This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Burger Blends

  • Filter
  • Time
  • Show
Clear All
new posts

    Burger Blends

    Been researching burger blend recipes. Kenji at Serious Eats is always on of my go to’s for things like this.
    Found this excellent article on different cuts, also his suggested blend. I’m definitely gonna try this one, anyone else here tried it?



    Thanks for posting.


      I’ve found lots of recipes using Brisket, short rib and sirloin. This one replaces the short rib with ox tail. Seems like a great idea.


        Couple older topics on custom blends:



        I recently just made a 66% bison / 33% ground beef burger that was ridiculously good. I have had brisket burgers too and I don’t think they are worth it.


          I do brisket and short ribs blend. Then just chuck. The ox tail looks interesting. Thanks for the post.


          • smokin fool
            smokin fool commented
            Editing a comment
            My only experience with ox tail has been through Jamaican cooking and the superlatives given in that article are spot on.
            Rice n beef n peas, beef being ox tail and peas being red kidney beans, is outstanding.
            The ox tail gives it a depth of beefiness you can't find in other beef dishes.

          • RichieB
            RichieB commented
            Editing a comment
            My wife uses it in her Thanksgiving sauce. Pork ribs, sweet sausage, braciole and oxtail.

          I have settled on grinding just chuck-eye steak for burgers. They can be hard to find but fortunately there's a good butcher in town that usually keeps some in stock so I'm able to grab a couple once in a while to keep frozen until SWMBO decides it's time to thaw, grind, and grill (or griddle).


            The oxtail is tasty and unctuous, but a complete PITA to trim of its meat. It's be fun to try but I think a chuck/short rib combo is fine.

            Last year I grabbed various high end ground burger blends, grilled them and as I noted in that thread, it's honestly hard to tell the difference in burger since you add condiments, cheese etc.

            Having compared 70/30 blends with 80/20 and, once, 90/10 (just.. no) I really think the fat percentage has a much larger influence on burger meat than anything else. Probably the best ground beef I've ever had was raised at a small farm near here (https://www.seabreeze.farm/homepage) and between the quality of the meat, the influence of the feed etc and the 70/30 ratio... it was sublime. It's also $18/lb, so...
            Last edited by rickgregory; December 23, 2021, 11:44 AM.


              I generally use Chuck, sometimes add Short Rib or Brisket, when conditions an logistics permit...


                I just use Chuck. It has the right fat to meat ratio for me.


                  Those prices are hilarious right about now. $4/lb for oxtail? $5/lb for short ribs? If only.

                  Oxtail has been $9.99-12.99/lb when I've seen it recently. Crazy prices. And rickgregory is completely right. It's a total PITA to work with if you're trying to take the meat off when raw. I love Jamaican oxtail and I've made Japanese tail soup a few times, but it's just hard to justify at that price..
                  Last edited by gboss; December 23, 2021, 11:52 AM.


                  • rickgregory
                    rickgregory commented
                    Editing a comment
                    Kenji's post was published.... about 2010 I think? So the prices are way out of date.

                  Ok, so I did some more reading in the comments on this recipe. Seems everyone is in agreement, removing the meat from the oxtail is tedious at best, a pain in the butt. Kenji’s solution, just use boneless short rib Instead, LOL. So my first try here will be 1/3 each sirloin, brisket (or chuck) and short rib. I see many recipes using sirloin, didn’t know why, but he found the moisture held together better. In some of my past burger grinds, I did notice they fell apart quite easily.


                    Honestly I almost exclusively use ground Chuck. I grind it myself and I’ll make sure that the ratio is 75/25. The rest of the ground Chuck will end up about 85/15 which I’ll vac seal and freeze in 1 or 2 pound increments for weeknight tacos, weeknight chili, etc.



                    No announcement yet.
                    Rubs Promo


                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker

                    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                    Click here to see our list of Gold Medal Gifts

                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                    Click here for our review of this superb smoker

                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order

                    The Cool Kettle With The Hinged Hood We Always Wanted

                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special

                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker

                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                    Click here to read our detailed review