This mix is my favorite. The beef chuck provides the rich, fatty beefy flavor and the brisket adds a heartiness and dense texture. You can try other beef mixes but be sure to look for well-marbled meat and fat.
- Prep Time
- 4 9 ounce burgers ServingsServings
- 2 pounds beef chuck, cut into cubes and chilled
- 1 pound untrimmed brisket, cut into cubes and chilled
1. Grind the meat*. The meat will have a better texture if it is cold. This will keep the meat light and the fat from smearing.
2. Very gently mix the meat together. With light hands form the patties. Do not compress the meat; this will yield a tough burger.
3. Chill the burgers before cooking.
4. Preheat the grill or grill pan to medium-high.
5. Season the beef with kosher or sea salt and freshly cracked pepper.
6. Place the burgers on to the preheated grill and DO NOT TOUCH them for at least 4-5 minutes. Moving the meat around will result in the meat falling apart.
7. Flip the burgers over and grill for another 3-5 minutes for medium. Transfer the burgers to a sheet pan and loosely tent with foil for about 3 minutes.
8. Now, toast the bun. Build your burger and eat!
*You can purchase several types of meat grinders including one that can be attached to your KitchenAid mixer (Click here for Meat Grinders at Amazon - note affiliate code included). In a pinch, I have used my food processor and just pulsed the meat. If you choose this method, be sure to freeze your work bowl and slicing blade. Do not overload the work bowl (rather do this in batches) or the meat and fat will be smeared and will not be fluffy.
Note: Instead of grinding your own meat, ask your local butcher to do it for you the day you are grilling, to ensure quality and freshness.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW