Recipe: Beef Burger Patties

Our perfect burger blend is a combo of beef chuck, brisket and short ribs

This grilling season, try making your own burger blend instead of buying ground meat. Here, our combination of chuck, brisket and short ribs provides the perfect leanness-to-fat ratio for a juicy burger with the ideal meaty flavor and texture.

If you don't have a grinder at home, ask your butcher to grind the meats for you. You may end up with a little extra of everything, but feel free to freeze it until your next date with the grill.

To learn more, read "Burger, She Wrote."

Recipe from the Tasting Table Test Kitchen

Beef Burger Patties
5 from 52 ratings
Instead of store-bought, grind your own beef for a fresher burger blend.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
6
burgers
Total time: 30 minutes
Ingredients
  • 1½ pounds beef chuck, cut into 1-inch pieces and chilled
  • ½ pound beef brisket, cut into 1-inch pieces and chilled
  • 6 ounces boneless beef short ribs, cut into 1-inch pieces and chilled
  • Kosher salt and freshly ground black pepper, to taste
  • Vegetable oil, for greasing
  • Buns and toppings, for serving
Directions
  1. Using a meat grinder set up according to the manufacturer's directions and with a medium die, grind the meats into a medium bowl. Using your hands, mix the meat until incorporated, then form into six 6-ounce patties. Season both sides liberally with salt and pepper.
  2. Light a grill. Using tongs and paper towels, lightly grease the grill. Cook the burgers, flipping once, until charred and medium rare, 4 to 5 minutes per side. Transfer to a platter, assemble as desired with buns and toppings, and serve.
Nutrition
Calories per Serving 363
Total Fat 22.1 g
Saturated Fat 8.2 g
Trans Fat 0.6 g
Cholesterol 127.7 mg
Total Carbohydrates 4.0 g
Dietary Fiber 0.3 g
Total Sugars 0.4 g
Sodium 441.0 mg
Protein 36.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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