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06-24-2010, 02:50 PM

<-- Meat Guy.

So I could spend hours discussing this, but if you really want a great burger, you have to use 1) great raw materials and 2) nothing else except salt+pepper and MAYBE granulated garlic.

I make about 10 different "proprietary" blends for different customers including the now famous "Shake Shack" that just opened in Miami Beach (the new york version is made by my good friend Pat LaFrieda, google him).

Some of them I have non-disclosures on so I can't discuss, but I will definately say that the best blend is one that has no less than 20% fat, no more than 25-27%.

It needs to use mostly whole muscles that come from either the chuck or plate section (read: front of the steer), and needs to NOT include: hearts, sirloin, hindshank, oxtail, or loin).

It is possible and beneficial to mix in a bit of some of the more exotic cuts to add your choice of flavors to it such as Brisket, Skirt Steak, Hanger Steak, Foreshank Meat, or god forbid, steak trimmings.

It needs to ONLY be ground twice, once by a slightly coarser blade and once by a slightly finer blade, but not mush.

It needs to be ground as cold as possible, if you are going to your retail butcher, ask them to grab you a FROZEN piece of chuck or put your chuck in the freezer before you grind it at home, the colder the less mushy.

Finally, it needs to not be pattied too thick because you will end up with a meatball instead of a burger.

Other than that, mix it up, patty it up, season the finished products with Salt + Pepper and Granulated Garlic (i guess onion would be ok, but anything more and you are eating meatloaf and not hamburger) and grill or griddle away.

06-24-2010, 02:50 PM	#48
DougBushBC Guest Posts: n/a	Re: How Do You Grill Your Burgers? <-- Meat Guy. So I could spend hours discussing this, but if you really want a great burger, you have to use 1) great raw materials and 2) nothing else except salt+pepper and MAYBE granulated garlic. I make about 10 different "proprietary" blends for different customers including the now famous "Shake Shack" that just opened in Miami Beach (the new york version is made by my good friend Pat LaFrieda, google him). Some of them I have non-disclosures on so I can't discuss, but I will definately say that the best blend is one that has no less than 20% fat, no more than 25-27%. It needs to use mostly whole muscles that come from either the chuck or plate section (read: front of the steer), and needs to NOT include: hearts, sirloin, hindshank, oxtail, or loin). It is possible and beneficial to mix in a bit of some of the more exotic cuts to add your choice of flavors to it such as Brisket, Skirt Steak, Hanger Steak, Foreshank Meat, or god forbid, steak trimmings. It needs to ONLY be ground twice, once by a slightly coarser blade and once by a slightly finer blade, but not mush. It needs to be ground as cold as possible, if you are going to your retail butcher, ask them to grab you a FROZEN piece of chuck or put your chuck in the freezer before you grind it at home, the colder the less mushy. Finally, it needs to not be pattied too thick because you will end up with a meatball instead of a burger. Other than that, mix it up, patty it up, season the finished products with Salt + Pepper and Granulated Garlic (i guess onion would be ok, but anything more and you are eating meatloaf and not hamburger) and grill or griddle away.