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Which ground beef is best for burgers?

Making the perfect burger starts with choosing the right blend of meat. Grocery stores are an ok option but not the best. Ideally, you want a high-fat blend of meats, such as 80/20 ground beef, ground chuck, heck, even brisket is a solid choice. And, if you have access to one, a proper butcher is the way to go. Yes, you’ll probably pay more for the meat than you would at your local market but you’ll notice the difference…trust me!

First off, you want to start with full-flavored beef. I almost always go for chuck, round or even brisket. Round is leaner so you’ll need to increase the fat content by adding another cut. That’s when I ask for the short-ribs. They have an intense beef flavor and the fat won’t melt out as fast as other types of beef fat. Adding short ribs to your mix, no matter what you start out with, is one of the things I’ve found helps bump up the beef flavor.

Now is when having a good relationship with a butcher is really going to help you. By talking with him or her, you can work together to determine what mix will give you the best flavor. Don’t be embarrassed to ask questions. I’ve always found if you go in with genuine enthusiasm and interest, they’re almost always happy to help. They want you to come back so it’s in their best interest to get you exactly what you’re looking for.

Depending on how big you want your burger and how many people you are planning on serving, a good ratio is 1/3 lb per meat choice. Now, keep in mind, this is not an exact science but rather a guideline. Any way you slice it, the burger you’re about to enjoy is going to be a good one. Now get busy cooking!

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