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Ground Chuck = Boring Burger

I finally went to one of the best butchers in the South Florida area for Ground Chuck, only to bring it home and found it to make a boring, slightly bland/dull burger.

Does anyone have another cut to recommend me to try that actually tastes like restaurant-quality?

Pat LaFrieda's original blend is next on my list to try. After that. I'm giving up.

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  1. I like the following blend in 2:2:1 ratio

    Brisket : Sirloin : (deboned) Oxtail

    (All trimmed and cubed)

    6 Replies
    1. re: ipsedixit

      These three cuts make a very flavorful burger. And getting the meat out of the oxtail was not as big of a chore as one might think. The ratios we use are 1:1:2 (the Blue Label Burger Blend http://www.seriouseats.com/recipes/20...). We'll have to try ipsedixit's ratio next.

      1. re: BigSal

        I love the use of sirloin in burgers.

        DT

      2. re: ipsedixit

        You never fail to confound me, ipse. Last time I posted a ground beef ratio like this, you told me it was meatloaf.

        1. re: mamachef

          Hmm, I don't believe I've ever said different cuts of beef in and of itself makes for meatloaf as opposed to burgers.

          I think what I said (or meant to say) was adding fillers (e.g. breadcrumbs, eggs, etc.) to ground meat -- either just one cut or multiple cuts -- makes for meatloaf and not burgers.

          If I gave you a different impression, that was my bad. Sorry.

          1. re: ipsedixit

            Just a gentle poke, ipse, and it was a few years ago. But what I proposed was just a meat ratio/grind - no fillers, because I agree that adding anything at all except salt and pepper disqualifies it as actual hamburger. :)

        2. re: ipsedixit

          Does the part of the brisket come into play? I get the sense that markets often sell a flat cut of brisket but rarely the fattier point cut, which I think gets grounded up or who knows what.

        3. We grind our own chuck and it's fantastic. Did you see them grind it? Coarse? Only once?

          1. Ground up beef short ribs makes a tasty burger.

            1 Reply
            1. re: mels

              I use a ratio of 60% chuck to 40% short rib.

              1. Ground flap meat or skirt steak makes a great burger.