What cut of meat for homemade grilled hamburgers?

[Remobz]

Hey all,

I am thinking of doing some grilled hamburgers this weekend.

I was thinking of buying 3 pounds of ground beef chuck and 3 pounds of top sirloin and mixing them together. Adding minced onions and other spices.

Then I would make a patty with American cheese and bacon in the middle for added juices.


So what types of meat do you guys use for your burger patties?

 

[waggy]

oh hell that sounds good.

 

[LagunaX]

Ground chuck and ground sirloin sound great.
The best burgers actually when I go out to eat are not ground sirloin but actually ground Sterling Chuck.
I heard some ppl sometimes use ground short rib too.
A "best burger in the world" winner (there are many) was actually 50% ground brisket and 50% ground short rib.

 

[homercles337]

Good call. Sounds like you are making some kind of a bacon-inspired jucy lucy.

 

[sjwaste]

Ground short rib!

 

[waggy]

Ground chuck and ground sirloin sound great.
The best burgers actually when I go out to eat are not ground sirloin but actually ground Sterling Chuck.
I heard some ppl sometimes use ground short rib too.
A "best burger in the world" winner (there are many) was actually 50% ground brisket and 50% ground short rib.

50% ground brisket and 50% ground short rib? OH MY GOD..im drooling thinking about that.

it has to be great.

 

[cardiac]

Too much lean meat like ground sirloin or round will have your burgers dry, unless you pan fry them slowly. Good mix on the chuck and sirloin... Skip the American and go with some asiago or blue cheese in the middle..... Dang that sounds good!

 

[Kadarin]

Too much lean meat like ground sirloin or round will have your burgers dry, unless you pan fry them slowly. Good mix on the chuck and sirloin... Skip the American and go with some asiago or blue cheese in the middle..... Dang that sounds good!

Or no cheese at all, and add extra bacon!

 

[GagHalfrunt]

If you're going to mix onions into the meat you might as well just buy 50% rat meat and 50% random poultry.

 

[Iron Woode]

I prefer lean ground beef (usually chuck) and lean ground veal mixed together. Add some salt, pepper, crushed garlic and some bread crumbs.

grilled in a cast iron pan and served on a lightly toasted bun with a slice provolone, sliced vidalia onion, lettuce, tomato and mustard.

 

[Howard]

http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html

http://aht.seriouseats.com/archives...ger-blend-profiles-of-eight-cuts-of-beef.html

 

[sjwaste]

I have a real urge to try 1/3 each short rib, a particularly fatty piece of brisket, and oxtail. Formed to about 1/2 pound each and pan fried in veal kidney fat.

 

[KMc]

Regardless of your meat selection (a mix of chuck and venison for me), if you have a food processor, buy your meat as whole cuts and grind it yourself. The consistency is amazing, you retain more of the meat's natural moisture and the flavor is amazing.

 

[Hacp]

Cheapest bunch. Then you can stuff your guests.

 

[slayer202]

http://aht.seriouseats.com/archives...ger-blend-profiles-of-eight-cuts-of-beef.html

Good read. Lotta work for a burger but I'd like to try one of those unique blends one of these days. Time to look for a grinder attachment for my stand mixer

 

[KidNiki1]

i want a hamburger.

damn you all.

 

[Juddog]

If you want to make it gourmet, add in some egg yolk while you're mixing the meat.

 

[slayer202]

If you want to make it gourmet, add in some egg yolk while you're mixing the meat.

for meatballs or meatloaf?

 

[lozina]

would it make sense to ground up ribeye for a burger, or waste of money? I just thought with all the nice fat in rib eye it would make for a great ground.

 

[OutHouse]

Ingredients

yield: makes 4 half-pound burgers, active time 30 minutes, total time 1 hour

10 ounces well-marbled boneless short rib, cut into 1-inch pieces (or 8 ounces short rib and 2 ounces beef suet—see note)
10 ounces beef brisket, preferably second-cut, cut into 1-inch pieces
12 ounces well-marbled chuck roast or chuck stew meat, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
8 ounces Roquefort cheese, room temperature
4 Spotted Pig Burger Buns



http://www.seriouseats.com/recipes/2010/04/the-spotted-pigs-chargrilled-burger-at-home-recipe.html

 

[lozina]

Any particular method to taking short rib meat for grinding?

I would buy the short ribs whole and grind them myself.

But I am wondering about the tough 'skin' that sort of wraps around the bone connecting the meat to the bone. I am guessing I probably want to strip that off somehow...

 

[basslover1]

would it make sense to ground up ribeye for a burger, or waste of money? I just thought with all the nice fat in rib eye it would make for a great ground.

It probably would make one hell of a burger because it is so fatty especially if you have the butcher leave the tail on (big chunk of fat) before grinding it. But really, IMO you'd be disgracing the absolute best cut of meat by turning into a burger.

I generally just buy the pre-ground chuck out of the case because the fat content labeling is pretty accurate (80/20 around here), whereas buying a "chuck" roast out of the case and grinding it is going to have considerably less fat.

 

[OutHouse]

Any particular method to taking short rib meat for grinding?

I would buy the short ribs whole and grind them myself.

But I am wondering about the tough 'skin' that sort of wraps around the bone connecting the meat to the bone. I am guessing I probably want to strip that off somehow...

yes you do not want any silverskin. thats not good eats.

 

[nanobreath]

http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html

http://aht.seriouseats.com/archives...ger-blend-profiles-of-eight-cuts-of-beef.html

Required reading IMO to learn how to make a delicious burger. My burgers certainly improved 1000% after reading that a few years ago.

 

[basslover1]

Any particular method to taking short rib meat for grinding?

I would buy the short ribs whole and grind them myself.

But I am wondering about the tough 'skin' that sort of wraps around the bone connecting the meat to the bone. I am guessing I probably want to strip that off somehow...

It's pretty easy if they're cut into squares (instead of left whole). With the meat facing down (bone up) run the knife along the edge of the bone slightly angled away from the bone. Then just use the knife to separate the meat, use more of a rolling movement instead of "cutting" with the knife. If you have a good sharp knife, it'll separate pretty easily and the connective tissue will be left on the bone.