I would not recommend a full brisket ground burger. That flavor is quite different than say a chuck, sirloin or short rib.Hi - so at costco chuck is 5.99 or top round 6.99 lb and I grind my own beef for burgers etc
brisket while big at like 11 lbs or so is 3.79 lb
seems to have enough fat - meat to just carve up and grind for burgers and freeze beef?
anyone do that?
link goes to here:George Motz known as the king of burgers https://www.themanual.com/food-and-drink/how-to-make-hamburger/
read this: https://www.seriouseats.com/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beefHi - so at costco chuck is 5.99 or top round 6.99 lb and I grind my own beef for burgers etc
brisket while big at like 11 lbs or so is 3.79 lb
seems to have enough fat - meat to just carve up and grind for burgers and freeze beef?
anyone do that?
Brett - I was reading through the posts and hit on your 50/25/25 ratio, which is exactly my blend and we love it!read this: https://www.seriouseats.com/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef
my personal fave and most liked by guests is 50/25/25 = 50 chuck/25 brisket (flat cut to 75/25 meat to fat ratio)/25 short rib
i once did 100% ribeye burgers. those were excellent, but expensive. amazing flavor when cooked over lump charcoal.
let us know how your experiment goes. always looking for new feedback.
50/25/25 is one of the most popular restaurant blends for a quality burger. expect that retail burger to cost $12-18 depending on what's on that burger. sometimes i'll blend in some extra brisket fat or tallow for a flavor boost. quick sear and then get it to temp and you're having a super burger every time.Brett - I was reading through the posts and hit on your 50/25/25 ratio, which is exactly my blend and we love it!