What Is The Best Cut Of Beef For Burgers

Sirloin ($5/pound)

What Is The Best Cut Of Beef For Burgers

Location: Just before the rump, on the upper portion of the cow facing back. Options include culotte steak, center-cut roast, sirloin butt, and butt steak. Fat Content: Low. Flavor: I’m not sure why, but it’s frequently offered at the grocery store as the more costly pre-ground option. Although it lacks the fat required to keep it juicy, it is incredibly tender. Its flavor is slightly sour, with notes of grassiness and nuttiness; it’s not as flavorful as a beef bomb, though.

Blends and Exotic Burgers

Although the majority of burgers belong to the aforementioned categories, there are many more unique or exotic beef cuts that can be used for burgers, either alone or in combination. A popular option is brisket, which gives burgers a smoky or buttery flavor. A great option for burger preparation on a smoker would be brisket!

If you’re wondering what the best beef combination is for burgers, we don’t like to be biased, but adding short rib to any ground beef will make your burgers richer, and when used sparingly, fatty bacon will add a subtle porkiness and smokiness. Expert burger makers can combine ingredients to create a custom blend that is exclusive to their grill.

How to make burger meat stick together?

Here are some tips to help your burger meat stay together: Nothing is more annoying than a burger patty breaking apart and falling between your grill’s grates!

  • Keep your burger meat cold. Your burger patties are more likely to maintain their shape and stick together if they are chilled. Once the ground beef has been formed into patties, transfer the patties to a wax paper-lined sheet pan and refrigerate for half an hour before using.
  • Handle your raw patties as little as possible. Don’t overwork the meat when shaping your ground beef into patties; instead, use a gentle touch.
  • Avoid adding liquid to the raw patties. Burger patties made with liquid flavorings, like marinades or Worcestershire sauce, will be loose and crumbly. Once the burger has finished cooking, add any sauce or liquid flavoring you wish to use.
  • When the burger meat is cold and placed on the grill, it will hold its shape well, so be careful not to flip it too much. As well, when it’s cooked, the burger will be solid. The burger is prone to crumbling during the transitional phase. For this reason, it is crucial that you cook the bottom of your burger completely before turning it over. A well-cooked bottom will aid in the burger’s cohesiveness during the flipping process!
  • Add an egg, but only if absolutely necessary. Although I personally don’t recommend it, you can if necessary add an egg to your raw burger patties. A ground beef patty becomes a mini meatloaf in my opinion when an egg is added. However, if you’re worried that the burger won’t hold together, you can add an egg as a binding agent to make the ground beef stickier.