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What cut of beef for burgers?

We would like to grind beef for hamburgers but are having problems in finding a good cut of beef. We used to buy chuck but it's hard to find. I see a lot of eye of the round which is very lean cut and unsuitable for burgers. I hope a butcher reads this and offers advice.

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  1. Ask your butcher for equal parts sirloin, brisket and trimmed oxtail.

    2 Replies
    1. re: ipsedixit

      So many combos to choose from. I like chuck, sirloin, brisket and short rib. Oxtails sound good but a PIA to clean before grinding. I'm lazy

      1. re: scubadoo97

        Ask your butcher to trim the oxtail.

    2. Interesting that chuck is hard to find, in my experience it's one of the easier cuts to find. I like my mixture simple -- half chuck, half sirloin.

      1 Reply
      1. Brisket ground with some good bacon and jalapenos. Trust me.

        1. My personal favorite (though I don't actually bother to do this on a regular basis):

          Hangar steak mixed with beef fat at a ratio of about 4 or 5 to 1. Can't really top it for beefy flavor.

          But other than that, chuck and sirloin are both good, as is a mixture of the two. Sirloin generally needs fat added if you make burgers from it alone. Haven't tried it with brisket.

          1. I've tried brisket, mixed with short rib and without, chuck, and others I can't recall. So far, our hands down favorite is ground grass fed flank steak. It's incredibly juicy and flavorful, considering how lean it is. I like it best when I use the finest grinding disc, holds together better.