These homemade hamburgers are the ultimate comfort food, crafted from a rich blend of boneless bottom chuck, sirloin, and meaty short ribs. By grinding the meat twice, you achieve a tender, cohesive texture that holds together beautifully on the grill or skillet. The combination of cuts ensures a juicy interior with a deep, robust beef flavor that processed patties simply cannot match. Seasoned simply with salt and pepper, these burgers let the quality of the meat shine through. They are perfect for backyard barbecues, casual weeknight dinners, or any occasion where you crave a classic, hearty American meal. Serve them on toasted buns with your favorite toppings for a satisfying culinary experience.
Hamburgers
Description
These homemade hamburgers are the ultimate comfort food, crafted from a rich blend of boneless bottom chuck, sirloin, and meaty short ribs. By grinding the meat twice, you achieve a tender, cohesive texture that holds together beautifully on the grill or skillet. The combination of cuts ensures a juicy interior with a deep, robust beef flavor that processed patties simply cannot match. Seasoned simply with salt and pepper, these burgers let the quality of the meat shine through. They are perfect for backyard barbecues, casual weeknight dinners, or any occasion where you crave a classic, hearty American meal. Serve them on toasted buns with your favorite toppings for a satisfying culinary experience.Ingredients
Directions
-
Cut the bottom chuck, sirloin, and short rib meat into long chunks approximately 1 1/2 inches wide.
-
Visually inspect the meat chunks; if the fat content appears to be less than 20 to 25 percent, add strips of beef fat to ensure juiciness.
-
Season the meat chunks generously with salt and pepper.
-
Grind the boneless meats together through a meat grinder using a large grinding blade with 3/8-inch holes.
-
Grind the meat a second time to achieve a finer, more cohesive texture.
-
Loosely shape the ground meat into 12 equal-sized hamburger patties.
-
If cooking indoors, heat a large, heavy skillet over high heat.
-
Add 2 ounces of beef suet to the skillet and allow it to melt completely.
-
Place six burgers into the skillet, ensuring they are not crowded.
-
Cook the burgers for about 4 minutes on the first side, then flip and cook for another 4 minutes for rare, or longer if preferred.
-
Remove the cooked burgers and repeat the process with the remaining six burgers in the same beef suet.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1935.0kcal
- % Daily Value *
- Total Fat 171.0g264%
- Saturated Fat 59.7g299%
- Cholesterol 222.0mg74%
- Sodium 171.0mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 87.0g174%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, keep the meat cold throughout the grinding and shaping process to prevent the fat from smearing.
If you do not have a meat grinder, you can ask your butcher to grind the meat blend for you, requesting a double grind for the best texture.
Beef suet can be substituted with other high-smoke-point fats like beef tallow or clarified butter if unavailable.
Adjust cooking time based on desired doneness: 4 minutes per side for rare, 5-6 minutes per side for medium-rare, and 7-8 minutes per side for medium.
