Thursday, November 23

The Ultimate Burger

With the 4th of July right around the corner, I wanted to share my perfect burger recipe.  It is a simple recipe, but takes a little time to make.  Grinding your own meat allows you to get more flavorful cuts.  That way you do not have to add a ton of seasoning to the burger, to make it taste good.  This burger only requires a bit of salt and you are good to go. Add your favorite cheese and you have the ultimate burger.

The Ultimate Burger – (makes 6,  1/3 pound burger)

  • 1 Pound Short Ribs
  • 1 Pound Sirloin
  • 1/2 tbs salt
  • Soft Roll
  • Your Favorite Toppings

After trying out a ton of different cuts, I have found that the combination of short rib and sirloin provides the most bang for the buck.  I purchased the sirloin for 6.99 a pound and the short rib for 5.99 a pound.  A little more expensive than basic hamburger meat, but after you try these burgers you will wonder how you ever used basic ground beef again.

Short Rib and Sirloin

Cut the short rib off the bone and cut the sirloin into strips.  Then grind the meat alternating short rib and sirloin meat.

Grind the meat

You will notice that the meat is brighter than any beef you have previously purchased.  Plus, it will have a little more fat in it that normal.  This is thanks to the short rib.  This will give your burger flavor and keep it moist and juicy.

The Hamburger Meat

Add the salt to the beef and incorporate.

Add the salt

Form the beef into six 1/3rd pound patties.

Perfect Patties

Preheat your grill to medium/high.  To get the most flavor out of your meat, use a charcoal grill.  It will add an extra layer of smokey flavor to your meat.  This is not necessary, but it is a plus.

Cook on the first side

Place the burger directly over the heat and cook for 2-3 minutes on each side for a nice medium burger.

Perfectly Grilled

Up the cooking time to 4-5 minutes on each side for a medium/well burger.

Colby/PepperJack Cheese

In the last minute of cooking the burger, add your favorite cheese.  I found a nice colby-pepperjack.  A mixture I have never seen before, but it tasted great on these burgers.

The Perfect Burger

Serve these burgers with your favorite toppings on a nice soft roll and you will be the hit of the barbecue.  The flavor of the meat in these burgers is so intense, all you need is salt.  I know you want to throw something else in there, but trust me, it is not necessary.

My favorite toppings are lettuce, tomato, mayo.

The Ultimate Burger

Quick tip – cover the bottom bun with mayo to create a grease barrier so that the juices of the burger do not absorb and destroy the bun while you are eating it.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

2 Comments

  1. So only one pass through the grinder? Or do you do one through the coarse die and then one through the medium die?

Advertisment ad adsense adlogger