National Burger and Brisket Day

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
  • Pepper
  • 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.

  1. 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.
  2. 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.

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