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best beef to use to make homemade burgers (moved from Boston)

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Ok...so all these burger threads have me craving...you guessed it...a burger. I'm gonna try and make it from scratch and was wondering what the best beef to use for grinding my own burger would be. Any suggestions?

edit...found this thread so I guess this is a wasted post...feel free to give any thoughts however

http://chowhound.chow.com/topics/808297

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  1. The mods will move this to the Home Cooking board but to get to your question. Many subscribe to the rule of 80/20 lean/fat. A chuck has about the right amount of fat as well as good flavor so it's use is common. Either on it's own or blended with other cuts. Other favorite cuts are short rib, brisket, sirloin and flap meat. Of course there are others.

    Other points in making a good burger is to grind fresh and to handle gently to not compact the meat. Most advise seasoning just before cooking.

    1. We generally mix chuck, brisket and short rib meat.

      1. Here is the absolute best blend that I have every had. I don't know if it's possible to improve on this. It is simply hamburger perfection.

        http://www.seriouseats.com/recipes/20...

        1. If you want to use a single cut short ribs make a very luxurious burger. Keep the gear and the meat very cold, grind it once and gently "gather' it into a patty. Warm hands, forming, and patting will all detract from the final texture.