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Burnt Ends Cheeseburger


the burnt ends cheeseburger with onions rings, pickles, garlic mayo and bbq burnt ends

If I could eat one thing for the rest of my life, it would probably be a cheeseburger. If you know anything about me, you know that I love a good burger. My go-to is usually a classic Smash Burger, but I have to say that this Burnt Ends Cheeseburger is next level. I wanted to make some Super Bowl inspired dishes and since Kansas City was playing (and ultimately won), I did a little digging on what are the quintessential Kansas City foods, what are they known for? And one of the first things that came up was burnt ends – what are burnt ends you might wonder – they are exactly what they sound like, the well done or ‘burnt’ ends of a brisket.


For this recipe, I used the ends of a leftover smoked brisket, but if you have any leftover smoked brisket ever, even if it's not just the ends, I highly recommend trying out this recipe. I chopped up my leftover brisket and covered it with a tangy/sweet Kansas city style bbq sauce and butter and let it heat up in the Alchemy smoker. I made a thick burger patty and topped it with American cheese and then made some beer-battered onion rings to add some extra crunch to my burger.


I suggest not skipping making the garlic mayo, it’s so easy to make and adds an extra creamy, garlicky kick to your burger that’s so good with the burnt ends covered in bbq sauce. It’s also super easy to make, just fry up some garlic and give it a mash with a fork, a squeeze of lemon juice and mix it with some mayo. You can also smoke the garlic too, but it will take a bit longer to soften up. I also recommend using a brioche bun, it makes such a different using brioche bread instead of a regular white-bread bun. When you put it all together, you have a toasted brioche bun, garlic mayo, thick flame-grilled cheeseburger, crispy onion rings, pickles, saucy burnt ends and the most insanely delicious burger. If you want to find out how to make my Burnt Ends Cheeseburger, keep reading or jump to the full recipe.


a ground beef burger patty being season with salt and pepper

Set smoker to 325F. Season your ground beef with salt and form into a 1-inch thick patty. Drizzle with 1 tsp canola oil and season with salt and pepper on both sides. Set aside for when you’re ready to grill.


smoked brisket burnt ends being cut up

Cut your leftover brisket into cubes. Be sure to cut the end of the brisket off, if they are well-done, even better - that's why they're called 'burnt ends'.


smoked brisket burnt ends in a cast iron pan with bbq sauce and butter

Add to a cast iron pan and add in the bbq sauce and butter. Place in the smoker for 30 minutes.


slices of onions being soaked in buttermilk

Thickly slice your onions into rings. Separate the pieces and place in a bowl with buttermilk and let sit for 30-60 minutes.


American cheese being added on top of the burger on the grill

When your onions have had enough time to soak and the brisket is almost ready, add your burger to the grill. Cook about 4-5 minutes. Flip and add cheese on top. Cook another 4-5 minutes, or until cooked through.


cloves of garlic being fried in oil

Crush your garlic cloves. Add oil to a pan on the plancha, once hot, add in the garlic, cook until softened.


the fried garlic being mashed with a fork with lemon juice and mayo

Remove from the oil a place in a bowl. Crush with a fork into a paste. Squeeze in the juice from ½ a lemon, mix. Add in the mayo and mix, set aside.


beer being poured into flour to make a beer batter for the onion rings

In a bowl add the flour and beer, mix until incorporated and a batter forms.


onion rings frying in oil in a cast iron pan on the plancha

Dip your buttermilk-soaked onions to the batter and coat. Add to the oil (350F) and fry, flipping midway, until golden brown, about 10 minutes.


a brioche bun being toasted on the grill and the garlic mayo being spread on the bottom bun

Place your bun on the plancha to toast. To build, add the garlic mayo to the bottom bun.


the onion rings being added on top of the cheeseburger

Add pickles and burger on top. Once onion rings are golden, add three on top of your burger.


the bbq brisket burnt ends added on top of the burger

Remove the brisket from the smoker and add 2-3 pieces on top of the onion rings and drizzle the brisket pieces with a little bit of the bbq sauce from the pan.


the finished burnt ends cheeseburger, with pickles. garlic mayo, onion rings and bbq brisket burnt ends

Close the bun and dig in!


And now for the full recipe...


Burnt Ends Cheeseburger

Makes 1 burger

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


Ingredients:

1/3 lb ground beef

1 tsp canola oil

Salt

Pepper

½ lb leftover smoked brisket

4 tbsp Tangy Sweet Kansas City-Style Bbq sauce

2 tbsp butter

1 onion

500 ml buttermilk

4-5 cloves garlic

2 tbsp mayo

½ lemon, juice

1 cup flour

355ml Heineken or light beer

2 slices American cheese

5 slices bread & butter pickles

1 Brioche bun

1 cup canola oil for frying


How to make the Burnt Ends Cheeseburger


Set smoker to 325F. Season your ground beef with salt and form into a 1-inch thick patty. Drizzle with 1 tsp canola oil and season with salt and pepper on both sides. Set aside for when you’re ready to grill.


Cut your leftover brisket into cubes. Add to a cast iron pan and add in the bbq sauce and butter. Place in the smoker for 30 minutes.


Thickly slice your onions into rings. Separate the pieces and place in a bowl with buttermilk and let sit for 30-60 minutes.


Add your burger to the grill. Cook about 4-5 minutes. Flip and add cheese on top.

Cook another 4-5 minutes, or until cooked through.


Crush your garlic cloves. Add oil to a pan on the plancha, once hot, add in the garlic, cook until softened. Remove from the oil a place in a bowl. Crush with a fork into a paste. Squeeze in the juice from ½ a lemon, mix. Add in the mayo and mix, set aside.


In a bowl add the flour and beer, mix until incorporated and a batter forms. Dip your buttermilk-soaked onions to the batter and coat. Add to the oil (350F) and fry, flipping midway, until golden brown, about 10 minutes.


Place your bun on the plancha to toast. To build, add the garlic mayo to the bottom bun. Add pickles and burger on top. Once onion rings are golden, add three on top of your burger. Remove the brisket from the smoker and add 2-3 pieces on top of the onion rings. Close the bun and crush.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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