Mickey/others on grinding brisket burgers

jls9595

Do y'all just mix in the onion after it's ground or throw them in the grinder with the meat? Does it make much difference either way? Any other tips?

Skiddymarker

Best tip I was given was regarding fat content. Try and trim the fat, weigh and grind separately. Only way to get a consistent 80/20 mix - it is more difficult with brisket due to the fat in the meat. Hand mix the fat and meat after the grind. 

I would only mix onion with the meat/fat after the grind, onion going thru the grinder will make a lot of onion juice - course if that's what you want - go for it. 

Some like rib eye and brisket ground as is, finding natures fat content about perfect. 

Lit

Don't grind the onions it makes the meat too wet as stated above.

henapple

I wouldn't mix anything. Mix it only well enough to patty the burgers. I like a chuck - ribeye mix the best. @cazzy‌ makes a great burger.

jls9595

Chuck and ribeye is really good, I have done brisket and sirloin mix also. I always see @Mickey‌ touting brisket and onion so thought I'd ask.

henapple

Give it a go. Let's us know how tthey are.

Mickey

I add the red onions after mix brisket.