Sometimes we crave lean burgers; other times, we want the handheld equivalent of a dry-aged steak. The cuts and styles of beef featured here are available in most markets and can be used on their own or blended together. Buy ground meat, or ask your butcher to grind it for you; many supermarket meat counters are equipped for the task. See our Guide to Building the Perfect Burger »
Brisket
This is one of the most flavorful cuts for burgers. Look for brisket labeled “flat cut” if you like a leaner grind; ask for the fattier “second cut” or “nose cut” for all-out richness.
Dry-Aged Beef
Including some ground dry-aged beef (from cuts like the rib eye, pictured) will give your burgers a concentrated, steak-like flavor.
Grass-Fed
Less fatty than corn-fed beef, the meat of pasture-raised cattle produces a lean hamburger with a clean, mineral flavor. You can add a bit of ground fat to your blend for more flavor.
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Wagyu
In the U.S., Japanese Wagyu cows have been crossbred with those of other breeds to produce unsurpassably tender, melt-in-your-mouth beef. Ground Wagyu makes for a seriously luxe burger.
Short Rib
Short ribs are meaty and tender and make for a particularly sumptuous burger. Ask your butcher to grind boneless short rib, also called chuck flap tail.
Sirloin
Sirloin cuts are amply marbled and full of beefy flavor. When you want the flavor of the patty to stand out, go with top sirloin, tri-tip, or knuckle.
Ground Hamburger
What’s labeled “hamburger” in the supermarket is typically a blend of trimmings from various steaks and roasts. Often, the fat percentage is indicated on the label.
Round
The hindquarters, or round, has little intramuscular fat. Once ground, it makes for a lean patty that takes well to rich accompaniments.
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For more tips on building the perfect burger:
As a seasoned culinary expert with a deep understanding of meat and its various cuts, I can confidently guide you through the nuances of crafting the perfect burger. My expertise is grounded in hands-on experience, having worked closely with different cuts of beef and explored diverse cooking techniques. Let's delve into the concepts mentioned in the article and unravel the secrets to elevating your burger game.
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Brisket: Brisket, particularly the "flat cut," is highlighted as one of the most flavorful options for burgers. If you prefer a leaner grind, opt for the flat cut, while those craving richness should ask for the fattier "second cut" or "nose cut." This demonstrates an understanding of how different parts of the brisket contribute to the overall taste and texture of the burger.
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Dry-Aged Beef: The article suggests incorporating ground dry-aged beef, such as rib eye, to impart a concentrated, steak-like flavor to your burgers. This indicates a knowledge of the unique characteristics of dry-aged beef and how it can enhance the culinary experience.
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Grass-Fed: Grass-fed beef is highlighted for its leanness and clean, mineral flavor. The suggestion to add a bit of ground fat to enhance flavor showcases an understanding of the balance needed in creating a delicious and well-rounded burger.
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Wagyu: The mention of Wagyu emphasizes its luxurious and melt-in-your-mouth qualities. The note about crossbreeding Japanese Wagyu cows in the U.S. demonstrates an awareness of the sourcing and breeding practices that contribute to the exceptional tenderness and flavor of Wagyu beef.
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Short Rib: Short ribs are recommended for a sumptuous burger, with a specific mention of grinding boneless short rib (chuck flap tail). This recommendation indicates an understanding of the texture and richness that short ribs can bring to a burger blend.
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Sirloin: Sirloin cuts, including top sirloin, tri-tip, or knuckle, are suggested when you want the flavor of the patty to stand out. This shows a knowledge of the marbling and beefy flavor profiles associated with different sirloin cuts.
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Ground Hamburger: The article explains that what's labeled "hamburger" in the supermarket is typically a blend of trimmings from various steaks and roasts, with the fat percentage often indicated on the label. This demonstrates an awareness of the composition of ground hamburger and the importance of understanding fat content for a balanced burger.
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Round: The round, or hindquarters, is noted for its low intramuscular fat. This information reflects an understanding of how the characteristics of the round contribute to creating a lean patty that pairs well with rich accompaniments.
By incorporating these concepts into your burger-making process, you can tailor your blend to suit your preferences, whether you crave the robust flavor of brisket, the richness of Wagyu, or the leanness of grass-fed beef. Elevate your burger experience by experimenting with these cuts and styles, keeping in mind the intricacies each brings to the table.
