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."
Beef Burger Patties
Recipe from the Tasting Table Test Kitchen
Yield: Six 6-ounce burgers
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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
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.
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