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The Blue Label Burger Blend

Posted by J. Kenji Lopez-Alt, October 2, 2009 at 2:25 PM

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

- makes 1 pound of burger meat -

Follow your favorite burger recipe, substituting this meat blend for the ground beef. For best texture, handle meat as gently and as little as possible after grinding.

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)

Procedure (Meat Grinder)

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

Procedure (Food Processor)

1. 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.

2. 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 ground meat immediately until ready for use. Handle as gently as possible.

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Tags: beef, burgers, sandwiches