Directions
- Start by taking your leftover raw brisket and trimming off any excess fat. The ratio should be 80/20 meat to fat ratio. Cut the trimmed pieces down to small chunks that will be able to fit in your meat grinder.
- Cut the jalapeños into quarters or large chunks.
- Using a large grinding dye, grind the meat with the jalapeños alternating between the two until all of your meat and jalapeños are grinded.
- Switch out the large dye for a medium or small-sized dye and grind the meat and jalapeño mixture again. Using your hands, mix the ground brisket with the red pepper flakes to ensure even distribution.
- Form the ground brisket into 16, 4.5 oz. portioned balls and place them in the refrigerator to chill.
- Preheat your Pit Boss griddle to medium-high heat.
- Cover the surface of your griddle with butter and place all the buns open-side down. Remove from the griddle once the buns are toasted and golden brown. Increase the griddle to high heat.
- Evenly space out the burger portions on the griddle before smashing the patties thin and seasoning with Pit Boss Lone Star Brisket Rub.
- Flip the burgers and top with cheese before removing from the griddle.
- To make the sauce, combine mayo, BBQ sauce, spicy mustard, garlic powder, paprika, black pepper, and salt. Whisk together until everything is combined.
- To assemble the burgers, layer the sauce, two smashed patties, candied bacon, pickles, and onions. Finish it with the top buns and place a tooth pick through the center to hold it all together.
- Serve immediately and enjoy!
