the most OT: bespoke burgers

[fuji160s]

so many great ideas, I suppose it's time to visit the butcher shop.

[jdanton]

Chuck is really easy, because it gets you the right fat/lean mix for a burger without thinking about it, and it's relatively cheap. But kudos to the short rib and brisket mentions. Great stuff.

[jamesdak]

I've been known to mix in various things over the years. Like a bit of shredded apple that bumps up the juice factor and softens the texture a tad. Goes great with a bacon burger topped with sharp cheddar.

Shredded Zucchini or shredded potato sometimes also.

I'll mix in some sausage sometimes too but you have to cook carefully.

[eddief]

do you use a food processor? Other than attachment to a stand mixer what's a decent grinder?

[roguedog]

Wow. Colonel.. that looks amazing... Glad you grilled enough us!

[stackie]

Used to have a local chef / butcher who ran a butcher shop/ deli/ kitchen. He would grind his trimmings into ground beef, including dry aged trimmings. Very coarse grind.

I’d loosely firm it into 2 oz balls. Make them smash burger style on griddle on my outdoor gas grill. Little gruyère, coarse salt, and carmelized onions on top after the flip.

Toast ciabatta rolls on the griddle with some of the beef fat. 2 patties per roll.

OMG. So good

One day I asked him what he thought the fat percentage was? 75%%? He smiled a little and said maybe 70% at the highest. 😳

He also made the best fried chicken I’ve ever had. Better than TK addendum in Napa which was my gold standard previously.

Sadly the business floundered and a local chef took over. Nowhere near the previous quality.

Jon