Burger blends

[EricD]

Since joining this site....I've been changing and learning a lot of different and new techniques to up my BBQ game.  It also goes to show me how poorly I was doing BBQ before!
One of the biggest changes I've made is buying ground chuck for burgers now instead of the dreadful supermarket "hamburger meat".  What a world of difference in just that change alone.
But now I'm on the hunt for the PERFECT meat blends.  I'm curious if any of you guys create your own meat blends and what you use.
I guess it's fair to start:  I've been using a 2 part ground chuck with 1 part short rib.
I am by no means a food critic, but the short rib adds a new depth of flavor with a different texture that really boosts a burger.

[1buckie]

A simple hand grinder, or even an electric.....then grind brisket & mix into chuck......

I've not actually done this, but seen people talk of this magical combination many times.....


Brisket has that intense "beefy" flavor to it, which is why so many people like it as a BBQ staple....

[MikeRocksTheRed]

I was just at a butchers shop with a deli attached to it over the weekend.  They offered a burger that was 2 parts chorizo to 1 part beef.  Not sure what blend or cut the beef was from but it sounded awesome.  Unforunately I had brunch plans and couldn't give the burger a chance.  I have a bunch of chorizo in my freezer so I might have to give it a try.   Generally I just use ground beef from the grocery store and have had no complaints.  I prefer to use 80/20.  Anything leaner than that makes the burger come out too dense in my opinion.

[Idahawk]

I mix Sirloin and chuck those are two grinds my butcher offers . I also really like a ground pork and ground chuck mix for burgers.



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[Old Dave]

Time to make up some good burger (60/40) blend with four nice choice chuck roasts and the wonderful fat I cut off of my choice whole ribeye loin. I use this burger meat for grilling up the very best medium rare hamburgers that I have ever tasted.



My four choice chuck roasts weighed a total of 12.29 pounds and the choice ribeye steak fat came in at 3.42 pounds.





Got the meat and fat cut up and ready for the grinder.



Yea buddy....this gonna be some good stuff. Look at all that white color (fat) in the container of meat. Fat is flavor, fat is moisture, and fat is everything in a burger sandwich.



Ready for the vacuum sealer.



Vacuum sealed 15 packages of about a pound each of that beautiful burger meat.

Caution: Do use a bib to catch all the juice that will be running down both sides of your chin when you eat this burger that has been cooked to medium rare!

[EricD]

@Old Dave That looks phenomenal!
Right now I've been getting the butcher to grind it for me.  I think I'm going to buy the grinder attachment for my stand mixer and see what I can do!  I was thinking of doing a Sirloin grind with ground bacon for the extra fat!
I can see some experimenting going on this summer!

[Jon]

I have done sirloin and chuck - that is very good.

[kettlecook]

Time to make up some good burger (60/40) blend with four nice choice chuck roasts and the wonderful fat I cut off of my choice whole ribeye loin. I use this burger meat for grilling up the very best medium rare hamburgers that I have ever tasted.



My four choice chuck roasts weighed a total of 12.29 pounds and the choice ribeye steak fat came in at 3.42 pounds.





Got the meat and fat cut up and ready for the grinder.



Yea buddy....this gonna be some good stuff. Look at all that white color (fat) in the container of meat. Fat is flavor, fat is moisture, and fat is everything in a burger sandwich.



Ready for the vacuum sealer.



Vacuum sealed 15 packages of about a pound each of that beautiful burger meat.

Caution: Do use a bib to catch all the juice that will be running down both sides of your chin when you eat this burger that has been cooked to medium rare!

We just grind chuck roasts but adding some rib loin fat is a very resourceful idea. Sounds good!


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[kettlecook]

I was just at a butchers shop with a deli attached to it over the weekend.  They offered a burger that was 2 parts chorizo to 1 part beef.  Not sure what blend or cut the beef was from but it sounded awesome.  Unforunately I had brunch plans and couldn't give the burger a chance.  I have a bunch of chorizo in my freezer so I might have to give it a try.   Generally I just use ground beef from the grocery store and have had no complaints.  I prefer to use 80/20.  Anything leaner than that makes the burger come out too dense in my opinion.

I understand that some chorizo mixed in with the beef also makes a killer meat loaf.


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[mrbill]

I like to take some ground venison and mix it (50/50) with some higher fat % ground sirloin/ground chuck. while mixing(by hand), I add in Worcestershire sauce, teriyaki sauce(thin variety similar to soy sauce, not the thick stuff), minced onion and a hint of whatever steak seasoning I have on hand at that moment. after it's all well mixed(by hand still), form up the patties and lay them out while I prepare whatever cooking method i'm going to use on them(grill, iron skillet...etc). then cook them quickly to a medium. it takes almost no time at all. even though I've added fatty beef, the venison is still super lean and it doesn't take much to overcook them.

[pbe gummi bear]

Brisket works well too when mixed with chuck. You can control the fat content pretty easily by mixing the different parts of flat, point, and fat layer. The best burger I've ever had was made of (shoulder or chuck or brisket) + (short rib or hangar steak scraps) + (sirloin tips or another highly marbled cut) + bone marrow + suet.

[EricD]

@pbe gummi bear , do you realize the "best burger you've ever had"  is kinda vague?  lol!!!!

[pbe gummi bear]

@EricD maybe this will be less vague haha: www.eater.com/2013/4/17/6448213/anatomy-of-an-icon-the-craigie-on-main-burger

[EricD]

That's Awesome!!   I'm only 25 minute drive from there.   Guess what I'm doing this weekend!!

[TheDude]

I have been using a chuck/pork mixture lately. At 140°, the juices will drip down your arm.