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Question about Grinding own burger ratio?

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Hillbilly-Hightech
Hillbilly-Hightech Posts: 966
edited September 2011 in EggHead Forum
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
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
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  • BGE Convert
    BGE Convert Posts: 127
    edited September 2011
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    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! 
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  • 4Runner
    4Runner Posts: 2,948
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    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
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  • Lit
    Lit Posts: 9,053
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    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.

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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    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
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  • DrZaius
    DrZaius Posts: 1,481
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    I have been using 60/40 Brisket and Bacon.  Very tasty
    This is the greatest signature EVAR!
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  • 4Runner
    4Runner Posts: 2,948
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    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
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  • Hillbilly-Hightech
    Hillbilly-Hightech Posts: 966
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    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
    · Share on FacebookShare on Twitter

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