Grinding your own meat for burgers and sausages

I don't grind it myself, but I will get the butcher to grind it for me

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I've been reading up on best cuts for burgers and it seems like short ribs and brisket are the consensus for burgers.

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I've done brisket twice. It's the absolute best I've tried, but I'd like to work some short rib in the mix.

I don't have a meat grinder, but I get it ground up for me at Fresh Market.

Just lightly handle, dimple the middle, generously salt and pepper once they're already formed... nothing more.

Is the brisket fatty enough to hold together on its own or do I need some sort of breadcrumb add in?

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breadcrumb

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NO.
Absolutely not.

Burgers do not need breadcrumbs ever. If your meat is too lean (which brisket will never be), just mix a fattier meat in it.. like short ribs or something.

Yeah I really wanted to avoid using that. I figured it was fatty enough so that's good.

Nope but I'll read it.


I have a meat grinder so I want to start using it.

I just wish brisket wasn't so damn expensive.