BRISKET Burgers van de Kamado met Whiskey Baconjam! 🥩 | Kolenboertje

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces calories while maintaining a smoky flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still melting well.

Cut the brisket into 3x3 cm pieces for easier grinding.

Grind the brisket in a kitchen machine, adding garlic powder and chipotle pepper in adobo sauce during the process.

Form 200g meatballs from the ground brisket and flatten them into burger patties, making a small indentation in the center to prevent puffing during cooking.

Season the patties with salt and pepper on both sides just before grilling.

Prepare the smoker with whiskey wood chunks and smoke the burgers at a temperature of 110-120°C for about 30 minutes until they reach an internal temperature of 55°C.

Cook bacon until crispy, then remove and sauté onions in the bacon fat until translucent, adding garlic later to avoid burning.

Add brown sugar, apple cider vinegar, maple syrup, and whiskey to the onions and bacon, and simmer until thickened.

Toast the burger buns on the plancha with a thin layer of mayonnaise until crispy.

Finish cooking the burgers on the plancha, adding cheese on top to melt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens