Round is leaner so you’ll need to increase the fat content by adding another cut. We use lean brisket, lower in saturated fat, and then add olive oil, which ensures juiciness and a rich, meaty flavor. This is enough fat that you’ll get good flavor from the meat, and the burger won’t dry out when it’s being cooked. Like Ray said hard to be a burger, fries, and a cold beer. 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. Thanks for subscribing! Finally, grinding your own meat allows you to control exactly what goes into your burger. View Recipe: Simple, Perfect Fresh-Ground Brisket Burgers. One of the ways you can control the texture of your burger is to control the fat content of your ground meat. Adding short ribs to your mix, no matter what you start out with, is one of the things I’ve found helps bump up the beef flavor. 4. That’s when I ask for the short-ribs. Hi, so I have been trying to work with brisket fat on burgers and I find it hard for me to distinct between the tough fat from the soft (easier) fat. Order now. This is the ratio of lean meat to fat. I go for a slightly lower fat content because of that. These cubed pieces of pork belly are smoked and braised into mouth watering meat nuggets. This is because, unlike the lean sirloin or the fatty short ribs, the chuck has that magic 15 to 20 percent fat ratio. He now likes to spend as much of his free time as possible hunched over a grill, reading about grills, or staring forlornly out of a window as the British weather makes it impossible to use his grill.". He wanted 3 to 10. But in fact, it could simply be a matter of the lean-to-fat ratio in the ground meat. The same applies to fatty steaks like a ribeye. … Pork, chicken, turkey, and even more exotic meats like venison are all fair game (if you’ll excuse the pun). When it comes to beef burgers, humble beef chuck comes into its own. This is one of those cases where experimenting to find out what you like is the best option. A 70/30 blend is going to be 70% lean meat and 30% fat. The fat content. 13,789 suggested recipes. That golden ratio of fat to lean meat is going to mean your burgers keep that great beefy taste, but won’t fall apart as soon as you bite into them. In the case of brisket, I will typically cut off the thin end of the flat, since that gets overdone and makes it more difficult to fit the brisket into an 18.5 WSM. I think It went 30/30/40. Find the best BBQ on Yelp: search reviews of 36 Chapel Hill businesses by price, type, or location. If you’ve ever wondered why your homemade burgers or bolognese sauce aren’t nearly as good as the recipe your friend makes or that you’ve enjoyed at your favorite restaurant, you might think it’s the seasoning that’s off or the cooking method. Easily save as a PDF so you can refer back to it whenever you need. Get taste you never knew was possible. You might be tempted to use the best beef sirloin for your burgers, but it tends to be a little too lean, and your burgers will be dry. Let the brisket steam in the packet for another 2 hours. The Old Classic. For this reason alone, I firmly believe you should seek out a good butcher or meat market. View Recipe: Simple, Perfect Fresh-Ground Brisket Burgers. Should you cook brisket fat up or down (and should you inject a brisket) is one of the burning topics in the BBQ world that has been heavily debated.Every brisket recipe around advises that you should leave a fat cap on your meat for its flavor and protection. They have an intense beef flavor and the fat won’t melt out as fast as other types of beef fat. Beef Brisket Burgers Unknown 1 pattie 440.0 calories 0 grams carbs 38.0 grams fat 24.0 grams protein 0 grams fiber 115 mg cholesterol 14 grams saturated fat 100.0 mg sodium 0 grams sugar 0 grams trans fat However, before you walk into the shop, make sure you know a few of the things you should never do at a butcher shop. Slow smoked beef cheeks shredded and served on tacos topped with fresh, zesty salsa. Others swear by a 70% lean to 30% fat ration. 407 calories; fat 23.6g; saturated fat 5.8g; mono fat 11.6g; poly fat 3g; protein 25.3g; carbohydrates 21g; fiber 2g; cholesterol 53mg; iron 2mg; sodium 549mg; calcium 126mg. If you’re planning on making burgers, grinding your own meat is the way to go. We have added a little fat & seasoning to enhance the flavour of the meat & to keep it moist. If you’re truly serious about your quest for the elusive Perfect Burger, then we need to have a frank discussion about beef. medium carrots, canned beef broth, black pepper, medium onion and 13 more. One of the ways you can control the texture of your burger is to control the fat content of  your ground meat. Because of the extra flavor and fat content, many butchers will ground the point into meat for burgers or just use it in brisket sandwiches. Chuck is not only marbled throughout with tasty fat, but a cow has virtual acreage of it in comparison with a filet. Press one portion of shredded Brisket into each burger patty. This is a great burger to start with if you are a novice at cooking. Alternatives: 7-rib roast, blade steak, flatiron steak, round bone roast Fat Content: High. You can combine meats, use a different coarseness of grinds, and simply experiment with your burger mix until you find the perfect recipe for you. Lower than body temperature in fact, which helps account for the melt in the mouth experience. Pound for pound, ground meat is often more expensive than cheaper whole cuts you grind up yourself. Deer are sleek, lean animals. Yes the bacon fat does give it a lil' different flavor, and I love it. In our search, we quickly realized many tricks and tips on forming and cooking beef patties. A lot of people are scared of fat but fat is flavour. Before we get into specific cuts of beef, let’s talk meat-to-fat ratio. If your store has a butcher’s counter, you could always ask them to grind the beef for you. This means we can rule out quite a few different cuts of meat whose fat content is too low. Ever since we started cooking outdoors, man has been on the hunt for the perfect burger. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Easily save as PDF or print for future use. 35 mins. If you don’t have the space to grind your own beef, don’t worry. The fat in Wagyu is so soft it melts at a much lower temperature than traditional beef fat. When pan-frying burgers, you have more control over the heat, and you typically will cook it at temperatures less than on a grill. I always make a 1 lb test batch before doing an entire deer to make sure we are on the mark. It was more like pot roast. Likewise, brisket fat trimmings can replace butter in the recipe for burger meat as well. Also, you want to leave some fat. Make some sliders an experiment with the fat/venison mix till you like it. I’ll be the first to admit there is a lot of conflicting recommendations when it comes to selecting the best beef. Burgers come in many flavors and sizes, and Omaha Steaks Brisket Burgers are some of the best you'll find anywhere. I liked the Chuck and my guest preferred the Brisket (flat). Place burgers on buns. Made from 100% real beef brisket… their bold, inviting flavor is one you'll want to enjoy over and over again. Learn more. These results were flipped on their head, however, when it came to cooking burgers in a pan, where the pan-seared, coarsely ground burgers retained more of their fatty moisture. Trimmings from your Brisket Cheese slices; Chopped Onions; Potato Burger Buns or any buns of your choice; Condiments or Toppings of preference; Instructions: Take your trimmings and try to filter out those pieces that are just purely fat - you want these patties to have a … There are a couple of reasons why freshly ground meat is the best way to go with your burgers. Hamburger cuts should have a decent percentage of fat, since that’s key for locking in moisture while still maintaining beefy flavor. Do not think for one minute you’re going to get a juicy, mouthwatering burger with a 93/7 blend. Add in griddled onions, house processed cheese, jalapenos (for crunch so you don’t need lettuce) and Duke’s mayonnaise sandwiched between a house made benne seed bun and it’s a solid win. The coarsely ground burgers cooked over the grill lost so much of their fat content that they became dry and dense, while a finer grind resulted in the fat emulsifying into the lean meat more thoroughly. As it happens, beef chuck is right at the sweet spot of 80/20—if you see ground chuck, get it. This flat cut carries a generous fat cap on one side of the roast, so you can bring out the tender flavors of this tough cut by braising it slow and low in an oven, slow cooker or even the stovetop. This is the ratio of lean meat to fat. You use cuts like the sirloin or the rib cuts, but you’ll need to add more fat or lean meat to try and achieve that perfect 80/20 mix. You also have greater control over exactly what goes into your ground meat and can avoid the beef “components”, such as the esophagus, diaphragm, or cheek of the animal, that are often a part of store-bought minced beef. This is one of the big ones. Generally, ground meat sold in supermarkets tends to be coarsely ground. See full disclosure. For this, I’ll probably go with an 80/20 blend. Rather than concentrate on the type of meat, we’ll be looking at three factors that can be applied to any kind of meat you might want to use, why you should use freshly ground meat, the fat percentage, and how course your grind should be. Portion hamburger meat into 5 oz portions, form into a ball. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. You can also mix and match meats to make your own signature burger mix. You can unsubscribe at any time. For the burgers. Calorie breakdown: 71% fat, 0% carbs, 29% protein. It’s as timeless as you can get, producing a high fat burger that comes across as succulent instead of greasy. The flavor is much richer than regular beef and is generally served raw seared on the sides, rare or medium rare. Brisket fat for burgers. Some people like higher fat, while others prefer a lean burger. Those burgers look great man! The fat content will prevent your burger from drying out. We have added a little fat & seasoning to enhance the flavour of the meat & to keep it moist. Fat equals flavor, so the extra fat content leads to some incredibly beefy and tasty results. If I’m going to grill the burgers, I like to have a little more fat in the mix. Case-ready overwrap trays are composed of meat that is ground at large packaging facilities and shipped to store, meaning you don’t know how old it is or what beef components it contains. When tailoring your burgers to taste, keep in mind that the 25% to 30% fat percentage applies to burgers being cooked from medium-rare to medium, respectively. One final thought, if in doubt, always go for a mix with a higher fat ratio. Most ground beef — and burgers — come from the chuck, so this trimming is an obvious option. I was wondering if there is any tips to identify the different types of brisket fats better? The mixture of high-quality beef and the extra marbling that Wagyu is famous for means you can make some truly excellent burgers from this meat. Will repeat next time I eat burgers. The service was horrendous. The king of the cookout classics, a fantastic homemade burger can turn a good barbecue into a great one. Porter Road understands that it’s the fat ratio and the quality of the beef that makes a burger genuinely delicious. 1 1/2 pounds ground brisket (cut from the fatty point section—you want about 20 percent fat), well chilled For well done burgers, cook to an internal temperature of 160°F. That might sound like a lot of fat, but a large amount of that fat is going to render out as you cook it, with the result will be a moist, juicy burger. Ask your butcher to grind a little bacon into your burger meat and you will have the best burger on the planet. However, after doing some delicious sounding testing in their burger lab, J. Kenji López and the team of food wizards over at Serious Eats discovered that a coarse grind isn’t ideal for grilled burgers.