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The blend is made from a few different meats and the recipes can be prepared on the grill or barbecue. Learn the best tips for preparing your burger now.
A burger requires a soft, juicy mixture that adds flavor to the sandwich, isn’t it? That’s why a sole flank steak might not yield the desired outcome. To achieve the flavor you want, experiment with combining more than one kind of meat.
Sirloin and flank steak make a good pair, but why do you have to blend the cuts of meat? The reason is actually simple: to balance the fat ratio, add texture and enhance the end flavor.
Let’s go?
What is meat blend?
This is what we refer to as the product of a combination of two or more distinct types of meat, e.g., topside and flank, flank and brisket, flank and chuck, and so on.
By combining the types of cuts, the burger begins to possess a different taste with new textures and properties, turning each mix into something new!
Check out the best options for this mix below.
Best meats for burger blend
Flank steak and rump steak are at the top of the list of best cuts of meat for hamburgers.
The rump, beef brisket and ribs finish our list of best options, however, you need to be careful with these cuts in particular, as the fat percentage in these cuts is very high.
In fact, beef ribs and brisket are the fattiest types of meat on this list, which can give your blend a sickening flavor if not mixed with another cut with a low fat percentage.
So, keep in mind that beef brisket and ribs should not be combined since they are full of fat, just like flank steak and filet mignon are not a good combination, since both are lean cuts, which makes the mix look dry.
So, what is the best mix to make that delicious, soft burger that just melts in your mouth?
What is the best Blend for a burger?
To make the perfect mix, it is essential to honor each cut’s personal nature. Take beef brisket, for instance. It is full of fat, so taking 20 g of this cut to mix into a composition containing 50 g of flank steak and 30 g of topside can work wonders. Aside from this combination, there are others that ensure a flavor bomb. Take a look!
Types of burger blends
Remember that these are just good suggestions and that you can create other mixes based on your personal taste, ok?
- Option 1: equal proportions of beef brisket and rump.
- Option 2 for 100 g of blend: 50 g of chuck, 40 g of flank steak and 10 g of beef brisket.
- Option 3 for 180 g of blend: 100 g of chuck and 80 g of ribs.
- Option 4 for 200 g of blend: 80 g of rump, 80 g of chuck and 40 g of beef brisket.
Just mix the cuts, season the burger with your favorite ingredients and take it to the grill, frying pan or barbecue.
Speaking of barbecue, did you know that the amount of meat changes when the blend is grilled over charcoal? See why.
Blend for grilled burgers
To avoid a dry, tough or burnt-tasting blend, you need to prepare a burger with more than 180 g of meat or use a cut with a higher amount of fat in the preparation, so your burger will be juicier.
As a basic rule, always remember that a good barbecue mix needs to contain at least 20% fat. Therefore, try the following composition:
- 144 g of ribs + 36 g of flank steak, seasoned with salt, black pepper and smoked paprika.
The final tip is: do not place the mixture directly on the grill to roast, use an iron frying pan. Using this technique, the meat juices will not be lost, maintaining the juiciness and tenderness of the cut, even if the preferred point is well-done.
By the way, do you know how long it takes for the blend to be ready on the grill?
What is the ideal point for the blend on the barbecue?
The cooking time depends on the ideal cooking time of the meat for each person. Based on this information, you can choose:
- Rare: to achieve this result, you must grill the meat for 2 to 3 minutes on each side.
- Medium rare: needs to be grilled for an average of 3 min and 30 sec on each side.
- Well done: leave the steak in the frying pan or griddle for more than 4 minutes on each side.
Now that you’re up to speed, it’s time for the bonus: a juicy and incredible homemade burger recipe .
Burger Blend Recipe
You will need a bowl to mix the meats, a kitchen scale to weigh the blends and a saucer, those little plates that come with coffee cups, you know? They can be used as molds for the blend.
Preparation time: 20 minutes
Yield: 7 blends of 180 g each
Ingredients for the burger
- 7 buttery hamburger buns
- 2 Italian tomatoes
- 7 lettuce leaves
- 7 slices of mozzarella cheese
- 7 slices of cheddar cheese
- Mayonnaise and barbecue sauce to taste
Ingredients for the blend
- 350 g beef brisket
- 350 g beef neck
- 600 g of beef
- 1 tablespoon olive oil
- Salt, black pepper and smoked paprika to taste
Preparation method
- In a bowl, place the indicated amount of meat, totaling an average of 1.2 kg of meat so that it is possible to prepare 7 blends of 180 g each.
- Then add the seasonings and mix well. Let the mixture rest for five minutes.
- Start shaping the blends with the help of the saucer, remember to weigh each one so that they are all the same size.
- Place the blends in the refrigerator and let them rest until ready to prepare. Separate each blend with plastic wrap or butter before placing them in the refrigerator.
- Place the olive oil in a frying pan and let it heat up. Then, over medium heat, add the blend and let it grill for an average of 3 minutes, then turn the burger over and wait another 3 minutes.
- At the last minute, add the slices of cheddar and mozzarella cheese, add a few drops of water to the hot pan and cover. This way, the cheeses will melt with the help of the steam without burning the mixture.
- Assemble your burger as follows: bun, mayonnaise and barbecue sauce, lettuce, tomato and the cheese blend.
