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Burger blends?

for those of you who grind your own meat what combination of cuts seem to produce the best burgers?  

Comments

  • stlcharcoalstlcharcoal Posts: 3,798
    I've always heard brisket flat for the taste and grain + skirt or short rib for the fat.  I tried it once.....big pain in the butt for burgers. 

    Serious Eats has a few blends on there too......I think the one they settled on was brisket, sirloin, and oxtail.

    Just keep in mind the blend depends on how you're going to cook them too.  I can't stand anything less than 85/15 for thicker burgers on the egg (ground sirloin, or if I can find it, extra lean ground chuck.)  But for a smash burger on the Blackstone, I go with 80/20 ground chuck.  Either way, I never buy "ground beef" no matter what the fat content, nor "ground round."
  • WoodchunkWoodchunk Posts: 911
    I have some that I ground at the end of last year. Brisket flat and chuck. About 60%b and 40%c. It's good but not where I want it. The next time I might increase the chuck.
  • WanasmokeWanasmoke Posts: 342
    edited January 13
    I routinely grind chuck roast for burgers but have used boneless short ribs before for a little more decadence ;)

    LBGE in Elm Grove, WI
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