Smoked Brisket Burger Recipe
Liven things up in the kitchen by adding smoked brisket to the usual burger recipe.
By Scott Roberts and Jessica Dupuy
February 2013
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"The Salt Lick Cookbook" contains an array of closely guarded family recipes that until now have never been shared.
Cover Courtesy The Salt Lick Press
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In Texas
and throughout the South, myriad barbecue joints claim the title of “best
barbecue.” But Salt Lick owner
Scott Roberts doesn’t care about that. He’s more interested in the smiles on
his customers’ faces as they leave the restaurant. The Salt Lick Cookbook (The Salt Lick Press, 2012) is about how the barbecue came to be: a story of respect for the
land, its history, and the family that planted its roots in Driftwood and
cultivated a well-deserved reputation. The excerpt below comes from chapter 6,
“Beyond the Salt Lick.”
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More from The
Salt Lick Cookbook:
• Chicken ‘N Dumplings Recipe
Smoked Brisket Burger Recipe
It seems everyone has their
own take on the classic hamburger. We, of course, had to add some of our
brisket to the mix. You don’t have to use the cheese sauce if you don’t want
things to get too messy, but if you’re going to be eating with your hands
anyway, why not make the best of it?
Roasted Peppers:
1 of each bell pepper (gold,
red, green)
1/2 red onion