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Thanks for covering a small fledgling company like Fullsteam. I look forward to more such articles.

okay i did actually try this and it was even more of a hassle than i expected dealing with the ox tail. maybe i'm just a terrible butcher but this blend definitely wasn't worth the time. oh well.

@HerbyN Beef shank might be an interesting cut to try. In my experience, it's less fatty than oxtail, so you'd probably need to add another fat in there somehow. They'd certainly be easier to butcher. I should have thought to try them, but the butcher didn't have any when I went shopping. But, the quest for the perfect burger is a never ending one, so I see another grinding party coming up!

@CharlesAssam That's a big question, and I think it really depends on what you're going for. If it's an all-American, thin, griddled burger, gooey melted American cheese is a must - it adds texture and fat to the mix. If you're going for a thick, grilled, fancy-pants burger, then the sky is the limit. The proper blending of meat is something that I think helps all types of burgers, thin and thick, grilled or griddled. The right cheese, on the other hand, is defined more by the exact situation at hand.

Great Article. One Question, what role does cheese play and What is the best cheese to use on the best burgers? any ideas would be welcome.

What a fun thread! Mine's still in its infancy, and most of it links right back to stuff I like on SE, but here it is: http://neverturndownacupcake.blogspot.com

I write about the DC-Metro area's restaurants and also my almost-daily bentos and recipes @ discojing.com

I just started Twittering (tweeting?) and find it a little redundant since I'm using the same material from my blog and Facebook. But it does reinforce the topics I blog about and reach a different audience. I find more organizations and businesses tweeting now.

Here I chronicle the rolicking ride that is my relationship with food! (And family, with some book reviews thrown in)

http://thesugarfiend.blogspot.com/

Look, all of us want more blog traffic, and there is no way we can read all of our collective blogs, but we should really make an effort to check out at least other 5 SE's blogs if we post our own in this thread --after all, not fair to 'shill' if you don't help others out!

My almost-annually updated blog is http://overservedinmilwaukee.blogspot.com/

what might be the pros and cons of substituting center cut beef shank meat for the oxtail meat? i think the shanks might be easier to handle and separate from the bone and the composition and characteristics of that cut should be relatively similar to the oxtail... thoughts?

Hi, my blog is at http://soupbelly.com and I blog whatever I feel like cooking that day. I have a background in photography so my site focuses on that as well. Please check it out!

So wonderful to have so many fellow writers! I actually have two blogs to share. One is my personal blog: www.thedilettantista.wordpress.com which covers, well, EVERYTHING, cooking, restaurants, movies, etc. I started it this summer when I was living in New York City for an internship, so it is especially heavy on NYC eating.

I am also a contributing writer to Carpe Durham, a food blog that focuses on eating in Durham, North Carolina. The blog was started a few years ago by Duke law students, and I am a newer writer. The blog is a great source if you live in the Triangle area!

http://carpedurham.com/