The Grind
Most important part of any burger is the patty. This is my go to grind. 1lb brisket 1lb chuck 1lb short rib The brisket adds enough fat to keep the burger juicy. The chuck adds a great strip steak flavor and the short ribs add a sweetness to tie it all together. Recipe: Makes (8) 6oz patties First thing you want to do is chill the meat in the freezer for a half an hour. This makes for easier cutting as the meat firms up. Take the meat out of the freezer and cut it all into 1 inch cubes. Once it is cut up, put the meat back in the freezer for another half an hour. Set up your meat grinder. I use a kitchenAid with the meat grinder attachment and coarse blade. Take your meat out of the freezer and turn your KitchenAid on between a speed of 6-8. You want to grind the meat fast so you don't add any extra heat to the meat. We want to keep it as cold as possible. Start putting your meat through the grinder until it is all ground up. Mix it to get a homogenous distribution of fat and meat. Change to the fine blade on your KitchenAid. Put all the ground up meat through the grinder one more time. Once all the meat is ground up a second time you can begin to form the patties. I divide it into (8) 6oz patties and use a burger press to form the patties. If you don't have a burger press just for them by hand. They will be great either way.