googleef07aada28e0acf5.html Weston Brands Blog: July 4th Brisket and Bacon Burgers

July 4th Brisket and Bacon Burgers

The Fourth of July,  or Independence Day (take your pick), is the most American of holidays, commemorating the adoption of the Declaration of Independence (from England) on July 4th, 1776 and the birth of our new nation. Celebrated with speeches and fireworks, cookouts and parades, it's a time of friends and family coming together.

Here are a few of our favorite recipes for this year's cookout.

Brisket and Bacon Burgers

Smoking bacon-wrapped brisket is fairly common, but combining the two in a burger elevates the fusion to another level. It's a simple preparation that yields great results.  And when you grind your own meat, you know exactly what's going into your burger.

Makes 8-12 burgers, depending on size preference

- Ingredients -
  • 2 lbs beef brisket, cubed (grass fed or free range)
  • 1 lb bacon (I used cherry smoked, but any flavor will do)
  • salt & pepper to taste
- Tools - 
Weston #8 Meat Grinder
Weston Single Burger Press ... and  here are some great reasons why you need a burger press

How To 
  1. Chill your equipment and meat: Place your grinder head in the freezer for a few hours before grinding as well as the meat you plan to use.  This will make the grinding process go smoother.
  2. Using the coarse grinding plate, push brisket through hopper and then repeat with bacon
  3. Mix the bacon and brisket together and process through medium grinder plate
  4.  Adjust the knob on the burger press to your preferred thickness
  5. Divide meat into even portions, and place in burger press (clean up is a snap if you use Weston patty paper)
  6.  Press down to form burger patty and repeat 
  7. Salt and pepper just before cooking

Bacon and brisket before combining
Bacon and brisket after 2nd grind

    Boston Baked Beans

    Baked beans have been made for centuries and became particularly popular in the early 20th century as a canned import from the U.K.  The recipe for the Boston version always include molasses and some say their popularity is behind Boston being called "Bean-town."

    Makes 24 4 oz servings

    - Ingredients -

    •          2 pounds dried navy beans
    •          8 strips bacon
    •          1 1/2 onions, chopped
    •          6 garlic cloves, peeled and coarsely chopped
    •           1 cup dark molasses
    •          ½  cup ketchup
    •          1 c light brown sugar
    •          3 tablespoons mustard powder
    •          2  tablespoons Worcestershire sauce
    •          1 teaspoon pepper
    •          1 teaspoon crushed red pepper
    •          1 teaspoon thyme, either fresh or crushed
    •          2  bay leaves
    •          1 teaspoon salt, plus more to taste

    - Tools - 

    How To 

    1. Rinse beans and check for stones
    2. Place in Weston Slow Cooker and cover with water, soaking them overnight or at least 6 hours
    3. Drain beans, reserving water, and return to slow cooker
    4. Cook bacon in skillet until crispy; remove from heat and crumble, retaining some bacon grease in pan
    5. Cook down onions and garlic in bacon grease until onions are translucent
    6. Add onions and garlic, bacon and remaining ingredients to slow cooker and mix to combine
    7. Add reserved water to cover mixture by ½ inch, adding additional fresh water if necessary
    8. Cook on low for 8-10 hours or until tender, checking liquid levels and stirring every so often
    9. Season with salt and pepper to taste


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