Why the Best Burgers Don’t Always Start with Ground Beef
Beef burgers are a classic, no doubt. But if your burger routine always starts with 80/20 chuck, you’re missing out on a world of bold, juicy, and downright interesting alternatives. Whether you're smoking lamb over cherry wood, mixing sausage into your patty blend, or going full brisket, there’s more than one way to build a killer burger.
This guide explores the best alternatives to traditional ground beef for burgers—including sausage, lamb, brisket, bison, turkey, pork, and blended options. We’ll cover what makes each one special, how to cook them right, and what toppings and buns bring them to life. These are not substitutions. They’re upgrades.
- Brisket Burgers
- Sausage Burgers
- Lamb Burgers
- Bison Burgers
- Pork Burgers
- Turkey Burgers
- Blended Patties
- Cooking Tips for Non-Beef Burgers
- FAQs
Brisket Burgers: Rich, Juicy, and Full of Character
Why It Works:
Ground brisket offers deep beefy flavor with high fat content, especially from the point cut. It’s rich, juicy, and stands up well to smoke or high-heat grilling. Perfect for thick patties and custom rubs.
Best Techniques:
- Grind yourself or ask your butcher for a 50/50 mix of brisket point and flat.
- Form loosely packed patties—brisket is tender when handled minimally.
- Grill or sear hot and fast. Finish with indirect heat if needed.
Top Pairings:
Bun: Pretzel or brioche
Cheese: Aged cheddar or blue
Sauce: Spicy BBQ or horseradish aioli
Try It With:
Double Dun Ranch BBQ Beef Rub for crust and bark-like flavor on the patty’s exterior.
Sausage Burgers: Bold, Spicy, and Easy to Customize
Why It Works:
Ground sausage already comes seasoned, giving you flavor right out of the gate. Italian sausage adds herb and garlic notes; chorizo brings spice and smoke; breakfast sausage works well for brunch burgers.
Best Techniques:
- Use bulk sausage or remove casings.
- Mix with 25% ground beef if you want a milder flavor.
- Don’t overcook—sausage fat renders quickly. Cook to 160°F.
Top Pairings:
Bun: Texas toast or ciabatta
Cheese: Mozzarella, provolone, or smoked gouda
Sauce: Roasted red pepper mayo or spicy mustard
Try It With:
Chorizo topped with grilled pineapple and jalapeño cheddar on a brioche bun. Finish with Peach Mango Habanero Rib Candy.
Lamb Burgers: Gamey, Herby, and Seriously Underrated
Why It Works:
Lamb has a natural grassy flavor that’s perfect with bold toppings like feta, tzatziki, and roasted red peppers. It’s leaner than beef but rich and distinct.
Best Techniques:
- Season with salt, pepper, and minced garlic. Don’t overdo it—let the lamb shine.
- Grill over medium-high heat. Avoid well-done.
- Mix with a little olive oil if it’s too lean.
Top Pairings:
Bun: Pita or naan
Cheese: Feta or goat cheese
Sauce: Tzatziki or harissa mayo
Try It With:
Herb-rubbed lamb patty with feta, cucumber, tomato, and lemon-dill yogurt sauce.
Bison Burgers: Lean, Clean, and High-Protein
Why It Works:
Bison is leaner than beef but still meaty and satisfying. It’s great for those who want fewer calories without sacrificing texture. The flavor is slightly sweet and mild.
Best Techniques:
- Cook to medium-rare. Overcooked bison dries out fast.
- Add egg yolk or a bit of oil to improve juiciness if needed.
Top Pairings:
Bun: Whole grain or potato roll
Cheese: Swiss or smoked cheddar
Sauce: Dijon mustard or garlic aioli
Try It With:
Sauteed mushrooms, sharp cheese, and a drizzle of hot sauce over a medium-rare patty.
Pork Burgers: Savory, Juicy, and Customizable
Why It Works:
Ground pork is moist, mild, and takes on flavor well. It’s a great base for creative seasoning—Asian, Italian, or Southern styles all work here.
Best Techniques:
- Season inside and out. Pork needs help to shine.
- Pair with strong toppings to contrast richness.
Top Pairings:
Bun: Hawaiian roll or brioche
Cheese: Pepper jack or provolone
Sauce: Pineapple slaw or spicy BBQ glaze
Try It With:
Mix pork with ginger, garlic, and soy. Top with slaw and serve on a grilled bun with Craig's BBQ Sauce.
Turkey Burgers: Lean and Versatile
Why It Works:
Turkey is mild and leans healthy, but it needs bold seasoning. It’s a blank canvas. Add Mediterranean spices, chipotle, or garlic and herbs to make it stand out.
Best Techniques:
- Use dark meat if possible—it’s juicier.
- Form patties with breadcrumbs or a binder like egg yolk to hold shape.
Top Pairings:
Bun: English muffin or whole grain
Cheese: Feta, provolone, or mozzarella
Sauce: Avocado spread, pesto, or chipotle mayo
Try It With:
Spinach and feta turkey burger with tzatziki sauce and tomato on a ciabatta roll.
Blended Patties: The Best of All Worlds
If you want flavor, fat, and a little creativity, blended patties are where it’s at.
Great Blend Ideas:
- Beef + Brisket: Fat + deep flavor
- Beef + Chorizo: Rich, spicy, smoky
- Pork + Sausage: Savory and juicy
- Lamb + Beef: Balanced flavor and moisture
Use about 70/30 or 60/40 meat ratios and mix gently. Don’t overwork the meat or you’ll lose that tender burger bite.
Cooking Tips for Non-Beef Burgers
- Watch internal temps: Most non-beef patties need to hit 160°F for safety. Use a meat thermometer.
- Oil the grill: Leaner patties stick. Grease your grates or use a cast iron pan.
- Form bigger patties: Lamb, brisket, and bison shrink less than beef—account for that.
- Let it rest: Just like steak, rest burgers 3–5 minutes before serving.
Frequently Asked Questions
What’s the juiciest non-beef burger option?
Brisket and sausage are the most flavorful and juicy. Lamb also holds its own with rich fat content and natural oils.
Can I smoke non-beef burgers?
Yes. Brisket, lamb, pork, and even turkey taste great smoked at 225°F with wood like cherry or oak. Finish over direct heat for crust.
What’s the best alternative burger for low fat?
Bison and turkey are both lean. Just avoid overcooking and add moisture via sauces or cheese.
Do I need a binder for non-beef burgers?
Only if they’re very lean (like turkey or bison). In that case, egg yolk or breadcrumbs can help them hold together. You can also try our binder sauce for an extra flavor layer.
Time to Rethink What a Burger Can Be
Beef is a classic, but it’s not your only option. Whether you go with brisket for rich flavor, lamb for something herby and unexpected, or sausage for easy seasoning, the burger possibilities are wide open. Explore new blends, use high-quality rubs and sauces, and let your burger style reflect what’s actually good—not just what’s common.
Need a rub or sauce that plays well with your next burger build? Shop the full line at DDR BBQ Supply. Whether it’s brisket, pork, or sausage, we’ve got the goods to make your next patty the best one yet.
Shop our Hamburger Essentials collection HERE.
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