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Pat Lafrieda burger blend

I've been reading about all this hype about this burger blend and notice Williams Sonoma sells it. I assume that is the only way to buy it if you live outside of NY. I was wondering has anyone here tried it and is it worth the premium compared to something you might find at the grocery store that its a third of the price.

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  1. It's described as "a custom combination of chuck, brisket and short-rib cuts". Perhaps you can work with your local butcher, to get something to come up with something of your liking.

    2 Replies
    1. re: michele cindy

      If you are in the NY tri-state area, FreshDirect also carries his burgers. I haven't tried any yet, but tI'm really curious about them too.

      1. re: Maryld

        FD sells 3 different blends, I really like them all, but think the short rib blend is the best.

    2. I think that everyone is drinking the Pat LaFrieda Koolaide. Freshly ground high quality beef with a fairly high percentage of fat will yield a delicious burger. I defy anyone to blind taste test a burger that has been blended with chuck, short ribs and skirt steak against one that is just chuck but that has the same fat content and be able to tell the difference.

      6 Replies
      1. re: roxlet

        Why would different cuts of meat not taste different?

        1. re: donovt

          Because they're all ground up and mixed together, just giving a beefy taste. A short rib has a different taste because of the way it is cooked, so when it is ground up and mixed with other beef, what you get is a beefy taste, the same as with a good chuck burger. I have had the LaFrieda mix, and while it is good, it is no better or more unique tasting than the prime chuck burger my husband grinds and mixes himself.

          1. re: roxlet

            Interesting. I'll have to do a taste test, but I definitely think the blends taste different. Poor me, I'm going to have to eat 2 burgers next time!! I'll let you know if I can spot the difference.

            1. re: donovt

              Yes, please do a blind taste test!

              1. re: roxlet

                I participated in just that type of test for a friends restaurant last year. Hands down all of the participants picked the burger with the short rib mix over the other blends. It was clearly the winner. The short rib added what I would describes as a fatty sweetness to the beef.

          2. re: donovt

            Different cuts do have different flavors and different textures when ground. To suggest that fat is the only variable in a burger is surely ignoring that reality.