Ground brisket makes a better burger than most people realize. It has more fat marbling than standard chuck, and it stays juicy through the whole cook without any filler or binders. This recipe tops it with Swiss cheese, sauteed mushrooms, purple onion, heirloom tomato, and a horseradish mayo that cuts through the depth better than plain ketchup ever does. Thick bacon, one piece cut in half per patty. Eight burgers total from four pounds of meat. If you’re grilling for a crowd this summer, this is the right recipe to reach for. Season the meat lightly and mix it gently. Overworked ground meat gets dense and tight on the grill.
How to Make The Ultimate Man Burger
Shaping the patties
Form a meatball first, then flatten to about half an inch. Work the edges with your thumb and forefinger to tighten them up. Loose, crumbly edges fall apart on the grill. All patties should be the same thickness for even cooking.
Grilling temperature
High heat for a proper crust on the outside. Brisket fat renders quickly, so watch for flare-ups. Don’t press down on the patties. Every time you do, you’re pushing fat and juice out of the burger and onto the coals. 
Horseradish mayo
Make it before you start grilling so it has time to sit. Freshly grated horseradish is sharper than jarred. Start with less than you think you need and adjust up. Goes on both bun halves.
The Ultimate Man Burger
- Total Time: 27 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A classic Labor Day burger recipe. Juicy patties, melty cheese, and all the best toppings.
Ingredients
- 4 lbs (1814 g) ground brisket or chuck
- Kosher salt
- freshly ground black pepper
- 8 hamburger buns, split
- 8 thin slices Swiss cheese
- Sauteed Mushrooms
- Sliced Purple Onion
- Sliced Heirloom Tomato
- Thick Slice Bacon, cooked, one piece cut in 1/2 per burger
- Herbed Horseradish Mayonnaise
Instructions
- In a large bowl, lightly season ground meat with salt and pepper and mix gently with your hands.
- To shape the burgers, take about 1/8 of the meat and form it into a meatball; then flatten it between your hands until it’s about 1/2 inch thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand to get rid of any crumbly edges. Repeat with the remaining meat.
- Let the burgers rest at least 30 minutes in the refrigerator.
- Prepare a gas or charcoal grill for high heat (450°F to 550°F (232°C to 288°C)).
- Wipe the grate with oiled paper towels.
- Grill the burgers for 5 to 7 minutes, topping with cheese during the final minute.
- Transfer the burgers to a clean plate.
- Clean the grate with oiled paper towels.
- Toast the buns on the grill for 1 minute.
- Assemble the burgers and add your favorite toppings. Serve with horseradish mayo spread on the bun, topped with onion, tomato, sauteed mushrooms, and bacon.
Notes
- For perfectly even cooking, make sure your patties are all roughly the same thickness.
- If you don’t have a grill, you can cook these burgers in a cast-iron skillet over medium-high heat.
- For best flavor, let the cooked burgers rest for 5-10 minutes before serving to allow the juices to redistribute.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: One burger
- Calories: 600
- Sugar: 5
- Sodium: 1000
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
Why does the recipe call for brisket or chuck specifically?
Both cuts have a good ratio of fat to lean meat, which keeps the burgers juicy on the grill. Leaner cuts dry out quickly at high heat.
How do I keep the patties from shrinking on the grill?
Make the patties slightly wider than your buns and press a small dimple into the center of each one. This counteracts the natural shrinking that happens during grilling.
What’s in the herbed horseradish mayonnaise?
The recipe leaves it open, but a good starting point is mayo mixed with prepared horseradish, chopped fresh herbs like chives and parsley, and a squeeze of lemon juice.
Left off the Herbed Horseradish Mayo, so including here:
1 cup mayonnaise
1 tablespoon prepared horseradish
1/4 cup freshly minced herbs (parsley, basil, chives)
2 tablespoons olive oil
freshly cracked pepper
1 lemon, seeded &juiced
Mix and keep in fridge!