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Hamburgers – which cut do you prefer?

johnerik

Which cut do you prefer for home made beef burgers? I have mostly used chuck beef myself, but have been looking at the blends suggested in MC. Anyone tried any of these? And how big of a patty is ideal? 150-160 grams?

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Mont_68382

I've been enjoying a home-ground blend of 80% chuck and 20% bacon. What?
I then do the SV and finish with either a deep fry or quick trip to the grill.

Jack_Mayer_85396

@Brandon, I agree, boneless short ribs are a fantastic addition! Just trim off the excess external fat.

Brandon_Byrd_40557

I've been enjoying a blend of short rib and flank or skirt steak. The latter are relatively lean, so a 50/50% mix ends up being about 80% fat given the fattiness of the short rib.

mike.minasian

Ya my first reading of that was sacrilege, but I'm sure it would be tasty...

Jack_Mayer_85396

@Robert, it really adds a great flavor to your own custom grind for burgers. But usually I just grill it and keep it on the rare side ...

robert.c.brown15

You're going to grind hanger steak? I actually have no problem getting it due to where I live, but in general, it isn't very available. Why grind such an amazing piece of beef?

P.S. I bet it is awesome in a burger...

Jack_Mayer_85396

If you can find it, Hanger Steak adds a nice component ...

johnerik

Thanks Todd! Will definitely give this a try!

tshewman

My favorite by far so far is Heston's 50% chuck, 25% short rib and 25%brisket (actually my son's favorite as well-to the point where he wouldn't finish a local made burger-wasn't there, but good for dad's fragile male ego). rib and brisket small grind, mix with short rib on medium grind. Ideal size depends on person. My kids make their own (and it's quite remarkable to see how the size naturally varies). Of the MC versions, I've only tried the rare (with filet) and the blend and Heston's had more depth and complexity than either (in my opinion). The others would definitely be worth trying, just can't comment. Have fun and let us know your preferences!