Burger Brothers Burger Blend
By
alan shulver
@ozshulver
5
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 backyard burger 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.
Blue Ribbon Recipe
If you like to grind your own meat, then definitely try this blend. If you haven't before, it's so easy. The texture is unlike meat you find at the store. It's drier and not as greasy. Before grinding, you want to make sure the meat is cold, but not frozen. It will make grinding easier and create a finer grind. We turned the meat into a cheeseburger and it was delicious! 
Ingredients
-
12 ozboneless beef sirloin, trimmed of gristle, cut into one inch cubes
-
10 ozbeef brisket, trimmed, cut into one inch cubes
-
10 ozboneless beef short rib, trimmed, cut into one inch cubes
How to Make Burger Brothers Burger Blend
- Place the bowl and the blade of your food processor in the freezer for an hour.
- Place 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.
- In a large bowl combine the chilled meats and toss to mix.
- Working in two batches, place the meat cubes in the food processor and pulse until a medium fine grind is achieved, about 8 to 10 1 second pulses. Scrape 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.
