BBQ Brisket Burger with Cheddar and Crispy Onions

Imperial May 21, 2026May 21, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes

Quick Ingredients

Burgers: 1 1/2 lb ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 4 slices sharp cheddar cheese, 4 sturdy buns, 2 tbsp unsalted butter
Brisket topping: 12 oz cooked smoked brisket, chopped, plus 1/2 cup tangy barbecue sauce
Slaw: 3 cups shredded green cabbage mix, 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 2 tsp honey, 1 tsp Dijon mustard, 1/4 tsp kosher salt, 1/8 tsp black pepper
To finish: 1/2 cup extra barbecue sauce and 1 cup crispy fried onions

Do This

1. Mix the slaw ingredients and refrigerate for at least 15 minutes.
2. Warm chopped smoked brisket with 1/2 cup barbecue sauce in a skillet over medium-low heat for 6 to 8 minutes.
3. Shape ground beef into 4 patties, season with salt, pepper, and garlic powder.
4. Cook patties in a hot skillet or on a grill at 400 degrees F for 4 to 5 minutes per side, until they reach 160 degrees F.
5. Add cheddar during the last minute of cooking and cover briefly to melt.
6. Butter and toast buns for 1 to 2 minutes until golden.
7. Build burgers with sauce, cheeseburger patties, saucy brisket, slaw, crispy onions, and the top bun.

Why You’ll Love This Recipe

Big barbecue flavor without an all-day smoke: This recipe uses already-cooked smoked brisket, so you get deep smoky flavor in under an hour.
Perfect contrast in every bite: Juicy beef, melted cheddar, tangy sauce, creamy crunchy slaw, and crisp onions make the burger feel fully loaded.
Great for leftover brisket: A small amount of chopped brisket turns simple burgers into a memorable cookout-style meal.
Easy to customize: Make it spicy, sweeter, smokier, or extra cheesy depending on your favorite barbecue style.

Grocery List

Produce: 3 cups shredded cabbage slaw mix, 1 small green onion or 2 tbsp chopped chives if desired for garnish
Meat: 1 1/2 lb ground beef, 12 oz cooked smoked brisket
Dairy: 4 slices sharp cheddar cheese, 2 tbsp unsalted butter
Bakery: 4 sturdy burger buns such as brioche, potato, kaiser, or pretzel buns
Pantry: 1 cup tangy barbecue sauce, 1 cup crispy fried onions, mayonnaise, apple cider vinegar, honey, Dijon mustard, kosher salt, black pepper, garlic powder

Full Ingredients

For the Burger Patties

1 1/2 lb ground beef, preferably 80/20
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
4 slices sharp cheddar cheese, about 1 oz each

For the Chopped BBQ Brisket

12 oz cooked smoked brisket, chopped into 1/2-inch pieces
1/2 cup tangy barbecue sauce, plus more if needed
1 tbsp water, only if the brisket looks dry while warming

For the Crunchy Slaw

3 cups shredded green cabbage slaw mix
1/4 cup mayonnaise
1 tbsp apple cider vinegar
2 tsp honey
1 tsp Dijon mustard
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

For the Buns and Assembly

4 sturdy burger buns such as brioche, potato, kaiser, or pretzel buns, split
2 tbsp unsalted butter, softened
1/2 cup tangy barbecue sauce for spreading and drizzling
1 cup crispy fried onions
2 tbsp sliced green onion or chopped chives, optional
8 dill pickle chips, optional for serving

BBQ Brisket Burger with Cheddar and Crispy Onions – Closeup

Step-by-Step Instructions

Step 1: Make the tangy slaw

In a medium bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth. Add 3 cups shredded cabbage slaw mix and toss until the cabbage is lightly coated.

Cover and refrigerate the slaw for at least 15 minutes while you prepare the burgers. This short rest helps the cabbage soften just slightly while staying crunchy. If the slaw releases extra liquid before serving, toss it again and use tongs or a slotted spoon to add it to the burgers.

Step 2: Warm the chopped smoked brisket

Place 12 ounces chopped cooked smoked brisket in a small skillet with 1/2 cup barbecue sauce. Warm over medium-low heat for 6 to 8 minutes, stirring often, until the brisket is hot, glossy, and coated in sauce. If the mixture gets too thick or sticky, stir in 1 tablespoon water.

The brisket should be heated to at least 165 degrees F if it is coming straight from the refrigerator. Once warm, reduce the heat to low or cover the pan and set it aside while you cook the burger patties.

Step 3: Shape and season the burger patties

Divide 1 1/2 pounds ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a patty about 3/4 inch thick and slightly wider than your buns, since the patties will shrink as they cook. Press a shallow dimple into the center of each patty with your thumb to help it cook evenly.

Season both sides of the patties with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Try not to overwork the meat; a loosely formed patty stays juicier and more tender.

Step 4: Cook the burger patties

Heat a cast-iron skillet, griddle, or grill to medium-high heat, about 400 degrees F. If using a skillet, let it preheat for 3 to 5 minutes so the patties sear instead of steam. Add the patties and cook for 4 to 5 minutes on the first side without pressing down on them.

Flip the patties and cook for another 4 to 5 minutes, or until the internal temperature reaches 160 degrees F on an instant-read thermometer. For the juiciest result, avoid flattening the patties with a spatula, which squeezes out flavorful juices.

Step 5: Melt the cheddar

During the final 1 minute of cooking, place 1 slice of sharp cheddar cheese on each patty. Cover the skillet with a lid or tent the patties loosely with foil to trap heat and melt the cheese. The cheddar should soften and drape over the edges of the patty.

Transfer the cheeseburger patties to a plate and let them rest for 3 minutes. This short rest helps the juices settle before the burgers are stacked with the hot brisket.

Step 6: Toast the buns

Spread the cut sides of 4 sturdy buns with 2 tablespoons softened butter. Place them cut-side down in the hot skillet, on the griddle, or directly on the grill grates. Toast for 1 to 2 minutes, until the buns are golden brown with crisp edges.

A sturdy toasted bun matters here because the burger is stacked high with saucy brisket, slaw, and onions. Toasting creates a lightly crisp barrier that helps keep the bun from getting soggy.

Step 7: Build the BBQ brisket burgers

Spread about 1 tablespoon barbecue sauce on each bottom bun. Add one cheddar-topped burger patty to each bun, then pile about 3 ounces warm chopped brisket over the cheese. Spoon on a little extra barbecue sauce if you like a saucier burger.

Top each burger with a generous scoop of crunchy slaw, about 1/4 cup crispy fried onions, and a sprinkle of sliced green onion or chopped chives if using. Add the top buns and press very gently so the layers hold together without crushing the slaw.

Step 8: Serve right away

Serve the burgers immediately while the patties are hot, the cheese is melted, the brisket is saucy, and the onions are crisp. Offer extra barbecue sauce, dill pickle chips, and napkins at the table. These are generous, stacked burgers, so serving them with a steak knife through the center can make them easier to handle.

Pro Tips

Use a sturdy bun: Brioche, potato, kaiser, and pretzel buns all work well. Very soft sandwich buns can collapse under the brisket and slaw.
Chop the brisket small: Pieces around 1/2 inch are ideal because they stack neatly and give you smoky brisket in every bite.
Keep the slaw cold: The cool, tangy crunch balances the rich beef, cheddar, and barbecue sauce.
Do not press the patties: Pressing burgers while they cook forces out juices and can make them dry.
Choose a tangy sauce: A vinegar-forward or balanced sweet-tangy barbecue sauce keeps the burger from tasting too heavy.

Variations

Spicy BBQ brisket burger: Add 1 to 2 teaspoons hot sauce to the barbecue sauce and top each burger with sliced pickled jalapeños.
Texas-style version: Use a peppery barbecue sauce, a pretzel bun, extra pickles, and a sprinkle of coarse black pepper over the brisket.
Carolina-inspired version: Swap the creamy slaw for vinegar slaw and use a mustard-based barbecue sauce.

Storage & Make-Ahead

For the best texture, store each component separately. Refrigerate cooked burger patties and chopped brisket in airtight containers for up to 3 days. Refrigerate the slaw for up to 2 days, though it will soften as it sits. Keep crispy onions in a sealed container at room temperature so they stay crunchy. To reheat, warm patties and brisket separately in a covered skillet over medium-low heat until they reach 165 degrees F, adding a splash of water to the brisket if needed. Toast buns and assemble just before serving. You can make the slaw up to 4 hours ahead, chop the brisket 1 day ahead, and portion the burger patties up to 24 hours ahead; keep the patties covered in the refrigerator until ready to cook.

Nutrition (per serving)