Meat Blends for Burgers

Few foods are as versatile and practical as the burger. The “bread, meat, and toppings” formula allows endless combinations, to the customer’s taste. For this reason, that fast food burger you eat in a hurry and without commitment has gained more sophisticated versions with restaurants dedicated to it.

It may be that longtime fans no longer feel the same pleasure in the taste of the good old cheeseburger. On the other hand, the price of a snack in some burger joints is steep – it may whet appetites, but it discourages wallets. One solution is to invent and make your own burger at home, artisan-style. You save money and still have control to prepare it in a healthy way.

The most important thing is to know how to choose the star: the meat. It is essential that it be fresh – if you are not sure of the source and quality of the food, it is better to opt for vacuum-packed meats. These are not exposed to air, which greatly reduces the risk of contamination and improves preservation quality.

Personality in the recipe

If in the past burgers were prepared with only one type of meat, usually round or topside, today this gastronomic field has evolved in such a way that there is no shortage of creative blending options to innovate. The recommendation is to choose at least two types of cuts, one of them from the forequarter, generally tastier and tougher meats (but since it will be ground, that’s no problem!), such as chuck, brisket, and neck. Other parts can be used to give the characteristic flavor of certain cuts, such as flank steak, ribs, or even pork.

In addition, for your burger to be juicy and tender, the blend must contain a certain amount of fat (approximately 20% of the total meat weight).

Below, we list some blend suggestions so you can indulge yourself without leaving home.

Option 1: Ground Flank + Pork Shoulder + Ground Bacon

To make a more traditional burger with a little twist, you need:

550g ground flank steak
550g ground pork shoulder
200g ground bacon

Yield: Approximately 7 burgers of 185g each.

Option 2: Chuck + Beef Brisket + Flank + Brisket Fat

One of the most delicious blends, these cut options are versatile and pair with practically all ingredients. You need:

350g chuck
350g brisket
350g flank
250g brisket fat

Yield: Approximately 7 burgers of 185g each.

Option 3: Beef Brisket + Silverside + Brisket Fat

Another delicious alternative is to prepare your burger with:

525g brisket
525g silverside
250g brisket fat

Yield: Approximately 7 burgers of 185g each.

• Attention: avoid choosing cuts with sinew.

How to make:

Take the ground cuts and mix well with a paste of onion, garlic, pepper, and a pinch of salt blended in a blender. If you want to use only salt, season on the griddle.

Shape the meat into a ball. It needs to be well compacted, pressing, tossing from hand to hand, or against the table, so it doesn’t fall apart later.

Place the meatball into a burger press (you can make the traditional shape by hand, but it requires some skill). The press has the advantage of leaving the burger more uniform.

Place the burger on the griddle and season with a pinch of salt.

Press the burger on the preheated griddle and observe the amount of juice that comes out of the meat. As doneness progresses, that amount decreases. Use the liquid as a reference to hit the doneness you want. When the burger is rare, a lot of water comes out. When it’s well done, no liquid comes out. For “medium,” the ideal is that, besides the slightly toasted outside (as you prefer), a small amount of juice is still coming out.

Other suggestions of cuts and seasonings for burgers

Ribs: Ground ribs seasoned with onion soup mix.

Pork Shoulder: Ground pork shoulder seasoned with salt and curry (to taste).

Rump Cap: Ground rump cap seasoned with Himalayan salt (to taste).

Support: João Cláudio Lopes, from Pistache (company that works with the production of burgers, sweets, açaí, and savory snacks).