I’ve seen a 3/4 sirloin 1/4 bacon mix I’ve been meaning to try. What do you use?
My market does chuck, brisket, and short ribs - not sure of the percentages of each. I believe 22% fat content. They grill up gorgeous.
I like straight short rib. I usually add about 20% fat.
Just ground my own for the first time over July 4. 2 parts sirloin tips, 1 part 80% ground chuck, 1 part short rib. Definitely need to grill a bit past medium rare to activate the fat. They were simply incredible topped with an over medium egg, bacon, carmelized onion, smoked gouda, and roasted poblano, grilled over mesquite.
I do 2/3 côte de boeuf and 1/3 rumsteck. The rib gives me the nutty buttery fatty tastes and the “sirloin” is the lean and bloody fresh meat taste that balances the strength of the rib. I cut the meat in smallish cubes and cure it with salt (wrapped up in plastic wrap to prevent it from drying). After grinding I roll the meat in plastic wrap (imagine a giant burrito) taking care to keep the meat loosely formed. Cut the “burrito” into patties. Lightly pat to ensue it holds its shape but doesn’t get compacted into a “sausage” consistency. This makes the meat “melt” in your mouth.
lightly cook some bacon, then remove from heat and chop. Cook some diced onion till soft in the bacon fat, adding diced filet tail at the end of the sauté. Mix the ground beef with the bacon, onion, and filet tail and grill–call them “squealers,” because that is what you will be doing.
alan
I just bought a grinder…so…I am interested in knowing what people think are the best meats to grind…and in what proportions.
I bought some brisket and short rib today…to experiment with. Probably should get some chuck, too…But…trying not to “reinvent the wheel” on this, as I am not a burger fanatic. Just assume that just-ground beef makes a special burger…when the mix is right. Short rib seems to have plenty of fat to add to the mix…but…I’m all ears to peoples’ favorite combos…if they know them.
look at Flannery’s burger builder for some ideas (his web site).
alan
Thanks, Alan…the “favorite” blends on that link are helpful. I’m not interested in creating a new masterpiece, but just finding one that works for people. This site , with Ruhlman’s…and a couple of others, should do the trick…and give me more info. than I really need.
Fwiw, I use the kitchen aid attachment for meat grinding. We did the 2/3 rib + 1/3 sirloin this evening and it was “good”. I am in a bit of a fresh bloody meat mood and would probably up the % of fresh sirloin next time. I missed that iodine / raw taste. A bit too nutty. We did the onion etc next to the meat rather than incorporated. What can I say, I love the way MEAT tastes. Also homemade mayo with garam masala was a nice new feature at the table.
Anyone here making a chopped meat burger ?
I really have been making all my chicken burgers that way, much more texture and holds the juices better. I seems extruded meat just get compacted more?
Paul
I usually go with one of Bryan’s grinds…
I have done boneless short ribs pulsed in a Cuisinart. A bit more “chew” than a traditional burger, but flavor is downright awesome. Also, I would cook into medium-well territory to get the fat to render. Of course, YMMV.
As to blend grinds, I like dry aged (in house) USDA Prime Sirloin and USDA Choice boneless short ribs @ 50:50 by weight…both from Costco.
I used my new hand grinder…and did a 50 50 mix of brisket and short rib meat. It was tasty enough…and good…the components, like tasting at Chave, are not as good on their own.
I did what Ruhlman suggests, though…and used the coarser grind, but ground it twice…and it was much better than once.
I don’t see this as a search for perfection…as the freshness…is treat enough.
Rib cap is best but for economy brisket makes a great hamburger. The trick is always to incorporate some really well aged fat.
how do you go about determining fat ratio when you’re buying steaks to grind?
This isn’t weight watcher, we’re not counting calories. These are burgers, dude’s territory. I don’t add fat (in fact I trim) and I eyeball it at 15-20%. I don’t mind a “lean” burger. I like the meat taste.
Any comments on aged vs “fresh”? I go for aged ribs and fresh sirloin. Does age enhance the fat rather than the flesh? I’m inclined to say yes but I have yet to try a fresh rib net to a month old rib.
thank paul - i really mean how do you/anyone determine the fat ratio? if i’m going for 20%, how do i achieve that if i’m buying whole steaks to grind?
Unless you are buying wagyu type cuts I think it’s safe to assume sirloin and chuck are in the 8-10% range. If you add a fatty cut you are going to have to estimate the fat content. For example I would guess a short rib is probably on the order of 60% fat. From there it is a matter of math, and obviously not perfect, but gets you in the ballpark. It’s hard to target an exact percentage and I think that is why people tend to use 2:2:1 type ratios.