Bella Jack smokehouse Burger
I created this burger for Bon Appetite Magazine's Blended Burger Contest sponsored by the Mushroom Council. Unfortunately, dear Bella Jack was not selected as a finalist, but that means you get to try the recipe NOW while it's still burger season! The recipe calls for ground brisket and that is delicious, but it's just as good with the best ground beef you can find. I hope you enjoy this burger as much as we do!
This blended burger has beefy Kansas City roots with a veg-forward twist! The combination of cremini mushrooms, brisket, and smoked jackfruit create a rich texture with a one-of-a-kind smoky, sweet and tangy flavor. Earthy, cremini mushrooms balance the bold flavor of the brisket and when topped with smoked jackfruit, it’s like having a picnic party in your mouth!
Seasoning Blend
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dark chili powder
1 teaspoon Spanish style smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon turbinado sugar
½ teaspoon ground oregano
Pulled Jackfruit
20 oz. can green jackfruit
1 tablespoon Seasoning Blend
¼ cup bottled Kansas City-style barbeque sauce
Burger
8 oz. cremini mushrooms raw (also known as baby bellas)
2 garlic cloves
1 small yellow onion
12 oz. ground brisket (ask your butcher to use the flat of the brisket)
Remainder of Seasoning Blend
Buns & Fixings
2 tablespoons extra virgin olive oil
4 brioche hamburger buns
1 tablespoon real mayonnaise
1 cup spring lettuce mix
step-by-step instructions
- If you have a smoker or grill with a smoke box, prepare it and when temperature reaches 220°F, the grill is ready.
- In a small bowl, combine all spices and seasonings and stir with a fork until blended.
- Drain and rinse jackfruit. Toss in medium bowl with 1 tablespoon of the Seasoning Blend to coat the fruit. Place fruit on a grill pan or a sheet of foil sprayed with cooking spray. Set aside until ready to place in the smoker. When ready, place in smoker on top rack or farthest point from heat source and smoke for 1 hour. Fruit should be medium brown with a dry appearance on the outside. Remove from smoker and separate pieces using your fingers to create “strands” of the fruit. Consistency should look like pulled pork. While still warm, add in barbeque sauce and stir to combine.
- Place mushrooms, onion quartered with root and stem removed, and garlic cloves in the bowl of a food processor. Pulse 3 times and hold pulse button down counting to 8. In a mixing bowl, combine mushroom mixture, ground brisket, and remaining Seasoning Blend. Mix with clean hands until all ingredients are thoroughly mixed and mingled. Divide mixture into four equal parts and form patties using hands or hamburger press. Patties should be 4 inches in diameter. Refrigerate until smoker is ready. Place burgers in smoker. Smoke until internal temperature reaches 150°F (approximately 1 hour). Remove from smoker and let rest while you prepare the bun.
- Brush insides of buns with olive oil and toast oiled side down in skillet until golden brown about 3-5 minutes on medium high heat. Buns should toast to a golden color with medium brown around the edges.
- Build the burger with your preferred dressings, we like mayo and a little spring mix lettuce. Smear half of the mayo on the bottom bun, add spring mix and then the burger. Top with pulled jackfruit, smear remaining mayo on top bun, top the burger and enjoy every delicious bite!
