What Is The Best Beef For Burgers

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What is The best beef for Burgers: ground beef, sirloin steak, etc. I know some of you are thinking “what the heck, this is a food blog how does it relate to SEO? This post will tell you!

First things first, if you are a vegetarian or just don’t have a taste for meat, please feel free to skip reading this article. I’m not trying to start an argument with anyone. Even so, today we’re going to be talking about what is best when it comes to burgers, as far as the type of beef.

BEST GOURMET BURGER BLEND

Best Gourmet Burger Blend

Have you ever asked yourself what is the best gourmet burger blend? I’ve decided to share this recipe for you, because the burger blend is the most important step in making the best burgers. And the key is to protein to fat ratio.

If you master these recipes you will dominate grilling season.

Hello, Sarah here again with Cooking Frog Recipes. Today we are going to dig into the art of making perfect patties. A fantastic burger starts with an ideal patty. While a few of these burgers possess a particular blend of spices and meat, others have only superior ground beef. Here are a couple of tips for the very best gourmet burger recipes:

Use quality ground beef. Don’t overwork the meat, it can make it tough. Never push down on the patty as you are cooking it, you’ll press out all of the juices. Allow your burger to break before serving.

For us, the ideal burger is loaded with toppings, sauces and cheese, but in the event the patty is not impeccable, your burger won’t ever live up to its juicy, beefy, satisfying possible. But just enjoy the endless selection of toppings available to you, you will find wonderful variations worth researching in regards to selecting that cuts of beef to use when forming your patties. There is nothing wrong with throw, but adding other cuts can change the taste profile of your hamburger in ways you never imagined.

BEST GOURMET BURGER BLEND

Best Gourmet Burger Blend

GROUND BEEF

When you have got the burger basics down and are looking to step your game up, home-ground steak is the thing to do. Grinding your own beef has many respects. Aside from providing you with bragging rights, home-ground beef comes with an indescribable freshness that will boost your burger’s succulence. The taste profiles of beef differ greatly from cut to cut; once you get in the world of grinding and blending different cuts, then you’ll experience a new level of hamburger making that will blow your and your buddies minds.

Creating your own blend
No matter what cuts you mix and match, the secret to successful beef-grinding alchemy is to concoct a grind having an overall protein-to-fat ratio of 80/20. Provided that you keep this ratio, you can stick with a simple one-cut mill or get real complex and craft a grind of two, three, four, or five cuts — it is totally your call.

CHUCK BEEF

(80/20 ratio When Old-school butchers refer to”hamburger,” they are speaking of chuck, and even more especially, chuck roll. It’s as timeless as you can get, producing a high-fat burger that comes across as succulent instead of greasy. Most ground beef — and burgers — come from the chuck, so this trimming is an obvious option. Hands down, it is our favorite cut to grind. At the supermarket, start looking for the slab labeled”chuck pot roast” Grind it up and you’ll instantly think hamburger.

BRISKET BEEF

(70/30) ratio: This blue-collar cut is popular for Its distinct flavor profile and high profile content will yield a rich hamburger with a humble meat-and-potatoes attitude.

RIB

(70/30) ratio: Another high-rise, this primal slab creates some real burger beauties. Our favorite rib cuts for grinding are beef rib, flanked, and ribeye cap.

BEEF PLATE

(90/10) ratio: The plate is just beneath the ribs. This trimming yields both skirt and hanger steaks. All these are marginally tougher cuts with buttery yet tangy flavor profiles, much like the powerful malolactic notes of a tart, velvety red wine. The sophisticated flavors of this plate lend themselves nicely to a fancier burger night.

SHORT LOIN

(85/15) ratio: Should you win the lottery (and suddenly feel as ridiculous), we advocate sourcing our favorite cut from the short loin: a dry-aged New York strip steak. Dry aging produces an umami-packed profile that comes from an enzymatic breakdown of muscle. You simply can not find that flavor anywhere else. — and provides that buzz that Chinese takeout supplies with no cancer scare.) So if you’ve got money to burn and you’re on the lookout for a hamburger to give you some zip postal code, then this cut is right for you.

FLANK

(93/7) ratio: Remember when London broil was cheap? We do. Back then, chefs were performing tasty things with flank, such as marinating, charring, and shaving it thin that the meat just melted in your mouth. Though the price of this cut has skyrocketed in the last ten decades, it’s still a worthwhile element on your burger blend.

SIRLOIN

(85/15) ratio: The sirloin can be challenging. There’s sirloin, tenderloin, top sirloin, and bottom sirloin. Flavors and marbling vary greatly throughout the sirloin area, so for burger-grinding functions, we suggest sticking to the bottom. Bottom sirloin is nicely marbled and packed with two of our favorite cuts, both for grilling and grinding: flap meat, also called steak tips (and typically only available on the East Coast) and tri-tip (usually only available on the West Coast).

ROUND

(93/7) ratio: Cuts from the round are lean and cheap. They’re a fantastic go-to once you want to correct your protein-to-fat ratio. Typical cuts incorporate high round, bottom round, and eye around.

SHANK

(96/4) ratio : The shank is cut out from either the hind shank or fore shank (or the calves and forearms). These muscles are continuously used, which gives them a beefy flavor but a tough consistency. Such tough cuts tend to be best for braising, but remember, a couple of grinds of the toughest meats will yield a tender, melt-in-your-mouth feel. We love the shank because it adds a rich and gelatinous beefiness for our burgers. Be sure to pair this thin cut with fattier cuts.

OXTAIL

(85/15) ratio: Sometimes we simply love getting funky with our hamburger grinds. That’s where oxtail comes from. Like the shank, this cut is very tough and gelatinous. It’s also high in fat and low in price. Pick some tail up next time that you wish to try something a little different.

THE BEST BURGER PATTY MIXTURES

What can you add into hamburger meat? Any ingredient that is wet enough to withstand some cook moment on high heat. Examples of items that won’t work: dry ingredients such as dried herbs or floor peanuts. These may top a burger, but they tend to form of incinerate, eliminate flavor or break up the patty when you attempt to cook them in with it. All these mix-ins may also use ground turkey and other beef substitutes, and can really enhance their flavors.

INGREDIENTS FOR BURGER MIXTURES

gourmet burger

1. EGGS

Adding An egg to every pound of beef improves both the consistency and the flavor, and keeps it from falling apart on the grill.

2. BACON

Mix some chopped, uncooked bacon in along with your ground beef, create your patties and grill or stir it up together.

3. ONIONS

Instead of adding onions into the hamburger after it’s cooked, it is possible to chop them up and mix them into the patty. This also has the benefit of cooking the onions, which reduces any rankness. The best gourmet burgers are made with onions.

4. BREADCRUMBS

Since your hamburger’s going to be served on a bun, bread wedges don’t add much in the flavor department. Their real function is to put in a bit of dryness to your beef mixture, which can be excellent when it’s paired with a moist ingredient. It’s also helpful as an extender.

5. WORCESTERSHIRE SAUCE

This Classic sauce adds a great tang to beef, and increases the juiciness level, also. If you discover it is making your patties too wet to stick together well, throw in some bread crumbs.

6. GARLIC

Chopped fresh garlic kneaded into steak patties is superb. You can also just sprinkle garlic powder with your meat to get a number of that garlic taste.

7. CHEESE

Grate Some cheese — any kind you like — and then knead that into your own burger patties. The cheese and the beef taste each other since they cook, and you know how great beef and cheese taste together.

8. A.1. SAUCE

Naturally, A-1 sauce is great added into burger patties. Its texture is similar to that of barbecue sauce, and it becomes more subtle when used this way instead of being pumped across the patty later.

9. PEPPERS

Chop up bell or jalapeno peppers and Work them into your patties. Habaneros or poblanos will provide you a great deal of spice in each bite. Ortegas and bells could include a wonderful mild flavor.

10. SOY SAUCE

Do not waste your time with normal soy sauce. Eden Organic is traditionally brewed and obsolete , and that gives it more full-bodied flavor than other brands. It’s wonderfully salty and mellow.

11. PEANUT BUTTER FOR BURGER MIXTURE

Yes, I am serious! Think beef satay — peanut butter provides a salty-sweet flavor to beef. This is great topped with diced green onions and a piece of pineapple.

12. CARROTS

Shred some carrots and combine those into your hamburger mix. This makes for an odd but fascinating sweet flavor that most folks either love or despise. If you’re a carrot enthusiast, give it a try.

13. HOT SAUCE FOR BURGER MIXTURE

Tabasco and similar sauces (my favorite is Tapatio) add a delicious touch to hamburger patties.

14. SUN DRIED TOMATOES

Sun dried tomatoes hold up nicely under cooking and provide your burgers a slightly sweet, acidic flavor.

15. SOUR CREAM

Mix in some sour cream to present your burgers a richer taste with a slight tang.

16. BARBECUE SAUCE

Whether you use a classic family recipe or store-bought, skillet cooks wonderfully into hamburger and becomes merely another note in the total taste. It’s very different from incorporating barbecue sauce into the burger after it is cooked.

Also if you have problems with allergies form eggs, or you don’t want to use breadcrumbs in your mixture, you can find a recipe for egg-free burger here.

MAKE YOUR OWN BURGER MIXTURE

It is possible to combine any of these ingredients together to make your own. Be free to experiment.

  • Soy sauce, garlic, peanut butter and lime juice to get a nice Thai flavor.
  • Cilantro, chopped peppers, tomatoes and onions.
  • Cheese, egg and bacon.
  • Mozzarella Cheese, marinara sauce and pepperoni create a pizza patties. Add Mushrooms and onions if you prefer, or saute and add these on as toppers.

How to Make the Juiciest Burgers

What lean-to-fat ratio in ground beef will result in the juiciest, best-tasting burgers? Our Test Kitchen experts share their tips and recipes for moist, juicy burgers. Plus, learn how to make a copycat restaurant-style smashed burger.

Taco Burger Sliders

To make the juiciest, most flavorful burgers, choose ground beef that is 70 percent lean and 30 percent fat. To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat. Ground beef that contains less than 15 percent fat makes dry and somewhat tasteless burgers. To see what the lean-to-fat ratio is on ground beef packages, look on the label. The ratio will usually appear in slashed numbers, with the lean content before the slash and the fat content after the slash—such as 70/30, 80/20, and so on.

How to make the perfect hamburger

What goes into your perfect hamburger, and what goes on top? Is beef still best for burgers, and where serves the finest in the world?

Perfect hamburger

The hamburger may well have European origins, but it took the Americans to see the potential of this “companionable and faintly erotic” chunk of seasoned beef as comfort food extraordinaire: the personification of “the Great Mother herself … the nipple of the Goddess, the bountiful belly-ball of Eve” as Tom Robbins so neatly puts it. Because even if you tuck into seven colours of caviar every weekend, I bet the scent of grilling burgers still gets you all Pavlov’s dog around the chops. It’s that primal, charred, slightly crunchy exterior, the soft, juiciness within – and of course, that perfect combination of toppings, chosen in childhood and sacred ever after.

Burgers may be fast food, but they’re also a craft. There are clubs devoted to the cult of the perfect patty, endless articles devoted to the 20 examples you must “try before you die” (if they don’t finish you off first), and every month, a new, and usually outlandish variation on the theme, from 10oz hunks of foie gras to doughnut buns. But I’m interested in taking the burger back to basics, with a classic beef number suitable for cooking on the barbecue, or a hot griddle pan. 

The beef

After a little experimentation, I realised that there is no place for lean, or finely ground beef in a burger – both produce a dry, crumbly patty unworthy of the name. “Top chef” John Torode, who’s so keen on beef that he’s written a book about it, reckons that the “best formula will be something like 40 per cent fat – yes, truly that much! – otherwise it will not be moist.”

Although you’ll probably struggle to find that high a fat content, avoid anything marked as lean, prime steak cuts like rump; Heston recommends a 2:1:1 combination of chuck, short-rib and brisket, but in my experience, plain old chuck will do nicely. Ideally of course, you would mince your beef yourself, but, if you have neither the time, nor the appropriate food processor attachment, then ask your butcher to do it for you – a coarse mince gives the best texture.

The pure burger

In its simplest form, the burger is nothing but minced beef and seasoning. Leiths Meat Bible, a book devoted to the cult of the carnivore, is of this school, although it does allow for some optional chopped onion and herbs. I mix 675g of chuck mince with a finely chopped onion, a little thyme and some salt and pepper, shape them into burgers, and chill before popping them on a hot barbecue.

As someone who habitually adds egg as a binding ingredient, I’m surprised at how well these hold together on the grill. Although cooked medium rare, however, the interior is still a little chewy. A solid effort, with a nice beefy flavour, but there’s room for improvement.

Egg

The next recipe I try comes from Larousse Gastronomique. Their entry on one of the world’s finest foodstuffs is snottily Gallic in its brevity, but they do condescend to share their formula, which includes 400g minced beef, 50g chopped onion, 1 tsp chopped parsley, and 2 eggs. They make the mixture a bit sloppy, but once the burgers have chilled, they hold together nicely. Cooked, however, they’re a definite disappointment: the egg has made them dry and fibrous, although, as one of my crack burger tasting panel notes generously, it has given them a deliciously crunchy exterior. 

Egg and breadcrumbs

My own recipe contains less egg (1 medium example to 500g minced beef) but does include about 60g breadcrumbs – brown for preference – along with a small onion, softened in butter, a sprinkling of chopped thyme, and salt and pepper. More loosely packed than the first two, these are more difficult to keep together on the grill, but once cooked, they seem less dense, and juicier, with the bread adding an extra layer of malty flavour. The cooked onion gives them a hint of sweetness as well.

Cream

After the disaster with Larousse recipe, I’m beginning to wonder whether egg is necessary after all. In his excellent barbecue book, Food from Fire, Charles Campion gives a recipe for hamburgers which contain 1 tbsp double cream for every 500g meat, which, he says, will make burgers “juicy and delicious”. The results are indeed tasty, but also rather rich, even with this infinitesimal amount of cream – “they need pickles to cut through the fattiness”, opines one sage, reaching for the gherkin jar.

Guinness

Campion also gives an “implausible” recipe for Guinness hamburgers, which contains 50ml Irish stout to every 500g beef. “There is something about the chemical interactions of fizzy liquid and the protein in lean meat that helps bind everything together,” he says. “The faint bitterness of the stout also helps tenderise the meat and balance the flavours.” After an hour maturing in the fridge, these oddly brown burgers go on the grill. They prove slightly crumbly when cooking, but they’re well worth it – the meat is meltingly tender, and the malty flavour of the Guinness really brings out its savoury beefiness. 

Water

Adam Perry Lang has plainer tastes. He mixes 225ml of cold water into 1.1kg minced beef, seasons, and cooks. (Fried onions, apparently, are strictly for toppings.) Massaging water into meat feels distinctly bizarre, and I have to resist the temptation to wring the patties out like a sponge. The results are undeniably juicy, but the water has neither the tenderising, nor the flavour-enhancing qualities of the Guinness.

Technique

Leiths Meat Bible suggests I make a dimple in my burgers to keep them flat during cooking – it certainly helps to avoid the slightly unappetising cannon-ball effect I usually end up with. Most recipes caution against overworking the mixture, which can make the meat tough: shape it into patties firm enough to hold together, but don’t be tempted to squeeze them, or squash them against the grill like you’re in an American diner – you’ll just end up with a dry burger.

The perfect burger is a very personal matter – the herbs, the seasoning and the garnish are all down to you, but for tender meat, and an intensely savoury flavour, you can’t beat a slug of stout in your mixture. 

The perfect burger

Serves 6

1 tbsp oil or butter
1 large onion, finely chopped
1kg roughly minced chuck steak (or any non-lean mince)
100ml stout 
2 tbsp brown breadcrumbs
2 tsp chopped herbs (parsley or thyme work well)
1 tsp salt
Black pepper
Garnishes, sauces and rolls, as desired

 
1. Heat the oil in a frying pan over a low heat, and cook the onion until soft and slightly browned. Leave to cool.

2. Spread the beef out and sprinkle over the onion. Add the stout, breadcrumbs, herbs and seasoning and mix together with a fork, being careful not to overwork it.

3. Divide the meat into 12 flattish burgers, putting a dimple in the centre of each. Cover and refrigerate for an hour.

4. Cook the burgers on a medium to hot barbecue or griddle pan: leave them undisturbed for the first 3 minutes so they build up a good seal on the bottom, then carefully turn them over, adding a slice of cheese on top if desired. Cook for a further 4 minutes for rare, and 7 for well done, and allow to rest for a few minutes before serving. (You can toast buns, cut-side down, on the barbecue at this point.)

What goes into your perfect hamburger – and what goes on top? Is beef still best for burgers, and where serves the finest in the world?

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