Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Burger Grinding EGG-speriment - RESULTS!!

Hillbilly-HightechHillbilly-Hightech Posts: 966
edited September 2011 in EggHead Forum
OK, after garnering some AWESOME advice from folks regarding grinding our own burger, we decided to conduct a little (albeit unscientific) EGG-speriment!!  (Thanks to ThirdEye for his suggestion on experimenting w/ different mixtures)!!!!

We took 4 different kinds of meat:  1) Chuck, 2) Sirloin, 3) Brisket, & 4) Short Ribs, and we ground them (once) into the following ratios:

1) 50% Chuck / 50% Sirloin
image

2) 50% Brisket / 50% Sirloin
imageimageimage

3) 33% Sirloin / 33% Chuck / 33% Brisket
image

4) 40% Chuck / 40% Short Ribs / 20% Brisket
image

And here's all 4 mixtures together:
image


To keep things fair, each patty mixture used 10 ounces of meat TOTAL (so, for EGG-sample: #1 - 50/50 chuck-to-sirloin was 5 oz of chuck & 5 oz of sirloin). 

Also, the ONLY seasonings & toppings were 10 turns of freshly ground pepper, 5 turns of sea salt, and 1 slice of pepper jack cheese.
image

All patties were cooked @ the same time on my LBGE for the same duration (3 min & flip, 3 min & flip, 1 min & flip, 1 min & add cheese).
image

The VERY WILLING EGG-speriment volunteers were myself, my GF, and her 14 yr old son. 

Since we made 2 10 oz patties for each mixture, each burger was cut in half, and I sat there w/ pen & paper in hand & solicited comments from everyone as they tasted each one. 

So, w/out any further adieu, here are the results / comments (comments were compiled randomly & are in no particular order & I can't remember who said what):

1) 50% Chuck / 50% Sirloin
started to fall apart when cooking / flipping
"mushy"
tastes sort of like when you re-heat a burger - "lardy" or "not fresh"

2) 50% Brisket / 50% Sirloin
tad dry
bland, generic tasting


3) 33% Sirloin / 33% Chuck / 33% Brisket
"smokier" than the others (this was a good thing)
juicier than 1 & 2
tastes more like "steak"
like consistency of 3 the best

4) 40% Chuck / 40% Short Ribs / 20% Brisket
good, "beefy" flavor
tasted as good as, if not better than 3

Sooooo, w/ that being said, we each ranked them from most favorite to least favorite:

Me:  4,3,1,2
GF:  4,3,1,2
Son: 4,1,3,2 (my only guess as to why he ranked 1 over 3 is that he's used to "greasy" burgers from the likes of Mickey-D's!! hehe)

So, what did we learn?  Well, it looks like we're either gonna start doing chuck, short ribs, & brisket, or chuck, sirloin, & brisket!! 

Also, now that we know what we like, we can start adding some seasonings to it (Dizzy Pig, garlic), and maybe add in some bacon (Ya know, to get the fat content up) hehee...

All in all, it was a FUN Egg-speriment, and the grindng process went easier than I thought (my GF actually ground the meat as I was busy running errands & doing other things). 

So, thanks to EVERYONE who chimed in w/ their thoughts & opinions!!!
 
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee

Comments

  • BotchBotch Posts: 5,326
    Burger Porn!!   =D>
     
    Thanks for taking notes and posting that, VERY useful!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Nice comparison! I have used a similar combination for years...only 33% of each chuck, brisket and short ribs. Two additional items to kick up the flavor...add bone marrow for extra fat (and taste) and add one teaspoon of fish sauce per burger as you are grinding the meat for extra Unami (try this even if you think it sounds awful/weird). Also pat the meat into burgers only enough for them to hold together...this helps the texture. Happy burger making!
  • Sorry...umami. Darn autocorrect!
  • LDDLDD Posts: 1,225
    great experiment. A+  :)
    context is important :)
  • SpoonSpoon Posts: 328
    Next time you feel like experimenting let me know, I will volunteer my services to the effort! =P~
    "Pork so tender you can pull it with a spoon." ~Spoon
  • Nice Post.  It looks as though overall, the mix having the leaner cuts (mix #2) did not test as well with the tasters (except your son) and the mix utilizing bolder flavors with higher fat contents were best received.  Awesome post and please note that using Wagyu for burgers is a waste of money.
  • 4Runner4Runner Posts: 2,900
    ... note that using Wagyu for burgers is a waste of money.
    Especially when overcooked.    $-)
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Ahh man, overcooked wagyu burgers.......talk about adding injury to insult....just tough.
Sign In or Register to comment.
Click here for Forum Use Guidelines.