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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Question about Grinding own burger ratio?
Options
Hillbilly-Hightech
Posts: 966
Howdy,
So, in doing some searching, found some good info regarding grind your own burger.
I can't recall who, but found someone had suggested a 50/50 mix of chuck & tri-tip.
Upon giving this info to my GF, she said she thought it sounded too "lean" - so, was wondering - does that make for a lean mixture, or does the chuck have enough fat to counter the lean tri-tip, if done @ a 50/50 ratio?
Also, if that is too lean, what do most folks use to add in extra fat (and how, exactly, would one do that)??
TIA,
Rob
So, in doing some searching, found some good info regarding grind your own burger.
I can't recall who, but found someone had suggested a 50/50 mix of chuck & tri-tip.
Upon giving this info to my GF, she said she thought it sounded too "lean" - so, was wondering - does that make for a lean mixture, or does the chuck have enough fat to counter the lean tri-tip, if done @ a 50/50 ratio?
Also, if that is too lean, what do most folks use to add in extra fat (and how, exactly, would one do that)??
TIA,
Rob
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
-
the 50/50 ratio that you have is fine. But if you are going to use a leaner cut, you might want to consider using a cut of beef that has a more deeper flavor to change up your flavor profile. Not that there is anything wrong with tri-tips (I love grilling them). There is a recipe that I saw where flap meat or Flank (10 oz) and beef short ribs (6oz boneless) were mixed which got very good reviews. Taking chuck and using skirts or hanging tenders in this ratio will give a you uniquely flavored burger with plenty of fat content. So to recap more fat is akin to juiciness and flavor but mixing up the fat content by using a leaner cut with a bolder beef flavor (like short ribs) can take your burgers to a new level (assuming bolder or unique beef flavors resulting from worked mucle groups is your thing). Another trick to introduce more fat content is to use bacon in your grind as bacon makes everything better. Just my .02!
-
Check this out.
http://www.amazingribs.com/recipes/hamburgers/index.html
There is a grinding your own burger link in there as well.
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 -
I almost always do a 50/50 tri tip chuck burger. Last burgers I did I had just bought 15lbs of untrimmed tri tip so I did like 70/30 tri tip to chuck but then I threw all the fat I trimmed off the tri tip into the burger meat. I may be wrong but I believe Chuck is 80/20 and a tri tip is probably like a 95/5 depending on how well it is trimmed so even doing 50/50 tip/chuck you are still at like a 87.5/12.5 fat ratio. I have never had issues with dry burgers at 50/50.
-
Alton Brown recommended (as I recall) 50/50 chuck and sirloin. I did that once, and liked it, but it was too long ago to remember how much I liked it, lol!
The Naked Whiz -
I have been using 60/40 Brisket and Bacon. Very tasty
This is the greatest signature EVAR! -
I just have my butcher do chuck. Thick grind. Might have him mix in some short rib meat.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 -
Thanks all - you've given me some good advice.
We're HOPING we get time this weekend - lotsa chores, so we'll see. I do have the grinder attachment for my GF's Kitchenaid Mixer and was going to use that. Just never grinded my own burger b4 & wanted to get some opinions on types of meat & ratios.
When I decide what type of meat to use & actually do it, will post pics & report back as to how GOOD they tasted!!
Again, thanks!!!! >:D<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
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum