Ground Sher Wagyu Brisket Burgers on the Arteflame

This recipe is to make Wagyu Brisket Burgers on the Arteflame Classic. To start with we minced a 6kg (13LB) Sher Wagyu Fullblood Brisket using a Cabelas .75hp Meat Grinder. I estimate the Brisket to be around 30% fat to 70% Lean Meat. We used the following grinds

• The 1st grind was using a 10mm (3/8″) plate
• We then reground 75% of the mince with a 7mm (1/4”) plate
• The two were mixed together and we used approx 1kg (2.2LB) for 5 burgers
• We added 1tblsp onion powder, 1tblsp of garlic granules and a good grind of cracked black pepper

First to go onto the Arteflame was the Caramelised Onions

• 2 large thinly sliced Red Onions
• 1tblsp Balsamic Vinegar
• 2tsp Brown Sugar
• S&P to taste

The onions were sauted on the Arteflame with a little oil. I used Butchers BBQ Butter Grilling Oil. Once they had softened we added the Balsamic Vinegar. Cooking continued for 3-4 minutes before the Brown Sugar was added. The onions were cooked and tossed for a further 5 minutes before being ready.

2nd onto the grill were the Garlic Chilli Portabello Mushrooms, we used

• 5 large Portabello Mushrooms
• 1/2 stick of butter
• 4-6 minced garlic cloves
• A good dash of dry chilli flakes (1/4tsp)

A pan was added to the Arteflame with the butter, chilli and garlic. The ingredients were heated together for 5-6 minutes.The mushrooms were added to the Arteflame with the grilling oil, gill side down, for 5 minutes. The Mushrooms were then turned over and the butter mixture was added to the cup side, with a silicon brush ensuring plenty of the garlic and chilli was added. The mushrooms continued to cook for a further 10 minutes, occasionally adding more butter. The mushrooms were moved from the centre to the edge to speed up or slow down the cook. Salt and Pepper were added during the cook.

A little of the grilling oil was added to the Arteflame, the burger patties were in balls and we used a burger (bacon) press to smash the Wagyu Brisket Burgers down onto the grill. Salt was added to the burger during the cook. After 3-5 minutes check under the burger to ensure the outside of the pattie is taking on a crisp char, once you have that turn the pattie over with 2 spatulas, to ensure it doesn’t break apart. Grill the otherside for a few minutes and then add your cheese to the burger. We had swiss and blue cheese for these Wagyu Brisket Burgers.

For the last 2 minutes of the Burger cook, the burger buns were added to the grill to toast a little.

Once the buns are ready, we added yellow mustard to the bottom bun, added the Wagyu Brisket Burgers, then the Portabello Mushroom, the caramelised onion and finally the top bun with tomato ketchup.

Of course, this is what we did but you can experiment with lots of other flavours, to make your perfect Arteflame Burger.