It's National Burger and National Brisket Day. Chef Rob Koeller is celebrating a recipe that combines both.
- 1 tbsp. paprika
- 1 tsp. garlic powder
- kosher salt
- 3 lb. first-cut brisket, ground
- 8 hamburger rolls
- Lettuce, red onion, and potato salad, for serving
Heat grill to medium-high. In a bowl, combine the paprika, garlic powder, and 1 teaspoon each salt and pepper.
- Gently form the beef into 8 balls. Flatten each ball into a 3/4-inch thick patty. Using your thumb, make a shallow 1 1/2-inch wide indent in the top of each patty. Sprinkle patties with the spice mixture.
- Lightly oil the grill. Place the patties on the grill, indent facing up, and cook until the burgers release easily from the grill, 4 to 5 minutes. Flip and cook 4 to 5 minutes
If desired, grill buns until lightly toasted. Serve the burgers on the buns with lettuce, red onions, and potato salad.