Meat Mitch Smoked Brisket Double Cheeseburger 

When it comes to pitmaster competitions, Mitch Benjamin is The Man. He’s the brains behind four BBQ concept restaurants in Kansas City, he’s on the short list to cook special post-game meals for the two-time world champion Kansas City Royals team, and he’s back with a real crowd pleaser for National Burger Day on May 28th. He sent us the recipe and how-to video to help you make the Meat Mitch Smoked Brisket Double Cheeseburger, and this is one burger you’re going to want to make again and again.

Don’t feel like reading the recipe and want to watch Mitch himself make it in a video? Look no further!

Gently mix together 3 lb of 80/20 Chuck and 1 lb of minced smoked brisket in a bowl.

Next roll the mixture into 4 oz balls and season with Meat Mitch Steer Season. This will make 16 – 4 oz burger balls, ultimately making 8 double brisket cheeseburgers.

For the buns, I spread mayonnaise on the inside and outside of the buns and quickly toast them on a hot griddle. When buns are toasted, remove them and set aside.

Now place your burger balls on the hot griddle and using parchment paper and a heavy burger press, smash the burger down and flatten into thin patties. The parchment paper keeps the meat from sticking to your press. These will sizzle quickly – after a quick minute, you will see a nice crust forming, flip your burgers and apply cheese.

After another minute and after the cheese has melted, stack one burger on top of another, creating your double cheeseburger. Remove them from griddle and allow them to sit for a minute and allow excess grease to drain.

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In your small glass bowl, add 1 TBSP each of Yellow Brick Road sauce, White Sauce Whomp! and Stay Hot! sauce. Stir together until it has uniform color.

Finally add your Smoked Brisket Double Cheeseburgers to the buns, add your favorite toppings and triple mix sauce and have a party!

Don’t have everything you need to cook this amazing smashburger outside on the grill or griddle? We can help!