Burger Blend
Ingredients
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- 1 pounds beef chuck – cut into 1-inch cubes
- 1/2 pounds beef brisket – cut into 1-inch cubes
- 1/2 pounds boneless beef short ribs – cut into 1-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoons black pepper – freshly ground
- 1 tablespoons vegetable oil
Instructions
1. Cut the chuck, brisket, and short ribs into 1-inch cubes, trimming any tough silverskin. Spread on a sheet pan and freeze until firm at the edges but not solid, 20–30 minutes. Chill your grinder parts and a large mixing bowl at the same time.
2. Assemble a meat grinder with a coarse plate (about 3/8 inch). Grind the chilled meats, alternating cuts to distribute them evenly, directly into the chilled bowl. Work quickly to keep everything cold.
3. Gently toss the ground meat once or twice to lightly combine without compressing. Divide into 6 equal portions (about 1/3 pound each). Form loose 3/4-inch-thick patties with a slight shallow dimple in the center. Refrigerate patties 10 minutes to firm up.
4. Heat a cast-iron skillet over medium-high until very hot, 3–4 minutes. Add the vegetable oil and swirl to coat.
5. Season the tops of the patties generously with half the kosher salt and black pepper. Place patties in the skillet seasoned-side down, then season the second side with the remaining salt and pepper.
6. Sear without moving until the bottoms are deeply browned and beads of juices appear at the top edges, 3–4 minutes. Flip and cook to desired doneness, 2–4 minutes more (130–135°F for medium-rare, 140–145°F for medium).
7. Transfer to a plate and rest 3 minutes so juices redistribute. Serve immediately as plain patties or use in your preferred burger build.
Burger blend refers to a purposeful mix of beef cuts designed to balance rich beef flavor with the right fat for juiciness and a tender, cohesive bite. Rather than relying on a single cut, a blend layers profiles: chuck for classic beefiness, brisket for deep, minerally notes, and short rib for buttery richness. The result is a patty that sears beautifully, stays succulent, and delivers a rounded, beef-forward taste without needing fillers or add-ins.
Historically, hamburgers evolved alongside American butcher culture, where trim from different primals was ground together. Over time, shops and restaurants began codifying blends to hit the sweet spot near 20–25% fat, the range that browns well yet remains juicy. As burger craftsmanship spread from diners to steakhouse burger programs, mixing specific cuts—rather than generic “ground beef”—became a signature approach, with blends now seen as a hallmark of a serious burger.