[@sdarms111doug9]

I like my burgers about 135... 55yo and never got sick from it so I’m not gonna stop.

[@PicklesBBQandCooking]

Despite the strange cuts from butchers, that looked like a great cut. Cracked me up a bit at the end when you said blue cheese, I was thinking that a second before. The horseradish bbq sauce is also a great idea for beef. To be honest I’ve never tried the food processor for grinding, I’ll give it a whirl. Awesome cook Ry!

[@CookingWithRy]

Thanks! I should give the processor a try, too :)

[@Old-Mad-Tom]

Great burger Ry!👍🏻. Thanks for the recipe. 😉😁🇨🇦

[@CookingWithRy]

My pleasure!!

[@waynewayne377]

....did that a couple weeks back...started out indirect then grill...holds together.....great recipe Ry..thanks...ww....

[@TheDawgfathasBBQ]

My burger brother!!! Good job on this cook my man. I'll definitely do this one in the future. I started to last week but I was a little pressed for time for the grinding.

[@CookingWithRy]

I wanna see your burger creation, my friend :)

[@ChickenFriedBBQ]

Did the same thing last week with some waygu brisket trimmings....your burger held a lot better than mine!!

[@SmokinJoesPitBBQ]

Oh my! That just might be the burger of my dreams! I've always wanted to grind up a brisket to make some burgers. Definitely next on my list. Great job RY!👍🏼🍔

[@CookingWithRy]

Thanks for your help, my friend!

[@ChristopherAllen1]

A food processor can work! Chop up the cut of meat, partially freeze the pieces and only pulse it a bit at a time. If you are careful, you can get a really great grind! Also, your burger looks amazing!

[@fpineda101]

I thought the blue kettle was going to make its CWR debut today. Great looking burger!

[@Elksniffer1]

Great video!

[@Robert25938]

What is the NASA hat about? For me it is the greatest human organization that accomplished the greated human triumph. And the video and visuals are awesome as usual. Delicious looking presentation at the end,

[@CookingWithRy]

I'm just a space nut and have several hats :)

[@dalbugger1392]

Ry reminds me of my brother... Good stuff!

[@morrish5476]

Looks good

[@TexasStyleCuisine]

good looking burger there Ry

[@CookingWithRy]

Thank you, Chef!

[@HeadtoTailBBQCooking]

Good looking burger sir! 👍🏻

[@EverydayBBQ]

Seriously beautiful burger, Ry! Great color contrast and flavor combos there. I’m always worried about my ground burgers staying together lol. You did great as always 👍🏼

[@CookingWithRy]

Thanks so much! I think my Blue Cheese glue worked :)

[@SmokyRibsBBQ]

There's nothing I don't like about that burger! Juicy, beefy and blue cheesy, and flavor for days!

[@CookingWithRy]

Thanks so much, Rus 🙏🏽

[@brianveestrom6784]

I do not have the heart to grind up brisket to make burgers. Wait, I don't have a meat grinder... Now that is a juicy burger, should have done a double. ;^) Great cook Ry!

[@kjrchannel1480]

You never know if that cut is a form of rationing portions. In my area some stores are limiting cuts of meat by type. Also given a lot of people don't have a huge amount of money to buy a whole brisket. It would make sense to make smaller cuts and make it go to more customers. Also given that some meat packaging plants have closed, or slowed production.

[@Stlmgnolia]

RY,when I did this I ground a packer prime brisket(whole thing)I trimmed the hard&excess fat 1st,then back in frig and grinder metal in freezer.Did a double medium grind,then weighed each(formed into .08 oz balls and vacuumed 2 at a time)when defrosted made 2 patties and cooked on Weber gas grill on the grates.they came out grainy.The next time I do them (I own grill grates)i was going to turn the grates over and cook them like a flatop,what do you think(seasoned with SPG only

[@CookingWithRy]

I haven't run into that issue, but love the idea of the flat side :)

[@rustylamb3421]

If you don't have a grinder you should!

[@garymunson8008]

Hey RY, where did you get the grate for your grill? It looks great and well built!!

[@CookingWithRy]

That’s the Malory M1 Cast Iron Grate. There should be a link to it in the video description 😊

[@garymunson8008]

Cooking With Ry thanks for the information,absolutely love the videos can’t wait for the next one!!!!!

[@littleartsbbqoutdoorcookin8426]

My gosh man that’s something else I’ll be calling 911 after that looks amazing! Bryan (little Art)

[@DerickZ28]

I do this with my brisket trimmings :)

[@CookingWithRy]

Great use of them :)

[@10290255]

How do you clean your Malory grill grates? I bought them for my Weber and want to ensure I take care of them.

[@CookingWithRy]

I just scrub them with a grill brush and give them a spray of canola oil. If they get really caked with stuff between the grates I take an old tooth brush to them. Basically I treat them like a cast iron pan but I don't obsess over little bits of stuff that cling down below the cooking surface.

[@NorthTexasBBQAddicts]

I was literally thinkin man, id like to watch a video on Rys channel today and boom their it was

[@CookingWithRy]

I aim to please!

[@oscaramaya8599]

Delicious

[@DelhiBelly1620]

What’s the coldest part of the fridge

[@CookingWithRy]

In mine the lowest drawer.

[@mimblewimble843]

Hi Ry, Nice work Again!! Where did you get your grill grates for your Weber? Pete

[@CookingWithRy]

From Malory. They're listed in the video description :)

[@mimblewimble843]

Great, thank You!

[@LoFiMofo]

It's 330, i need to exercise, then i see this video. 😳 MUST. FIRE. UP. MY. WEBER.

[@TheMultisportGeek]

What’s the best way to clean the parts and don’t they also have to be ice cold before you start grinding?

[@CookingWithRy]

Yes I mentioned they need to be cold. Hot water and soap.

[@danielhasthemeatsweats3152]

How do you like that grinder? I am lookin for a cheap one for all brisket scraps to make burger grind and sausage with. Does it have a sausage attachment?

[@CookingWithRy]

Mine came with the sausage stuffing attachments and it's worked well so far :)

[@budlloyd3127]

hey man just a heads up, thermoworks is having an 18% sitewide sale, I know you already have some of their stuff, but I thought you might wanna spread the word as you have a bigger audience than me lol

[@joeseibert3969]

Where did you get your burger ring?

[@CookingWithRy]

Amazon. They're listed in the video description.

[@danssmokintreasures]

Where did you get that burger ring thingy? I ordered one and its great for small burgers, but if you want to get serious I need something else.

[@CookingWithRy]

It's a set of rings. I listed it in the video description :)

[@xantiaexclusive]

Looked very tasty, I’m curious as to why you cooked the bacon in a pan rather than on the grill.

[@CookingWithRy]

It's just easier to control the doneness I like in a pan :)

[@mikemcdaid5201]

I’m surprised you don’t have a burger press great looking burger still

[@budlloyd3127]

if I may ask, why do you toast the bread before making the burger (as oppose to after or right before the burger is done)? is it a personal preference or is there a funcitonal purpose? cause personally I like having my bun toasted, but i like it warm so I usually toast the buns right as the burger is finishing up

[@CookingWithRy]

Part of it is just for filming purposes so there aren't multiple things going at once :)

[@budlloyd3127]

@@CookingWithRy ah, gotcha, that makes sense I've seen other creators do that too then haha, thanks!

[@MeatyMike]

Mother of god 🤤🤤🤤

[@walthe2b]

Am I the only one who thought that looked like a picanha?

[@CookingWithRy]

The way it was cut gave it that shape, but the fat on Picanha is so different and amazing :)

[@walthe2b]

@@CookingWithRy I bought my first picanha a few weeks ago before quarantine started. Haven't had a nice enough day to cook it up yet. Any suggestions for when I do cook it?

[@CookingWithRy]

I did a video a while back on the way I did it and it turned out amazing: kzbin.info/www/bejne/foTZcmxqaruWsKs :)

[@MelloHubb]

Definitely looks like a pichana. Its a very well marbled flat. I wish I could find a flat piece like that without paying wagyu prices

[@homersimpson6969]

I'm pretty sure it was a picanha. You can see the 2 veins that run through the meat. Plus the fat cap thickness was way to consistent for a brisket and runs perfectly to the edge on the curved side. Plus the grain structure follows the shape correctly.

[@thomastankengine1276]

I am from germany, i dont understand whats with that bbq-souce. Can anyone explain pls:D

[@CookingWithRy]

It's a regular BBQ sauce from a bottle with prepared horseradish added. Very simple :)

[@thomastankengine1276]

Ah ok now i understand thank you!:D ps i love your recepies👍🏻

[@pippi7144]

Looks like a Picana

[@CookingWithRy]

Kinda, but it was a cut from the part of the flat that rests on top of the point.

[@rmftrushing6591]

I have a lb of ground filet.... this is happening.......

[@kevinbyrnes7117]

Looks like picanha

[@CookingWithRy]

The cut the butcher made gave it that shape but the fat was nowhere near like that Picanha fat. That stuff is pure gold :)