The Toups Burger

A rich, meaty burger made from brisket and pork belly fat, seared hard and topped with Creole mustard aioli, grated aged cheddar, crispy bacon, and squash pickles on toasted buns.

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Step 1

In a large bowl, mix together the cold ground brisket and cold fat by hand, like you would bread dough, folding over three or four times, until just combined. Do not overwork the mixture or you’ll emulsify that fat and make it more like sausage.

Step 2

Divide the meat and fat mixture into six 1/2-pound patties. You want to shape your patties based on the size of your buns—I like the meat to hang over the bun a little bit, so I make a 5-inch patty for a 4-inch bun.

Step 3

Form the mixture into the patties, and press your thumb gently into the center of each. The negative space of your thumbprint will ensure the burger will cook flat, rather than puffed up like a football. Put the patties on a plate, cover, and chill in the fridge for at least 20 minutes, or up to a day.

Step 4

When you’re ready to cook, heat a griddle or large cast iron skillet over medium-high heat. You want it hot and ready to go. Once the skillet is hot, add enough oil to coat the bottom of the pan, about 1 tablespoon.

Step 5

Pull the patties out of the fridge and give them a generous coating of salt and burger seasoning on each side, about 1 1/2 tablespoons of seasoning per patty. You want to form a crust with the seasoning.

Step 6

Place the patties in the pan, don’t crowd them. Depending on the size of your griddle or skillet, you might have to cook them in batches. Sear the burgers hard over medium-high heat, 2 minutes on each side. Continue cooking until internal temperature is 130°F for a burger done to medium.

Step 7

While burgers are searing, toast your buns. Once the burgers are cooked, transfer them to a wire rack to rest for 1 minute.

Step 8

Assemble the burger, building it from the bottom up: Spread the bottom bun with aioli, add the patty, sprinkle with 2 ounces of grated cheddar cheese. On top of that, layer four half-slices of crispy bacon. Top the bacon with one full layer of overlapping pickle. Crown the whole thing with the aioli-smeared top bun.