Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 18, 2013 01:22 PM

Best burger meat mixture

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)
  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?