Texas-sized Angus Steakhouse Burger with Smoked Brisket, Kettle Chips and BBQ Boss Sauce

Texas BBQ Burger - Reserve Angus Beef - Shredded BBQ Brisket - Kettle Potato Chips - Whole Wheat Bun

Texas BBQ – Reserve Angus Beef – Shredded BBQ Brisket – Kettle Potato Chips – Whole Wheat Bun


Texas-sized Angus Burger with Shredded BBQ Brisket & Kettle Chips

Prep Time2 hrs
Cook Time6 hrs 25 mins
Total Time8 hrs 25 mins
Servings: 4
Author: A Bachelor & His Grill


  • A Bachelor & His Grill's "South Texas Smoked & Shredded BBQ Brisket"
  • 24 oz Omaha Steaks Private Reserve Angus Burger
  • 4 whole wheat artisan buns sliced, buttered and toasted
  • 2-3 tablespoons canola oil plus additional for basting
  • Granulated garlic powder
  • Onion powder
  • Kosher salt and fresh ground pepper taste
  • Kettle Potato Chips to garnish
  • Sliced Roma tomatoes red onions & torn Boston red lettuce, to garnish
  • A Bachelor & His Grill's "Texas-style BBQ Boss Sauce"


  • Prepare upto a day in advance A Bachelor & His Grill's Texas-style BBQ Boss Sauce & Smoked Brisket. Follow recipe step-by-step via link.
  • Season Private Reserve Angus Burgers with canola oil, fresh ground peppercorn, garlic & onion powder. Massage into burger. Cover with plastic wrap & place in the refrigerator for 1hour, allowing flavors to meld.
  • Meanwhile, preheat grill to high, establishing a 2-zone grilling surface, per recommendations provided in "Notes Section.".
  • Moments prior to laying burgers to flame, remove patties from refrigerated cover, gently impress a ½ inch dimple into patty center on both sides & season liberally with Kosher Salt.
  • Employ the reverse sear grilling method – Lay patties over cooler, indirect heat zone. Close the grill lid & barbeque until meat within 20F of desired internal temperature, flipping burger intermittently. Baste with oil & move to direct, high heat grates, charring exterior 2-3 minutes per side.
  • In final minutes of grilling burgers, lay buttered buns over grill grates to toast.
  • Remove burgers & buns from grill. Set buns aside & rest burger under tin foil tent for 3-5 minutes to allow juices to redistribute as the grilled proteins expand.
  • Season burger additionally to taste. Lay over toasted whole wheat bun, red onion , tomato & lettuce. Top with BBQ brisket & kettle chips.
  • Serve. Devour. Repeat.
  • Cheers to beers, a summer of sun & fun... And, long live the LONG weekend!


Preparation: 90% of preparation & cook time are a result of the BBQ Brisket. Active burger prep is 10 minutes. In active burger prep (ie. Marinating) is 1 hour. Active burger cooktime is 20-30 minutes.
Creating a 2-zone Grilling Surface:
-1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
-2-burner grill – heat the right side to hot and leave the left side off.
-3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
-4-burner grill – heat the two right zones to high and leave the two left zones off.
Ground Red Meat – Internal Temperature Guide: Med-Rare: 130-135F. Medium: 140-145F. Med-Well: 150-155F. Well:+160F



The BEST Burger Blog Post of ALL-Time – Grill Master Tips, Recommendations, Best Practices & Recipes!

It was Charles Nagree of Wisconsin who lays claim to invention of the modern burger in 1885, selling his homemade meatball sandwiches at county & state fairs – Yet, it was more 50 years prior, as early as 1834, that New York City restaurants were featuring “Hamburg Steak” on their menus.  To that end, the modern burger is as much a part of Americana as apple pie, baseball & gas-guzzling 4×4 trucks – For nearly 200 years this ground meat sandwich has been cooked 1200 ways from Tuesday, topped with anything from nothing to everything, & served from roadside diner to restaurant dinner, fast food stop to overly-pretentious steakhouses, date night to dude’s night, & everywhere in between.  Today, burger culture is hotter than ever, divided between purists, moderates, progressives & those who have 0 political burger affiliations – they just love to chow down on a great, greasy hunk of meat slapped between 2 buns.


Swiss Steak Burgers with Red Wine Onions and Garlic on a Toasted Brioche Bun


So, how is it that you, at home, can reap the benefits of two Centuries of tried, tested & true burger best practices?  How can you deliver consistent, fantastic, flame-seared, juicy, steakhouse burgers for friends, family & those fortunate enough to attend your backyard barbeque?  Well, below I will share a wealth of secret tips & professional recommendations, as well as common pit falls to avoid.

Read on. Grill on.  Stay hungry!  Oh… And, CLICK ON PHOTOS for my favorite no-longer secret  Gourmet Burger recipes!


All-time. Grill Master Tips, Sure-fire Recommendation, & Burger Best Practices:


  • The first rule of Burger Club is, “You can talk about burger club.”  The second rule of Burger Club, “There are no hard & fast rules in burger club.”
  • Indisputable: Buying quality meat is step numero uno in preparing and plating unforgettable, mouth-watering burgers.
  • Undeniable: Investing into cheap, heavily processed meat from an unknown source is step number one in preparing embarrassing, dried-out, flavorless, grilled hockey pucks.



  • Fresh ground burger is simple, easy & provides luscious results – Once you ground your own steak into burger… I promise you’ll never go back to buying pre-ground again.  So, which type of beef should you choose for your masterpiece?  Well, it depends on the occasion:

1.        Are you asking your girlfriend to marry you?  If you expect her to say, “Yes” – 50/50 of Ground Rib Eye Steak + Ground Spinalis Steak

2.       Letting neighborhood know who’s the culinary boss?  50/25/25 Mix of Ground Brisket + Ground Short Ribs + Sirloin.

3.        Dude’s night backyard Brews & BBQ?  80/20 of Ground Chuck.

4.       Trimming the fat (or cooking your burgers in cast iron)?  50/50 Mix – 80/20 Ground Chuck + 90/10 Ground Sirloin.

5.       Don’t like your friends anymore?  Pre-packaged “hamburger” from your local grocery store.



  • How much meat should you buy? Calculate the number of burgers you need and multiply by 6-8oz of raw meat.
  • Using a scale to measure your patties can help with ensuring all burgers cooked evenly & to temperature.
  • Loosely form patties. Do not over work the meat.  Over-worked patties = De-linked proteins = tough, dried-out hockey puck burgers.
  • Proteins contract when cooked – Form raw patties just larger in diameter than bun. No one likes a little meat hidden in a bed of bread!
  • Burgers plump when cooked – Using thumb, gently depress a well into top-center of formed patties, allowing burgers to rise back to form when grilled. No one likes Burger Footballs.


Northern Michigan Sweet Cherry & Amish Blue Cheese Burgers

Northern Michigan Sweet Cherry & Amish Blue Cheese Burgers


  • After forming patties – Leave meat chilled and covered, until the last minute prior to grilling.  This will assist in developing exterior crust while maintaining pink, tender interior.  Also, will help the patty to stay together while cooking over live fire.
  • Salt and liberally season your burger just before laying to flame… Not before, as salts dissolve proteins and draw out moisture.
  • My traditional seasoning combination of choice – Olive oil, a liberal dusting of kosher salt and fresh ground peppercorn, granulated garlic and onion powder, smoked paprika, a splash of Worcestershire and a pinch of sugar.
  • Ensure grill grates scrubbed clean, well oiled & piping hot before laying meat down to cook. Burgers should really sizzle when they hit the grill grates!
  • Spatulas are used for flipping burgers – Never.  Ever.  Compress burgers.  Baby kittens cry when you smash burgers.
  • Burgers should flip easily on the grill when using a spatula.  If still sticking to grates… the patty needs more time to sear.



  • Grill with 2-zone fire – 1 direct high heat hot zone and 1 indirect heat cooler zone.
  •  Thin Burgers (4-8oz): Sear patties with the grill lid open for 3-4 minutes per side over direct, high heat. Then move to indirect heat until desired internal temperature achieved.
  •  Thick Burgers (10-16oz): Employ the reverse sear grilling method – Lay patties over indirect heat until within 20F of desired internal temperature, flipping once ½ way through.  Move to direct, high heat, searing exterior 2-3 minutes per side.
  •  NO Grill?  Use a pre-heated CAST IRON pan.  Warm the pan in oven @ 350F for at least 20 minutes.  Place pan on stove-top burner over med-high heat. Lay burger to pan 4 minutes per side, basting burger in butter during final minute of frying.

1.        Test if pan is pre-heated appropriately: A drop of oil smokes when it hits the warm cast iron pan = too hot.  If oil beads and simmers = just right.  If oil does nothing = too cold.


The Boss - Cheddar-Stuffed & Bacon-Wrapped Burger on a No-Frills White Sesame Seed Bun

The Boss – Cheddar-Stuffed & Bacon-Wrapped Burger on a No-Frills White Sesame Seed Bun


  • I love you and I love medium-rare burgers.  But, you are not Bobby Flay and I do not need a food borne illness.  If I attend your outdoor cooking soiree, please use a nice digital read internal thermometer to gauge doneness of your burgers.

1.        Ground Red Meat – Internal Temperature Guide: Med-Rare: 130-135F.  Medium: 140-145F.  Med-Well: 150-155F.  Well:+160F

  • Drink 1 beer before plating your burgers.  Rest and tent burgers for 5 minutes after grilling and prior to serving – This time allows the natural juices the opportunity to redistribute through meat after cooking, avoiding all the flavor spilling out of your burger after the first bite!
  • Great buns are lightly butter, toasted and should be considered the leading lady alongside your Academy Award-Winning, mantastic bit of flame-seared red meat.  But, if toasting those buns, stay close.  A fire roasted bread roll goes from golden brown to black in an instant!

1.        Best bun options include: Brioche.  Potato.  Challah.  Kaiser.  Ciabatta.  Pretzel.  Classic white fluffy, with no frills.


Texas BBQ Burger - Reserve Angus Beef - Shredded BBQ Brisket - Kettle Potato Chips - Whole Wheat Bun

Texas BBQ – Reserve Angus Beef – Shredded BBQ Brisket – Kettle Potato Chips – Whole Wheat Bun

How you know if you’re an annoying Burger Purists: You feel as though adding anything to your meat beyond salt and pepper makes the grillmaster a miserable human. Best case, you feel as though you’ve just been served grilled meatloaf.

How you know if you’re a Semi-Tolerable Burger Moderate: You feel as though a great burger should be composed of burger… save the dramatics and fireworks for bun selection and creative topping combinations. But, dammit, that meat better be seasoned with salt and pepper only!


How you know if you’re a Burger Progressive: Food is fun. Exercise your imagination. Think outside the box. Stimulate your taste buds in a new way!

ME: It’s your meat – do what makes you happy. Be creative. Play with different cuts of beef or use beef alternatives, including bison, lamb, turkey, salmon, ahi, quinoa and black beans. Serve it high-flyin’ Hawaiian-style, rodeo-style with a badass barabeque, mix up a Medditranean burg with kalmata bruchetta and feta. Throw down gargantuan surf and turf burgs with grilled prawn. Depart from your life savings and top that seared filet burger with fois gras & black truffles. Or shred that hunk of slowly cooked meat, toss it on slider buns and serve with waffle fries. Heck, pour milk on it and serve it for breakfast… just eat burgers!!