It's hype, just new name to an old burger. FYI, the butchers are already doing that with points they cut off to make flats only.
Sorry, if you guys want to waste a good brisket and make it into burgers go ahead. Oh, My point is "why"? I won't give it a different taste, it's beef.
But, fresh ground at home is better than store bought. I grind up chuck when I want to do that. But I add ground up bacon to my burgers, sometimes sausage, sometimes both.
Make a better burger, but no harm comes to brisket in the making of MY burgers
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
I always say, if you want to go ahead and experiment and let us know.
As for a brisket burger in the restaurant, given my feelings above, it probably won't happen anytime soon.