Chef notes
I love this recipe because it's my late brother-in-law and dear friend Jeff Michner's two favorite menu items rolled up into one sandwich! The stars of the show are the brisket and the burger, but the briny pickles, smoky barbecue sauce, melty cheese and crunchy onions bring it all together.
Jeff was the executive chef at Pig Beach before his sudden passing in May 2018. The Jeff Michner Foundation, an established 501c3 nonprofit created by the Michner family, supports families managing loss and grief and provides scholarships to graduating high school students with a love of cooking and golf — two of Jeff's biggest passions in life.
Technique tip: Cook the burger to an internal temperature of 130 F and let it rest for 2 minutes before serving for medium doneness.
Swap option: Smoked or slow-cooked chuck roast instead of brisket.
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