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The Burger Lab

The Blue Label Burger Blend

The Blue Label Burger Blend

Note: Read my guide to different cuts of beef for a look into the development of this blend.

The Blue Label Burger Blend

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About This Recipe

Yield:1 pound of burger meat
This recipe appears in: The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Rated:

Ingredients

  • 6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
  • 5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
  • 12 ounces oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use (about 5 ounces of combined meat and fat)

Procedures

  1. 1

    Procedure (Meat Grinder): Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

  2. 2

    Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible.

  3. 3

    Procedure (Food Processor): Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

  4. 4

    Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use.

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