Tiny New York Kitchen: Grilled Brisket Burgers

By Victoria Hart Glavin of Tiny New York Kitchen
I grill all year long, even in 3 feet of snow, but for many Memorial Day weekend is the beginning of grilling season. Try grilling these delicious Grilled Brisket Burgers and feel free to experiment will all sorts of toppings.


1 1/2 Teaspoons Freshly Ground Pepper

1 1/2 Teaspoons Kosher Salt

1 Tablespoon Sugar

1 1/2 Teaspoon Dry Mustard Powder

1 1/2 Teaspoon Chili Powder

2 1/2 Pounds Top Or 2nd Cut Brisket (Ground)

6 Buns (Lightly Toasted)

Unsalted Butter

1/2 Cup Mayonnaise

Sriracha (Optional)

1 Cup Shredded Carrots

1 Large Cucumber (Thinly Sliced)

2 Jalapeños (Thinly Sliced)

1 Bunch Cilantro (Optional)

In small-size bowl mix together pepper, kosher salt, sugar, mustard powder, and chili powder. Place ground brisket in large-size bowl and mix in spice mixture. Form 1 Inch thick patties that about 5 inches wide.  Set aside on piece of

parchment or wax paper. Heat grill to medium-high. Place patties on grill and cook for a total of 8 minutes. Flip once for medium-rare. If you want a more well-done burger, then cook an additional 90 seconds. Cook a full 10 minutes for medium-well.

Remove from grill and set aside.Lightly toast buns. Spread buns with unsalted butter and mayonnaise.  Place grilled patties on bun bottom. Top patties with drizzle of sriracha, add carrots, cucumbers, jalapeños, and cilantro. Serves 6

Note: I like to add diced jalapeños when mixing ground meat to add a little kick.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”