Grind-Your-Own Ultimate Beef Burger Blend
By Nicole KonstantinakosPublished on June 16, 2020
Time
45 minutes, plus 35 minutes freezing
Yield
Serves 4
Ingredients
1 pound skirt steak, trimmed and cut into ½-inch pieces8 ounces boneless beef short ribs, trimmed and cut into ½-inch pieces8 ounces sirloin steak tips, trimmed and cut into ½-inch pieces½ teaspoon table salt ¼ teaspoon pepper 1 teaspoon vegetable oil, if using skillet1 (13 by 9-inch) disposable aluminum roasting pan, if using charcoal grill4 slices cheese (4 ounces) (optional)4 hamburger buns, toasted if desired
Before You Begin
If you can’t find skirt steak, you can substitute flank steak, though the flavor will be slightly milder. When trimming the meat, remove any pieces of fat thicker than ⅛ inch along with any silverskin. After trimming, you should have about 1¾ pounds of meat. To double this recipe, spread beef over two baking sheets in step 1 and pulse in food processor in eight batches. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Arrange beef in single layer on rimmed baking sheet and freeze until very firm and starting to harden around edges but still pliable, 35 to 45 minutes.
- Working in 4 batches, pulse beef in food processor until finely ground into 1/16‑inch pieces, about 20 pulses, stopping to redistribute meat as needed; return to sheet. Spread ground beef over sheet, discarding any long strands of gristle and large chunks of fat, and gently toss with fork to combine.
- Divide beef mixture into 4 lightly packed balls, then gently flatten into 3/4‑inch-thick patties. Using your fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot. Cover and refrigerate until ready to cook. (Patties can be refrigerated for up to 24 hours or frozen for up to 2 weeks. To freeze, stack patties, separated by parchment paper, wrap in plastic wrap, and place in zipper-lock freezer bag.)
- FOR A SKILLET: Adjust oven rack to middle position and heat oven to 300 degrees. Season patties with salt and pepper. (If patties were previously frozen, thaw at room temperature for 30 minutes before seasoning and increase baking time to 6 to 12 minutes.) Heat oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up; cook until well browned on first side, 2 to 4 minutes. Gently flip patties and cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, top with cheese, if using, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter; let rest for 5 minutes. Serve.FOR A CHARCOAL GRILL: Freeze patties for 30 minutes. (If patties were previously frozen, thaw at room temperature for 30 minutes.) Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place prepared pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Clean and oil cooking grate. Season patties with salt and pepper. Using spatula, place patties on grill, divot side up, directly over coals. Cook until well browned on first side and meat easily releases from grill, 4 to 7 minutes. Gently flip patties, top with cheese, if using, and cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 4 to 7 minutes. Transfer burgers to platter; let rest for 5 minutes. Serve.
for the burger blend
to shape patties
Time
45 minutes, plus 35 minutes freezingYield
Serves 4Ingredients
1 pound skirt steak, trimmed and cut into ½-inch pieces
8 ounces boneless beef short ribs, trimmed and cut into ½-inch pieces
8 ounces sirloin steak tips, trimmed and cut into ½-inch pieces
½ teaspoon table salt
¼ teaspoon pepper
1 teaspoon vegetable oil, if using skillet
1 (13 by 9-inch) disposable aluminum roasting pan, if using charcoal grill
4 slices cheese (4 ounces) (optional)
4 hamburger buns, toasted if desired
Ingredients
1 pound skirt steak, trimmed and cut into ½-inch pieces
8 ounces boneless beef short ribs, trimmed and cut into ½-inch pieces
8 ounces sirloin steak tips, trimmed and cut into ½-inch pieces
½ teaspoon table salt
¼ teaspoon pepper
1 teaspoon vegetable oil, if using skillet
1 (13 by 9-inch) disposable aluminum roasting pan, if using charcoal grill
4 slices cheese (4 ounces) (optional)
4 hamburger buns, toasted if desired
Ingredients
1 pound skirt steak, trimmed and cut into ½-inch pieces
8 ounces boneless beef short ribs, trimmed and cut into ½-inch pieces
8 ounces sirloin steak tips, trimmed and cut into ½-inch pieces
½ teaspoon table salt
¼ teaspoon pepper
1 teaspoon vegetable oil, if using skillet
1 (13 by 9-inch) disposable aluminum roasting pan, if using charcoal grill
4 slices cheese (4 ounces) (optional)
4 hamburger buns, toasted if desired
Why This Recipe Works
For this particular burger, we were willing to buy and grind several cuts of meat to create the ultimate blend. Skirt steak was a must for its deep, earthy flavor; boneless short ribs offered tender texture; and sirloin steak tips provided the bold beef flavor that we love in a burger.
Before You Begin
If you can’t find skirt steak, you can substitute flank steak, though the flavor will be slightly milder. When trimming the meat, remove any pieces of fat thicker than ⅛ inch along with any silverskin. After trimming, you should have about 1¾ pounds of meat. To double this recipe, spread beef over two baking sheets in step 1 and pulse in food processor in eight batches. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Arrange beef in single layer on rimmed baking sheet and freeze until very firm and starting to harden around edges but still pliable, 35 to 45 minutes.
- Working in 4 batches, pulse beef in food processor until finely ground into 1/16‑inch pieces, about 20 pulses, stopping to redistribute meat as needed; return to sheet. Spread ground beef over sheet, discarding any long strands of gristle and large chunks of fat, and gently toss with fork to combine.
- Divide beef mixture into 4 lightly packed balls, then gently flatten into 3/4‑inch-thick patties. Using your fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot. Cover and refrigerate until ready to cook. (Patties can be refrigerated for up to 24 hours or frozen for up to 2 weeks. To freeze, stack patties, separated by parchment paper, wrap in plastic wrap, and place in zipper-lock freezer bag.)
- FOR A SKILLET: Adjust oven rack to middle position and heat oven to 300 degrees. Season patties with salt and pepper. (If patties were previously frozen, thaw at room temperature for 30 minutes before seasoning and increase baking time to 6 to 12 minutes.) Heat oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up; cook until well browned on first side, 2 to 4 minutes. Gently flip patties and cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, top with cheese, if using, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter; let rest for 5 minutes. Serve.FOR A CHARCOAL GRILL: Freeze patties for 30 minutes. (If patties were previously frozen, thaw at room temperature for 30 minutes.) Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place prepared pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Clean and oil cooking grate. Season patties with salt and pepper. Using spatula, place patties on grill, divot side up, directly over coals. Cook until well browned on first side and meat easily releases from grill, 4 to 7 minutes. Gently flip patties, top with cheese, if using, and cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 4 to 7 minutes. Transfer burgers to platter; let rest for 5 minutes. Serve.
for the burger blend
to shape patties
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