Smoked Brisket Burger Recipe

Liven things up in the kitchen by adding smoked brisket to the usual burger recipe.

| February 2013

Salt Lick Cookbook Cover

"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

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.”   

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  

Preheat oven to 375 degrees. Slice and combine peppers. Place on baking sheet and lightly drizzle olive oil. Roast in oven until medium roasted. Set aside in container. Slice raw red onion, and add to peppers.

Cheese Sauce:
2 1/2 pounds extra melt cheese 
1/2 quart half-and-half  

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