If you crave a juicy and crispy burger, I got you! Smoking ground brisket combined with a reverse sear method makes for the most amazing burger you’ll ever have!

The Only Way I’ll Make Burgers!

Smoking ground brisket burgers and finishing them with a reverse sear makes for a juicy inside and crispy edge burger. This truly is the most amazing burger you’ll ever sink your teeth into!

Prepare to impress your friends and family with the most amazing burger they’ve ever tasted!

Grab Your Ingredients

This recipe only requires 2 ingredients but this is one of the few times I will stress that it HAS to be these 2 ingredients. Now that being said I have made this using ground chuck and the seasoning plus ground chuck and steak seasoning. They are good but…

When it’s the combination of freshly ground brisket AND this Chupacabra Brisket Magic Seasoning – lord have mercy! I swear when I took my first bite it was as if I saw Jesus as it was truly heavenly!

Ground Brisket – I grind my own (double grind). If you can’t grind it, just buy it and ask your butcher to grind it for you
Chupacabra Brisket Magic Seasoning – seriously this stuff is the best I’ve ever had!

Prepare The Burger Patties

This requires only a handful of steps really as it’s super simple. The biggest thing to remember is to NOT overwork the meat to mix in the seasonings. Overworking it will lead to a tough burger.

To a large bowl add the ground brisket.
Sprinkle in some of the Chupacabra Brisket Magic Seasoning and gently mix to incorporate.
Divide the mixture into 6 or 8 equal sizes (I do 6 as I measure 6.7-ounce burgers).
Form each patty first by hand to make a burger but then I’ll put it in my burger press to get a night, tight form. I have used this burger press for years and LOVE IT!
Place the shaped patties on a parchment-lined pan, cover with plastic wrap, and place in the fridge for an hour.

Start The Yoder Smokers YS640

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When you’re ready to smoke the burgers, plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250.
Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 150F.

Right before smoking, sprinkle the remaining Chupacabra Brisket Magic Seasoning on the burgers. Remove from the smoker onto a dish, and loosely cover. Remove the diffuser cover and full plate if desired. Increase the smoker to 400F. Place the burgers into the smoker, over top of the flames. At this point add cheese if desired and sear until the internal temp reads 160-165.

Best Burger Toppings

So let’s dish as honestly I don’t think there’s a wrong answer here but what are the best burger toppings?

What I Went With

So for this burger, I went with what I had on hand:

Smoked Sharp NY Cheddar, Sweet & Spicy Hatch Chile Bacon Jam, Arugula with a big fat pickle.

Now I’m going to skip the norm of L-T-O and give you some of my favorite adventurous burgers.

PB&J – Crunchy Peanut Butter, Spicy Raspberry Jam, Crispy Bacon, and Onion Straws
Piggy Love – smoked cheddar, BBQ pulled pork, crispy onion ring, BBQ sauce, and coleslaw
Pittsburgh Style – Melted American, crispy bacon, crispy french fries, shaved lettuce, and ketchup
OTT Mac & Cheese – melted gouda, mac & cheese, crispy cheese stick, toasted bread crumbs, and bacon