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Burnt end burger recipe by Q39

Burger patty (1/2 chuck, 1/2 brisket)

  • Fresh 8 oz burger patty
  • Pat lightly (to prevent from being too chewy)
  • Cook on wood fired or gas grill to med (135 degrees)

Brisket burnt ends

  • Use point of brisket and slice (not cube)
  • 2 slices for 2-3 oz)

Top cooked burger with sliced burnt ends, classic sauce and Q39 rub. Put burger on bottom half of bun and top with spicy pickle slaw.

Spicy pickle slaw

  • ½ red onion – Julienne
  • 1ea. Jalapeño sliced paper thin
  • 4 cups sliced cabbage
  • ½ cup sliced pickles paper thin
  • ¼ cup pickle juice
  • Salt and pepper to taste

Mark and Abby also got to enjoy Q39’s grilled salmon with jalapeño cilantro sauce. Click here for the recipe!