Best Burger Recipe

Health score
10%
Best Burger Recipe
60 min.
60
547kcal

Suggestions


Welcome to the ultimate burger experience! If you're looking to impress your friends and family with a mouthwatering meal, our Best Burger Recipe is just what you need. This recipe is designed to serve a crowd of 60, making it perfect for gatherings, barbecues, or any occasion where delicious food is a must. With a rich blend of brisket, chuck, and short ribs, these burgers are not just any ordinary patties; they are a symphony of flavors and textures that will leave everyone craving more.

Imagine sinking your teeth into a perfectly seared burger, with a crispy crust on the outside and juicy tenderness on the inside. Each bite is a delightful combination of savory beef, enhanced by the option of melty cheese and your favorite condiments. Whether you prefer classic toppings or something more adventurous, these burgers are a blank canvas for your culinary creativity.

What sets this recipe apart is the meticulous preparation that ensures every burger is a masterpiece. From selecting the finest cuts of meat to the careful grinding process, every step is designed to elevate your burger game. So, roll up your sleeves and get ready to create the best burgers your guests have ever tasted. Trust us, once you serve these up, they’ll be the talk of the town!

Ingredients

  • 3.5 pounds brisket 
  • 60 servings cheese 
  • 4.5 pounds beef chuck 
  • 60 servings hawaiian rolls 
  • 0.5 cup kosher salt 
  • pounds beef ribs 
  • 60 servings portugese rolls homemade store bought
  • 60 servings frangelico homemade
  • 60 servings frangelico homemade

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • wire rack
  • plastic wrap
  • stand mixer
  • spatula
  • meat grinder

Directions

  1. Using a sharp knife, remove any silver skin and any tough, gristly parts from the chuck, the brisket, and the short ribs. Reserve the skin and gristle for making beef stock or, if you find them to be offputting, discard them.
  2. Using your knife, slice off any large pieces of visible fat from the three different kinds of meat. Some fat may-and, in fact, ought to-remain. Reserve the trimmed fat.
  3. Cut the chuck, brisket, and short ribs into 1-inch cubes, keeping the three kinds of beef separate. Weigh the beef, still keeping the kinds separate. You should end up with a total of about 7 pounds.
  4. Salt the cuts of beef, using 1/2 cup of salt for 7 pounds of meat. (If you have more than 7 pounds of meat, use a little more salt; if you have less than 7 pounds, use a little less salt. You need just under a tablespoon of kosher salt per pound of beef.)
  5. Place the meat on a wire rack set over a rimmed baking sheet, still keeping the three kinds separate. Refrigerate, uncovered, for 2 days. Cover and refrigerate the reserved fat.
  6. When youre ready to grind the meat, cut 1 1/2 pounds of the reserved fat into 1/2-inch cubes. (If you have more than 7 pounds of meat, use a little more fat; if you have less than 7 pounds of meat, use a little less fat.) Reserve the remaining chunks of fat.
  7. Set up your meat grinder, whether its the old-fashioned sort that clamps onto your counter or an attachment for your fancy schmancy food processor or stand mixer.
  8. Grind the 1 1/2 pounds of cubed fat with the brisket and the short ribs and let it fall into a large bowl. Now fashion a wide landing strip of sorts from plastic wrap on your work surface, using multiple overlapping layers of plastic wrap. Pass the mixture of ground brisket and short ribs and fat through the grinder again, this time adding the chuck to create a textural variation. As the ground meat emerges from the grinder, carefully let the columns of ground meat fall alongside one another on the plastic wrap in a parallel formation. Then stack the meat columns to create a single large column of ground meat thats 5 inches in, uh, girth. Gently wrap the ground meat in plastic wrap, pressing firmly enough so the column holds together but not so firmly that you compress it too much. For ease of slicing, refrigerate the ground meat for at least an hour. (At this point you can wrap the column of meat in several layers of plastic wrap and refrigerate it for a couple of days or freeze it for up to three months.)
  9. When youre ready to cook the best burger, unwrap the column of ground meat and, using a sharp knife, slice it to form as many best burger patties as you like, each 3/4 to 1 inch thick. Melt some of the reserved fat on a griddle or in a large, preferably cast-iron skillet over medium-high heat. At the same time, heat another large but ungreased griddle or skillet over medium heat. Sear each patty, without budging it, for 60 to 90 seconds. A crust should form. Using a thin metal spatula, flip the patties and carefully sear the other side for 45 to 60 seconds.
  10. Transfer the patties to the ungreased skillet over medium heat to finish cooking to the desired doneness and to allow some of the grease to drain. The exact amount of time depends on how you like your burger.
  11. Transfer the burgers to a warm spot for another 2 minutes to rest and drain. (At Mission Street Food they use a wire rack set about an inch or so above the griddle. We think a wire cooling rack set on a rimmed baking sheet in a low oven will also do the trick.)
  12. Assemble your burger however you darn well please.

Nutrition Facts

Calories547kcal
Protein23.48%
Fat35.99%
Carbs40.53%

Properties

Glycemic Index
2.7
Glycemic Load
36.04
Inflammation Score
-4
Nutrition Score
18.67043491291%

Nutrients percent of daily need

Calories:546.5kcal
27.32%
Fat:21.62g
33.27%
Saturated Fat:9.24g
57.75%
Carbohydrates:54.79g
18.26%
Net Carbohydrates:52.95g
19.26%
Sugar:7.56g
8.4%
Cholesterol:79.65mg
26.55%
Sodium:1703.47mg
74.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:31.75g
63.5%
Iron:13.75mg
76.41%
Selenium:33.92µg
48.46%
Vitamin B12:2.54µg
42.28%
Zinc:5.91mg
39.38%
Phosphorus:329.77mg
32.98%
Calcium:289.42mg
28.94%
Vitamin B3:4.89mg
24.46%
Vitamin B2:0.38mg
22.34%
Vitamin B1:0.31mg
20.44%
Vitamin B6:0.35mg
17.69%
Folate:50.59µg
12.65%
Manganese:0.25mg
12.63%
Potassium:335.12mg
9.57%
Magnesium:34.21mg
8.55%
Fiber:1.84g
7.36%
Vitamin A:305.45IU
6.11%
Copper:0.11mg
5.54%
Vitamin B5:0.48mg
4.78%
Vitamin K:3.64µg
3.47%
Vitamin E:0.49mg
3.27%
Vitamin D:0.21µg
1.43%