Burger Brothers Burger Blend

alan shulver


Every diner in America is only as good as its burger. In the case of Burger Brothers (the diner Kellie Scheele and myself owned) this was very true. Our burger was known as the best in the area. I figured any good back yard burgwer chef should have a good burger blend recipe and so I decided to share this. I hope you find this recipe helpful in your future burger experiences. Keep in mind this is just the recipe for the blend. you can do anything you want with this and make any style burger you desire, after all no matter what you like on your burger it is the blend that makes a good burger.

★★★★★ 1 vote


12 oz
boneless beef sirloin, trimmed of gristle, cut into one inch cubes
10 oz
beef brisket, trimmed, cut into one inch cubes
10 oz
boneless beef shortrib, trimmed, cut into one inch cubes


1Place the bowl and the blade of your food processor in the freezer for an hour.
2Place the meat cubes on a cookie sheet keeping space between each piece, place the tray in the freezer for 10 minutes, just til the meat is firm but not frozen.
3In a large bowl combine the chilled meats and toss to mix.
4working in two batches, place the meet cubes in the food processor, and pulse until a medium fine grind is achieved, about 8 to 10 1 second pulses. scrap down the sides of the processor as necessary. use the ground meat immediately or cover the bowl and refrigerate until ready to use. use in your favorite recipe or use one of my burger recipes. (to be posted at a later date)

About this Recipe

Course/Dish: Beef, Burgers