• Take your leftover brisket and chop it into small cubes.
• I will advice a kitchen aid device for making ground beef for this but any device that can make ground brisket will do. If you don't have any, grab a big butchers knife or a japanese vegetable knife like the Forged Cleaver or any type of chopping knife and just make it as fine as you can.

Roux

• Fire up the napoleon side burner or any heat soruce and heat up your pan.
• Melt 60 grams of butter.
• Add flour and let it toast.
• Add beef broth, mix it up and let it boil.
• Gradually add 500 grams of ground brisket.
• Mix it up untill it looks like a thick meat porridge.
• Set the pan in the fridge and let it firm up for around 3 to 4 hours.

Deepfried Brisket Patty

• Take a burger shape and cut out 4 patty's.
• Then get your breading station ready with 3 beaten eggs a tray with flour and a tray with breadcrumbs.
• Heat up a dutch oven with beef tallow untill it hits 180 degrees celcius.
• Put the patty in the breadcrumbs and cover it.
• Hit it with the egg and put it in the breadcrumbs again.
• Deepfry the patty intill it turns golden brown.
• Toast some burger buns on the side and put the patty on the burgerbun.
• Now you can finish this thing off however you want. I suggest you try a naturel one but offcourse you can experiment with sauces and other things as well.