What are the best cuts of beef to use in Burgers? Just because chuck is the best meat doesn't mean it's the only meat. This is all well and good, but the trick is cooking it to the required interior temperature without cooking the exterior to a blackened shell. 1 small onion, grated. How To Cook Juicy Hamburgers. Both of which are too lean to make good burgers on their own. White Castle: Slider. When it comes to toppings, the rule of three also applies, but consider some of the following, listed in order of where you would stack them, from top to bottom: Choosing the Best Meat for Hamburger Patties. It comes off a truck in big frozen blocks and gets processed with Wendy's patented ingredients. Beef chuck happens to fall right in the sweet spot of 15 to 20 percent fat (sometimes you'll see it marketed the other way round, as in 80 to 85 percent lean, or simply 80/20, 85/15, and so on). Others swear by a 70% lean to 30% fat ration. And when you form the meat into a patty, do it gently. Go to any grocery store and you’ll see many forms of ground beef; anything from 70/30 all the way up to 93/7. A lot of the fat will drip out while it cooks and you’ll end up with less fat in the burger. Spread the beef out flat and season with salt and pepper. Directions for: The Best Beef Burger Ingredients. 1 lb(s) lean ground beef. For a spicy kick, consider one part ground sausage for three parts ground beef. Choose our ground beef for meatballs, lasagna, stuffed peppers, or any recipe calling for ground meat. American, cheddar, blue, goat, Havarti, pepper jack, and brie are all excellent choices. See Answer. To keep the bun from falling apart, apply condiments to the top half of the bun only (or the top of the toppings stack). By talking with him or her, you can work together to determine what mix will give you the best flavor. It’s juicy, tender and bursting with flavor. For a leaner option, try … Choosing the right ground beef. It can broken down into cuts like the chuck eye, chuck filet, and classic pot roast, or it can be ground to create a perfect Burger. Needless to say, this is not a desirable texture for a burger. Select. Tasters praised the ground sirloin as "tender and tasty," especially in the meatloaf and Bolognese sauce, but found it a bit "dry" in hamburgers, though it did have "good beef flavor." An honor graduate of The Culinary Institute of America, he has traveled the world searching for great food in all corners of life. Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our tasters for its "rich" flavor and "tender," "moist" texture. Another trick is if you grind your own meat. Ever since we started cooking outdoors, man has been on the hunt for the perfect burger. An entire beef carcass will yield about 15-20% of its weight in trimmings. Quality scores range from 1 to 12, and this score encompasses all of the factors we just mentioned, like marbling and coloring. A Former Restaurant Chef Shares 11 Expert Burger Grilling Tips, Do Not Sell My Personal Information – CA Residents. Recipes for the Perfect Burger About 65% of graded beef is choice, and it’s the most common grade you’re likely to see at your grocery store. Buying a choice steak or ribeye is certainly cheaper than a prime option that will still result in … But let’s be honest, even following all that advice can’t help you if you start off on the wrong foot. However, before you walk into the shop, make sure you know a few of the things you should never do at a butcher shop. There is a distinct difference between hamburger meat and ground beef. A great hamburger recipe has very few ingredients so we always make sure to have the best quality possible! Buy some pork fatback from your butcher and add it to the grinder along with your leaner beef or poultry. When pan-frying burgers, you have more control over the heat, and you typically will cook it at temperatures less than on a grill. Cooking prime (or choice or select) beef – if you bought the best then be sure to cook it the best way possible. This high fat content is ground chuck's secret to being so delicious. Do this by removing it from the fridge 30 minutes prior to cooking. Simply grill and serve with a generous side of dill pickle pasta salad or our favorite potato salad. As you can see, that would be hard for me to do because everyone’s preferences are different. Do not think for one minute you’re going to get a juicy, mouthwatering burger with a 93/7 blend. Fat provides moisture and flavor to the meat, and when you're cooking over a hot grill, fat helps prevent the burger from drying out. https://www.allrecipes.com/recipe/25473/the-perfect-basic-burger If I’m going to grill the burgers, I like to have a little more fat in the mix. Indirect heat can also help, especially when it comes to preventing flare-ups caused by dripping fat. Wendy’s: Dave's Double ‌ The Build: Two 1/4lb and juicy square patties (because -- *dad joke alert! However, that also means it will cook down the most. The maximum fat content in any ground beef is 30% (70% lean) by law. ... Wendy's is known for its square ground beef hamburgers and the Frosty, a very thick milkshake. I can tell you that Wendy's in Canada likes to use mass produced beef from the US. The best choice for burgers. If you’re truly serious about your quest for the elusive Perfect Burger, then we need to have a frank discussion about beef. While these are delicious and I love them, the ground beef isn’t necessarily the star of the show. We also solved most of the common grilling mistakes and that helped even more. Beef chuck happens to fall right in the sweet spot of 15 to 20 percent fat (sometimes you'll see it marketed the other way round, as in 80 to 85 percent lean, or simply 80/20, 85/15, and so on). Its deep beefy flavor with ample, but not excessive, fat makes ground chuck the best meat for burgers. Condiments can include anything from ketchup, mustard, and mayo to BBQ sauce, Russian dressing, steak sauce, and truffle aioli, to name just a few. Select beef is also widely available in the retail market. I almost always go for chuck, round or even brisket. The meat is not so much ground as it is extruded into almost a paste. Go for ground beef with even more fat for the best meatloaf. Some advice I agree with wholeheartedly and some I wish I could scrub from the internet. Round is leaner so you’ll need to increase the fat content by adding another cut. Yes, you’ll probably pay a little more but all things considered, what you’ll end up getting will be far superior to what you could get anywhere else. A 70/30 blend is going to be 70% lean meat and 30% fat. The piece of info I like to keep in mind before selecting a specific blend is two-fold: If I’m going for a medium-rare burger I don’t need to have as much fat to keep them juicy. This is because it cooks for … I’ve always found if you go in with genuine enthusiasm and interest, they’re almost always happy to help. Now is when having a good relationship with a butcher is really going to help you. While I haven’t given you an exact blend, I have given you the key information to keep in mind when building your own mix. Second, it helps to limit moisture on the burger which allows means it will cook faster, which over-cooking. Beyond fat content, freshly ground is … Today, the brand's premium flavor is enjoyed around the world, and it's brought to your table by generations of America's family ranchers. Right about now, you’re probably thinking, “So what is the best blend?” I wish I had a simple answer for you but where is the fun in that? ½ tsp Worcestershire sauce. They wanted a consistently tasty, tender and juicy steak. Choose one! To complete your burger, think of "the fixings" in terms of the following three elements: cheese, condiments, and toppings. The overuse of antibiotics is probably far from your mind when you order a beef burger from a fast food chain. About Lobel's USDA Prime Beef Of all the beef produced in the U.S., only 2% is certified prime grade … Cut from the midsection of the animal near the hip, ground sirloin usually ranges in fat content from 7 to 10 percent. But more than three is usually overkill. You can use ground round to make a burger, but to boost the fat content try combining it with ground pork, which has a fat content of 20 to 25 percent. This ratio has seen various labeling techniques over the years, but is now most commonly seen as What grade of beef is best for hamburgers? For this, I’ll probably go with an 80/20 blend. This is the ratio of lean meat to fat. Choice beef is high quality, but has less marbling than Prime. 2 Tbsp water. Hamburger meat can be comprised of different cuts of beef and can have fat added up to 30%. The Certified Angus Beef ® brand was started by a group of ranchers in 1978. This helps with two things. If we're being totally honest here, it doesn't strike us as a fantastic start if a … First, it helps keep the patty formation. ¼ tsp pepper. Round and sirloin, for instance, are too lean to make good burgers. ¼ cup dry breadcrumbs. The end result was a juicy, homemade classic burger that I might dare to call the Best Hamburger Recipe! That means 93/7 has almost no fat. 2 tsp Dijon mustard. 4 hamburger bun. Directions. Once on the grill, don’t flatten the burger with a spatula. Here are the three metrics we used to determine each burger's ultimate ranking. Apply a light seasoning just before cooking. Pride isn't an ingredient, but it has everything to do with taste! For this reason alone, I firmly believe you should seek out a good butcher or meat market. You can use this trick with ground turkey or chicken as well. But there are others. While it can be tempting to load the meat with seasonings and flavoring ingredients, don't go overboard. To pull this off, make sure that you cook them over a medium-temperature grill, rather than a high one. For a tasty burger, get ground beef that’s labeled around 20% fat (which means 80% lean) or more. But first, to make the best burger, there are several factors to consider: This is one of the big ones. 1. Plus, I won’t end up with lots of grease leftover in the skillet. Since burgers are really all about the beef, stay away from extra-lean ground beef, which will cook up dry and tough. Unlike a steak, which is best cooked medium-rare (or at most medium), a burger needs to be cooked somewhere in the vicinity of medium-well to well (which corresponds to an interior temperature of 150 to 160 F). McDonald's claims to use domestically raised beef, and it also imports a small percentage of 100 percent beef from suppliers in New Zealand and Australia to supplement U.S. purchases. We have an excellent gourmet seasoning to spice up your next Hamburger! That way there will still be some fat in the burger after it’s cooked so hopefully, it will still be juicy. But it shouldn't be. As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands. That means 93/7 has almost no fat. Its deep beefy flavor with ample, but not excessive, fat makes ground chuck the best meat for burgers. This is the ratio of lean meat to fat. Because it has the highest fat content of all the types of ground beef, it also has the most flavor. Well-done burgers will dry out quickly so get a mix with a high percentage of fat, something along the lines of 60/40. Too many additions, particularly if the pieces are on the large side, will weaken the patty, causing it to fall apart on the grill when you try to turn it. At my shop we grind three different types of ground beef: 80% lean ground chuck, 85% … There are various types of ground beef you can use for burgers, but my top choice for the most flavor is ground chuck. I go for a slightly lower fat content because of that. Don’t be embarrassed to ask questions. Again, whatever you need to do to achieve that 15 to 20 percent fat content. When it comes to making an amazing burger, ground beef is the popular choice of meat. Home Recipes Dishes & Beverages Sandwiches & Wraps Burgers. You want to start with full-flavored beef. Grades of Beef Additional Info. The Japanese beef grading system gives Wagyu beef a grade from 1 to 5, with 1 being the lowest and 5, the highest. You can even mix and match your meats! You can’t fix a dried out burger once that damage has been done. Grocery stores are great for ground beef you’re going to put in one of Grandma’s best casseroles because there are a lot of other ingredients that are going to help make it shine. As it is with most things in life, if you’re looking for the best of anything, you have to know where to go to get it. Meatloaf. Get it free when you sign up for our newsletter. Pat the meat dry with paper towels. You were probably hoping you could read this and walk away knowing what specific blend you should ask for. Did a service call for a major Canadian beef processor recently.