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Burger Composition?

What is everyone's prefered burger grind?  I normally just grind up a chuck roast and call it a day but I saw these perfect strips of choice, boneless short ribs at Costco and thought I'd experiment. 


So 100% short rib burgers....fat content seemed spot on.  Flavor was very super beefy without that greasy drip. Just enough fat to keep the burger moist without rendering out everywhere.

Added some crispy fried potatoes and asparagus....results were good!  Not sure if 100% short rib is the way to go or adding it in with other cuts. Would love to know thoughts on this. 
LBGE in Elm Grove, WI

Comments

  • Carolina QCarolina Q Posts: 13,000
    Kenji has an interesting article on his favorite combo. 4-5 different cuts as I recall. Haven't read this in a long time and have never done it.

    I think this is it.

    http://aht.seriouseats.com/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • ToxarchToxarch Posts: 1,672
    Kenji has an interesting article on his favorite combo. 4-5 different cuts as I recall. Haven't read this in a long time and have never done it.

    I think this is it.

    http://aht.seriouseats.com/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html
    His final mix is confusing and you'd miss it if you were skimming through the article. Was it one part oxtail and brisket mixture and 2 parts sirloin? Or 1 part oxtail, 1 part brisket, 2 parts sirloin? 

    OP: those burgers look great. I would think beef ribs were a good choice.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • FoghornFoghorn Posts: 6,475
    If you had invited me over for dinner, my favorite grind would be short rib.  :) =)

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • GoooDawgsGoooDawgs Posts: 653
    I just got a grinder and was wondering the same thing.  A local steakhouse makes a killer burger with brisket, filet mignon and short ribs, but I'm not sure of their ratio.

    I'll be following this thread....
    Milton, GA 
    XL BGE & FB300
  • HellrodKCHellrodKC Posts: 147
    Toxarch said:
    Kenji has an interesting article on his favorite combo. 4-5 different cuts as I recall. Haven't read this in a long time and have never done it.

    I think this is it.

    http://aht.seriouseats.com/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html
    His final mix is confusing and you'd miss it if you were skimming through the article. Was it one part oxtail and brisket mixture and 2 parts sirloin? Or 1 part oxtail, 1 part brisket, 2 parts sirloin? 

    OP: those burgers look great. I would think beef ribs were a good choice.
    Serious Eats like to put the actual "recipe" for things on a separate page. From that page, it goes to the Blue Label Burger Blend, which is...
    6oz sirloin
    5oz brisket
    5oz oxtail meat/fat removed from bone
  • ColtsFanColtsFan Posts: 1,784
    Those roasted red potatoes look delicious!
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • ToxarchToxarch Posts: 1,672
    HellrodKC said:
    Toxarch said:
    Kenji has an interesting article on his favorite combo. 4-5 different cuts as I recall. Haven't read this in a long time and have never done it.

    I think this is it.

    http://aht.seriouseats.com/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html
    His final mix is confusing and you'd miss it if you were skimming through the article. Was it one part oxtail and brisket mixture and 2 parts sirloin? Or 1 part oxtail, 1 part brisket, 2 parts sirloin? 

    OP: those burgers look great. I would think beef ribs were a good choice.
    Serious Eats like to put the actual "recipe" for things on a separate page. From that page, it goes to the Blue Label Burger Blend, which is...
    6oz sirloin
    5oz brisket
    5oz oxtail meat/fat removed from bone
    Thanks, but makes me wonder what happened to the 2 parts sirloin that he described in the article.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • stlcharcoalstlcharcoal Posts: 3,066

    HellrodKC said:

    Serious Eats like to put the actual "recipe" for things on a separate page. From that page, it goes to the Blue Label Burger Blend, which is...
    6oz sirloin
    5oz brisket
    5oz oxtail meat/fat removed from bone

    I'll have to give that a try.  I always use ground sirloin, always been meaning to add some brisket to it.  I've always heard brisket and short rib made great burgers.

    One butcher shop we deliver to has extra lean ground chuck, and that's always really good.  The normal chuck is just way too fatty, and they get that bitter taste from the burned fat.  85% lean seems to be the magic number for me to get the fat just right--get's a good sear and nothing leaks out.
  • THEBuckeyeTHEBuckeye Posts: 4,044
    How can you ruin a great looking burger w/ asperagus?  :o
    New Albany, Ohio 

  • henapplehenapple Posts: 15,986
    Experiment. I like flat iron, brisket and ribeye with the chuck. 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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