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Started By
Message
Best meat combo for burgers
Posted on 3/22/19 at 12:43 pm
Posted on 3/22/19 at 12:43 pm
Just started grinding my own burger meat and it’s a game changer. Have only used chuck roast so far. Would like to try other types, maybe a couple and kinds in combination. Any suggestions?
12
Posted on 3/22/19 at 12:46 pm to txtigersw
quote:
Any suggestions?
Brisket.
Any type of steak trimmings that you come across.
Posted on 3/22/19 at 12:52 pm to Saskwatch
quote:
Any type of steak trimmings that you come across.
The chain from a home butchered beef tenderloin would be good.
Posted on 3/22/19 at 12:57 pm to Saskwatch
quote:
Brisket.
This and chuck make a great burger.
Short rib also really good.
You need to play with the ratios (lean to fat) though. 70/30 or 75/25 makes the best burger in my opinion.
This post was edited on 3/22/19 at 1:03 pm
Posted on 3/22/19 at 12:59 pm to KosmoCramer
also the cap off a whole ribeye
Posted on 3/22/19 at 1:12 pm to txtigersw
I know rouses near me has ground brisket and ground prime rib as well, I believe. I've mixed Chuck and brisket before and it was delicious
Posted on 3/22/19 at 1:17 pm to txtigersw
50% brisket 50% chuck, thick grind
Posted on 3/22/19 at 1:42 pm to SmokedBrisket2018
quote:and some brisket.
Short rib
Im not a chuck fan.
I have an aged ribeye roast im abotu to trim. Im gonna freeze all the trimmings and throw some in my next grind.
Posted on 3/22/19 at 1:44 pm to txtigersw
60% prime chuck, 30% prime short rib, 10% chorizo
Posted on 3/22/19 at 2:04 pm to SmokedBrisket2018
quote:
70/30 or 75/25 makes the best burger in my opinion.
This this this
Posted on 3/22/19 at 2:57 pm to t00f
quote:
60% prime chuck, 30% prime short rib, 10% chorizo
Ummmmm..... I’ll bet that is amazing!
Posted on 3/22/19 at 5:26 pm to txtigersw
I ground a sirloin tip roast the other week (had got a couple on sale) and used it for burgers. They turned out really well.
Posted on 3/22/19 at 9:54 pm to txtigersw
The most basic burger grind is a 1:1 ratio of chuck to sirloin. Chuck is too fatty (but has great beef flavor and collagen for moisture) and sirloin too lean (but adds lots of flavor and texture) to use them exclusively.
Adding brisket or shortrib provides additional moisture, flavor, and fat but at a cost. If money is no object then a whole spinalis (ribeye cap), like another poster mentioned, would be a great addition but there are better uses for that cut.
Adding brisket or shortrib provides additional moisture, flavor, and fat but at a cost. If money is no object then a whole spinalis (ribeye cap), like another poster mentioned, would be a great addition but there are better uses for that cut.
Posted on 3/22/19 at 11:57 pm to txtigersw
Get some wagyu beef and grind you some shite up.
I buy it locally when it's on sale, already made into 1/2 pound patties.
Patties stay the same shape as they were when you put them on the grill. And when you decide to have a left over the next day, you can nuke them and they are still just as juicy as they were off the grill. It is better than any of the beef you will get.
I buy it locally when it's on sale, already made into 1/2 pound patties.
Patties stay the same shape as they were when you put them on the grill. And when you decide to have a left over the next day, you can nuke them and they are still just as juicy as they were off the grill. It is better than any of the beef you will get.
Posted on 3/23/19 at 12:26 am to SeeeeK
quote:
Get some wagyu beef and grind you some shite up.
American Wagyu beef is $100 a pound on average.
Posted on 3/23/19 at 1:54 am to SeeeeK
quote:
Get some wagyu beef and grind you some shite up. I buy it locally when it's on sale, already made into 1/2 pound patties.
You're being lied to.
Posted on 3/23/19 at 8:35 am to txtigersw
Kenji Lopez Alt does 25% short rib, 25% brisket, 50% sirloin. The sirloin holds it together and the other two cuts deliver the juicy goodness.
Posted on 3/24/19 at 7:17 am to txtigersw
I like adding bacon, cheese and guacamole. Guacamole is surprisingly good on a pulled pork sandwich too.
Posted on 3/24/19 at 5:46 pm to txtigersw
Brisket, short rib, filet and Chuck together was the best burger I've had
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