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Hambugers

FrankM_3301

I am preparing for a tailgate party for 25. Anyone care to share favorite beef cuts/ratios to grind for their perfect burger?

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Samuel_68313

50% short rib, 50% rib eye that is brushed with fish sauce and sealed for 72 hours. I grind the short rib twice. Really great burger patty.

Samuel_68313

Thinking about it, I'm guessing you're just grilling it if you're cooking for that many? Whenever I make a burger like that I cook it sous vide for two hours at 54 then into a very hot pan for about a minute per side, basting constantly with hot oil and butter. I don't know how tender a patty like that will be if just placed straight onto a grill.

FrankM_3301

@samuelG nice idea, the fish sauce kiss...I like it!

FrankM_3301

@samuelG...no, my plan was to water bath burgers and brats in beer ahead of time. The just finish them off on a grill at the stadium.

Samuel_68313

Oh awesome @frank

I wish I had the equipment to do something on that scale!

Chris_Young_80640

50% chuck, 25% short rib, 25% onglett.

Under no circumstance, presalt the meat or add any binder. Just gently pack the ground meat into a patty. Season after cooking.