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Burger Composition?
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Wanasmoke
Posts: 388
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.
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
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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!
MichaelCentral Connecticut -
Carolina Q 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
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. -
If you had invited me over for dinner, my favorite grind would be short rib.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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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 -
Toxarch said:Carolina Q 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
OP: those burgers look great. I would think beef ribs were a good choice.
6oz sirloin
5oz brisket
5oz oxtail meat/fat removed from bone -
Those roasted red potatoes look delicious!~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
HellrodKC said:Toxarch said:Carolina Q 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
OP: those burgers look great. I would think beef ribs were a good choice.
6oz sirloin
5oz brisket
5oz oxtail meat/fat removed from bone
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. -
HellrodKC said:
6oz sirloin
5oz brisket
5oz oxtail meat/fat removed from bone
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.
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How can you ruin a great looking burger w/ asperagus?New Albany, Ohio
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Experiment. I like flat iron, brisket and ribeye with the chuck.Green egg, dead animal and alcohol. The "Boro".. TN
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