HOME > Chowhound > Home Cooking >

Discussion

Best burger meat mixture

  • 35
  • Share

Now that summer is around the corner, I want to be outside as much as possible and that means grilling. So whats one of the best things on the grill? Burgers of course. However I'm having some issues on deciding what to use for the meat. I've normally justed used chuck or sirolion but lately I've heard to mix it with pork and even lamb. So heres the question.

What do you all use? I'm not just talking about what meat you mix together but the spices and whatever else you might use

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. For me, hamburger should be about the meat. When I make meatballs or meat loaf, I mix different meats, add onions, eggs, bread crumbs, seasonings, and spices. When I make hamburger, I like the flavor of good meat.

    For what I like 80-20 ground chuck works best. You need some fat to impart flavor to the meat. I am a puritan, I make patties from the meat, season with salt & epper and throw them on the grill.

    I do have to say, that if you have time and/or inclination, a nicely marbled chuck roast put through the food processor makes an excellent hamburger.

    1. My current blend is equal parts of chuck, flap and boneless short rib. All have good beefy flavors and enough fat to keep it moist and juicy

      3 Replies
      1. re: scubadoo97

        This is an awesome blend. I also like a blend of flap and flank if I am trying to cut the fat content.

        1. re: biondanonima

          I'll sub the flap for flank or skirt. Just depends on what available and how much.

          At Costco the chuck, flap and short rib are all next to each other. Once home I'll slice the chuck into similar sized ribbons as the flap and short rib are cut and prepackage equal amounts of them into 1-2 pound packages, vacuum seal and freeze what I can't use that day. All for a little over $5/lb

        2. re: scubadoo97

          For Burgers, I'm partial to a mix of equal parts chuck, brisket and short rib.

        3. Chuck or sirloin. Home ground, not to finely, in a food processor. Nothing but salt and pepper before grilling.

          1. This will offend purists, but once in a while I like to mix pureed chipotles/adobo, honey, and dijon mustard into the meat before forming the patties. It's really delicious.

            1. Regarding cuts of beef, there is a buther in my area that does an aged whole cow ground beef. It's amazing when they don't let it go too long; we got one batch that was verging on spoiling.

              2 Replies
              1. re: sandylc

                So maybe I should get an aged steak, since I have no clue if theres any place like that around me, and grind that up? Or do you think thats a waste of a steak?

                1. re: Pwelsh4

                  Waste of steak.

              2. I like my mix of 3lbs chuck roast, to 1lb bacon, all ground up together. Great flavor, no seasonings needed.

                1. With some things, I'm a traditionalist- not so much with others.

                  I now preach the Modernist gospel when it comes to burgers.

                  Technique is super simple, provided you have the equipment. I use 100% short rib (we love us our short rib), grind it, then cure it in the fridge with a little bit of salt for just an hour. Then it gets formed into 1/4 lb patties, thrown into a ziploc bag with a tiny bit of oil, remove the air and pop into the sous vide for 45 minutes at 130F. Once cooked, throw onto a blazing hot pan for a minute each side to form a crust, add pepper and you're done.

                  Bit of a pain in the ass to make - certainly more than conventional methods. But the result. It's all about the result.

                  At the end of the process, you have a magnificently fatty hunk of meat that tastes like a cut of beef, rather than ground anything. Your burger is cooked perfectly, beautifully, all the way rare-medium-rare through and as safe to eat as a steak. Bloody and juicy on the inside, punchy and toothsome on the outside, there's no point to adding condiments since they don't add anything. The only thing you can possibly serve it with are two slices of toasted industrial white bread, since its only purpose is as a delivery system and the blandness of the bread is a major plus.

                  Utterly magnificent, the epitome of hamburgers, and at the end of the day, the reason that convinced me to keep my sous vide machine, which I've come to love all the more since.

                  Really: it's that good.

                  4 Replies
                  1. re: biggreenmatt

                    Sounds delicious. I agree that when the burger is supurb, ketchup is an insult.

                    1. re: sandylc

                      What is ketchup?

                    2. re: biggreenmatt

                      I really do need to try to SV a burger. Sounds great

                      1. re: biggreenmatt

                        As someone whose considering eventually getting a sousvide setup, can you tell me why you were considering doing away with yours?

                      2. Oh, and we like our burgers on homemade potato buns.

                        1. I like the patty to be just meat, handled as little as possible. Spices and seasonings can go on the outside, right before cooking. There was a Food Lab post a while ago about what happens to the texture when you stir the salt in; it becomes a sausage disk rather than a burger patty. Nothing inherently wrong with that, but I enjoy the looser texture of a burger.

                          1. My personal favorite is

                            2 parts ribeye
                            2 parts boneless short rib
                            1 part flank

                            Grind it yourself, then season with salt and pepper right before cooking.

                            1 Reply
                            1. re: twyst

                              Nice!

                            2. Mixing different cuts of beef is fine but AFAIAC, mixing species crosses into a no-man's-land between burger and meatloaf. Adding bread or other filler, and/or egg, is defecting to meatloaf territory, though I am sure somebody is going to claim otherwise. A lamb-only burger is tasty, but if going the pork route, I'd rather have a proper sausage than a plain patty of ground pork.

                              1. I like to grind chuck, short rib and brisket in a 3:1:1 ratio.

                                It tastes good, much better than the usual fare, and works really well with cheese and caramelized onions.

                                2 Replies
                                1. re: steve h.

                                  I ABSOLUTELY agree with you, Steve H.-- the chuck, short rib and brisket mix is DELISH-- a I'm fortunate enough to live downtown in my city, and the butcher I use recommended this blend with about 15% fat-- it's the blend also used by a really high-end restaurant here in town and it's out of this WORLD... :)

                                  1. re: steve h.

                                    What type of brisket? Also short rib?

                                  2. What do you all use? I'm not just talking about what meat you mix together but the spices and whatever else you might use
                                    _____________________________

                                    Salt.

                                    1. Currently I like a 2:1:1 mixture of beef chuck, pork and lamb. If I'm going with an all-beef burger, I like adding minced onions and garlic to the beef to give it some additional moisture.

                                      1. Lean ground Beef,Ground Pork and ground Veal all in equal portions

                                        1. What are you using to grind it up?

                                          1 Reply
                                          1. re: LuluTheMagnificent

                                            I use the grinder attachment for my Kitchenaid mixer - it does a great job. I actually use the mixer for grinding WAY more frequently than I use it for mixing!

                                          2. after years of meddling with spices and other flavorings, toppings etc I have really come around to love the simple burger - ground chuck- rare on a bun with a thick slice of beefsteak tomato w/ S&P , crisp lettuce, a little red onion and dill pickle slice.

                                            good quality fatty chuck is key - I have been buying Philly cow share beef I am happy with it for burgers

                                            1. We buy ground beef from a local grower (he calls it primeburger) at the farmer's market for our burgers on the grill. Last summer he told us he always mixes equal parts of his ground pork with the ground beef to make it more juicy. So that's what we've been doing, too. Sometimes I mix in a little of Penzey's Chicago Steak Seasoning.
                                              We have to be careful not to overcook these burgers, they're not real fatty.

                                              1. Those who grind in the food processor...please explain.

                                                2 Replies
                                                1. re: smilingal

                                                  I have seen the cooks on America's Test kitchen use a food processor to grind hamburger. The secret is to use about 8-10 short pulses. Check out the following link for more info:

                                                  http://www.thekitchn.com/how-to-grind...

                                                  1. re: Norm Man

                                                    Thanks! Interesting....seems easy enough!

                                                2. If pork fat is tastier than the beef tallow, why don't we make pork burgers?

                                                  This thread includes discussions on salting the beef:
                                                  http://chowhound.chow.com/topics/325038