Smoked brisket burger with quick pickles and garlic aioli

In a little pot combine plain white vinegar and water, a couple teaspoons mustard seeds, about a teaspoon red pepper flakes, 4 tablespoons sugar and chopped dill.

Heat to a simmer, stirring until the sugar dissolves, then lower the heat and simmer about 2 minutes.

Waffle cut the Persian cucumbers, a little thicker than the first attempt.

Put the cucumbers in a jar, pour over the hot brine with all the seeds, mix and let cool.

Make the aioli: mix mayo, 2 cloves garlic, a little shot of oil, lemon juice, a pinch of kosher salt and chives; refrigerate.

Crack black peppercorns in a bag to a fairly chunky coarse grind and mix with Maldon salt.

Grind brisket with about 20% fat, partly frozen so it grinds more easily.

Form two patties of about 6 ounces each, weighed on a scale and pressed in a lightly oiled mould, keeping the meat relatively loose; form the edges and season with the pepper-salt mix.

Smoke the patties at 275 for about an hour, pulling them around 132 to 133 internal.

Toast the buttered buns on the flat top until colored.

Oil the flat top and color the patty no more than a minute a side; add two slices American cheese, a little water and a lid until melted.

Build: bun, garlic aioli used sparingly, pickles, the patty, and a slice of raw onion.