What type of meat do you use for hamburgers?

Umami burger

That burger is from this restaurant.   
http://www.mcguiresirishpub.com/MenuPDFs/McGuires_Dinner-Green.pdf

Only the best for us humble grunts.

Very good (IMO) take a brisket and grind it up. WOW.....  Travis how is the eye this morning? Stop by or give me a call after the Dr. this morning.

I have been grinding my HB for years. If you want to weigh it out you can to get the most accurate ratio. I have used scales in the past. Taste, it’s all in the fat. I make 80/20. The meat, Chuck, ribeye, sirloin, NY strip, flank, OK you get it. Use any full flavor meat. Cut meat and fat into cubes that will fit your grinder. (I use a Kitchenaid). You can get the fat you need ask the store to save you beef fat. I like to place this mixture in the refrig for about an hour to dry the meat just a bit. Grind two times. The first grind using a course blade. The mix very well by hand do not squeeze, using your hand down to the bottom of the bowl gently roll mixture till mixed well. The second grind, use the smaller blade grind mixture. Some times between the 1^st and 2^nd grind I will add salt and pepper or other spices? Now that’s up to you? I do have a video I made back in Dec 2011; it shows somewhat about this process. My favorite mixture is ribeye, chuck plus fat. This is where scales come in. If you grind and keep a log you’ll by trial and error get close to Fudd’s. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

On this vid I use what is called the scubby or the tail of a filet I had left over in the freezer mixed with chuck. I do think it was 80/20 but more like 90/10 but it was a last minute thing. But it was good. Try it it’s a great way make hamburgers and it will knock the socks off your friends.

 

 

http://www.youtube.com/watch?v=mVe3PVUFioE

I use ground chuck or ground buffalo.  The only ground chuck I use is the freshly ground stuff from my butcher, tho.  That pre-packed stuff in the grocery store is S C A R Y . . . 

Bison

Fresh ground 85/15...never frozen.

85/15 grass fed ground beef from Whole Foods.

I would love to put venison in my burgers, but the deer seem to go on strike when I go hunting!

I mix ground venison and beef.

No, Pennsylvania. The elusive PA whitetail for me.

Equil parts brisket, top sirloin, and ox tail, this is by far the best blend. cutting the meat off of the ox tail can be a chore so if you are not up to it use beef cheeks.

Gee I've got to try some of these suggestions.  They sound intriguing and delicious.  One thing I would add to them is an Panade.  A good slice of white bread (no crust) and 1 tablespoon of milk mixed into a paste.  This will allow the burger to cook through the center without drying it out.  Makes for a moist burger no matter what recipe you use.  I'm leaning towards cortguitarman mix.  At 75 I don't have to worry about dieing too soon with sausage and eggs overdosing.

I use lean ground chuck. Then for the kicker I add ground sausage. I use 1.5 lbs of hamburger and 8 oz of sausage. I also add chopped onions, bread crumbs, eggs, wocestershire sauce and ketchup to the mix. The sausage changes the whole flavor profile. DELICIOUS!

Washouse - I agree w/ Rosco that if you grill a burger on the Egg, you shoudn't need to add anything other than the ground beef to it - it should come out so juicy that the juice drips out when you bite into it. 

A few tips for good burgers (brought to you by several of the folks on the forums over the years):

1. if forming your own patties, lightly toss the meat back & forth between your hands until it naturally forms a ball, then lightly start patting the ball until it flattens out.  Don't get into the mistake of squishing the meat together so hard, because that's what makes it tough!!
2. An addendum to #1 - If you're not at LEAST buying good quality ground beef & forming your own patties, meaning, if you're buying pre-made patties, that's part of the problem anyway.  Ideally, you should be grinding your own meat into burger.
3. After the meat is formed into a patty, take your thumb & press a "divot" in the middle - this will help it from swelling up & becoming bulbous during the cook.
4. While cooking, resist the temptation to "smoosh" the patties down w/ a spatula.  That's old-school backyard grilling, and you have an Egg now, so no need to do that.  In fact, once you put the patties on the Egg, close the lid & don't open it for about 3-4 minutes, and then only open it long enough to flip the patties over (while being careful to NOT smoosh them down).  Smooshing them squeezes the juice out of them, & can make them tough. 
   
5. After the 2nd set of 3-4 minutes, if you use cheese, lift the lid again only long enough to place the cheese on, then close & don't  open again until 30-40 seconds.  If you don't eat cheese, now is the time to take the patties off. 
   

If you follow these tips, you should have delicious, softly textured, incredibly juicy & flavorful burgers!!!

HTH,

Rob

ONLY free range ground chuck or ground sirloin.