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Create the Best Burger Blend: Sirloin, Short Rib & Brisket
tiktotxerii
30m
Create the Best Burger Blend: Sirloin, Short Rib & Brisket
Author:
tiktotxerii
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Create the Best Burger Blend: Sirloin, Short Rib & Brisket

Discover how to make the ultimate burger blend using sirloin, short rib, and brisket. This homemade grind creates incredibly juicy and flavorful patties, perfect for grilling or pan-frying. Elevate your burger game with this easy-to-follow recipe for a truly gourmet experience.
#Burger Blend
#Homemade Burgers
#Meat Grind
#Gourmet Burgers
#Easy Recipe
#Home Cooking
#Sirloin
#Short Rib
#Brisket
Premium Beef Cuts for the Blend
Premium Beef Cuts for the Blend

Recipe Information

30m
Prep Time
0m
Cook Time
30m
Total Time
10
Servings
Medium
American
English
Nutrition (per serving)
650
Calories
50g
Protein
0g
Carbs
50g
Fat
Cubed Meat Ready for Grinding
Cubed Meat Ready for Grinding

Ingredients

  • Boneless Sirloin Steak
    (Chilled, cut into 1-inch cubes)

    1 kg

  • Boneless Beef Short Rib
    (Chilled, cut into 1-inch cubes)

    500 g
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  • Beef Brisket Flat
    (Chilled, cut into 1-inch cubes)

    500 g

  • Salt
    (For seasoning patties before cooking)

    To taste

  • Black Pepper
    (For seasoning patties before cooking)

    To taste
Servings: 10
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Freshly Ground Meat Blend
Freshly Ground Meat Blend

Instructions

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  • 1

    Place the sirloin, short rib, and brisket in the freezer for about 30 minutes to chill thoroughly. Then, cut each type of meat into uniform 1-inch (2.5 cm) cubes.
    Step 1 visual
    Preview
    15m
    Step 1 visual
    Preview
    Place the sirloin, short rib, and brisket in the freezer for about 30 minutes to chill thoroughly. Then, cut each type of meat into uniform 1-inch (2.5 cm) cubes.
    15m

    Chilling the meat properly helps prevent smearing in the grinder and ensures a cleaner, more consistent grind.
  • 2

    Using a meat grinder with a coarse grinding plate (typically 6-8mm), grind each type of meat separately into a large, cold bowl. Ensure the grinder parts are also chilled.
    Step 2 visual
    Preview
    5m
    Step 2 visual
    Preview
    Using a meat grinder with a coarse grinding plate (typically 6-8mm), grind each type of meat separately into a large, cold bowl. Ensure the grinder parts are also chilled.
    5m

    Only grind the meat once for optimal texture; multiple grinds can make the burgers too dense.
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  • 3

    Gently combine the ground sirloin, short rib, and brisket in the large bowl. Use your hands to mix just until the meats are evenly distributed, being careful not to overwork the mixture.
    Step 3 visual
    Preview
    2m
    Step 3 visual
    Preview
    Gently combine the ground sirloin, short rib, and brisket in the large bowl. Use your hands to mix just until the meats are evenly distributed, being careful not to overwork the mixture.
    2m

    Overmixing can warm the fat and lead to a tougher, less juicy burger patty.
  • 4

    Divide the blend into desired portion sizes (e.g., 200g per patty) and gently form into patties. Make a small indentation in the center of each patty with your thumb to prevent it from bulging when cooked.
    Step 4 visual
    Preview
    5m
    Step 4 visual
    Preview
    Divide the blend into desired portion sizes (e.g., 200g per patty) and gently form into patties. Make a small indentation in the center of each patty with your thumb to prevent it from bulging when cooked.
    5m

    Store any unused blend tightly wrapped in the refrigerator for up to 2 days or freeze for longer storage. Season patties just before cooking.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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