- 3 lb brisket point meat
- 1 egg
- R Butts R Smokin’ R Beef Rub
- 8 buns
- 8 slices American cheese
- 1/2 head iceberg lettuce, sliced thin
- 1 large tomato, sliced
- 1 red onion, sliced thin
- dill pickles
- 6 tbsp Big Ricks Chipotle Ketchup
- 3 tbsp mayonnaise
- 1 tsp dill pickle juice
Cube and grind the meat on a 10mm die. Grind the meat a second time for a finer texture. Mix in the egg, quickly. Divide the meat into 8 patties. Season the patties on both side with R Butts R Smokin’ R Beef Rub.
Grill the burgers on both sides to achieve nice grill marks. When the internal temperature reaches 150ºF, place a slice of cheese on the burger and cook just a minute or two longer, until the cheese is melted.
Grill the tomato slices, just until you get some nice grill marks on them. Grill the buns to crisp the surface.
Mix the Big Ricks Chipotle Ketchup, mayonnaise and pickle juice well.
Build your burgers. Start with the bottom bun, special sauce, lettuce, burger patty, red onions and pickle and then the top bun. Enjoy!