<![CDATA[Best Burger Grind]]>What is everyone’s preference for a great burger grind? I’ve heard just chuck, to mixes including brisket, short rib and chuck, etc… Would love to hear your favorites.

]]>https://waltonsdev.nodebb.com/topic/2200/best-burger-grindRSS for NodeThu, 10 Sep 2026 19:48:35 GMTFri, 20 Mar 2020 04:27:03 GMT60<![CDATA[Reply to Best Burger Grind on Sun, 22 Mar 2020 21:08:14 GMT]]>Well, it depends on what you are grinding it for.

]]>https://waltonsdev.nodebb.com/post/14960https://waltonsdev.nodebb.com/post/14960Sun, 22 Mar 2020 21:08:14 GMT<![CDATA[Reply to Best Burger Grind on Sun, 22 Mar 2020 20:36:25 GMT]]>Randyman since this virus nonsense I’ve made quite a bit of my own grind since the store never has what I want these days. Tri-tip whole is usually good price but yes the meat is fairly lean. My husband prefers either 90/10 or 93/7. I mixed about 6 lbs of home ground tri-tip with 3 lbs of store bought 85/15 and it looks great. Myself I prefer 80/20. I also ground about 6 lbs of bottom round last weekend and that was very lean lol. the hubby had to put butter on those burgers lol

]]>https://waltonsdev.nodebb.com/post/14955https://waltonsdev.nodebb.com/post/14955Sun, 22 Mar 2020 20:36:25 GMT<![CDATA[Reply to Best Burger Grind on Sun, 22 Mar 2020 17:19:51 GMT]]>I got some tri-tips on sale for $2.97 lb. and decided to see what it would be like as burger. I trimmed the fat cap off and weighed it out for 85/15 mix. It’s a course burger and a little dry so next time I’ll increase the fat to 80/20 and see how it is. These were select grade beef so I didn’t feel guilty about grinding it up. Might try using pork fat instead of the beef trimmings next time as well.

]]>https://waltonsdev.nodebb.com/post/14952https://waltonsdev.nodebb.com/post/14952Sun, 22 Mar 2020 17:19:51 GMT<![CDATA[Reply to Best Burger Grind on Fri, 20 Mar 2020 19:46:00 GMT]]>Jonathon On a nearly daily basis I eat a sausage patty from the stuffing leavings!

]]>https://waltonsdev.nodebb.com/post/14888https://waltonsdev.nodebb.com/post/14888Fri, 20 Mar 2020 19:46:00 GMT<![CDATA[Reply to Best Burger Grind on Fri, 20 Mar 2020 19:43:01 GMT]]>skibumben When stuffing snack sticks or sausage I always took the left over amount int he bottom of the stuffer and made apatty out of it, I always loved it and started to suspect that i liked Pork more than beef in my burgers. I did some testing and found that my favorite is a 70/30 mix of beef chuck to pork shoulder with some beef bone marrow added in! https://www.youtube.com/watch?v=TDJTDkLqdQg if you want to see it

Pay no attention to the fact that 70/30 plus bone marrow is over 100%…math was never my strong suit.

]]>https://waltonsdev.nodebb.com/post/14887https://waltonsdev.nodebb.com/post/14887Fri, 20 Mar 2020 19:43:01 GMT<![CDATA[Reply to Best Burger Grind on Fri, 20 Mar 2020 14:20:39 GMT]]>skibumben I am a promoter of ground brisket. I trim about 2 lbs of the fat cap off. The flavor is excellent. There is a big vein of hard fat inside the brisket. Do use all of this fat. I have 1/3 lb patty make and this makes a man sized burger. Our local grocer Kroger had Brisket for $2.99 lb. a 16 lb brisket usually yields 30-34 patties. if you want to dress the flavor more yet try 2 TBSP of chopped up bone marrow per 2 lbs of ground brisket.

]]>https://waltonsdev.nodebb.com/post/14871https://waltonsdev.nodebb.com/post/14871Fri, 20 Mar 2020 14:20:39 GMT<![CDATA[Reply to Best Burger Grind on Sun, 06 Dec 2020 02:50:17 GMT]]>Sirloin with chuck, or just chuck 🙂
https://playpianotips.com/best-49-key-midi-controller/

]]>https://waltonsdev.nodebb.com/post/14869https://waltonsdev.nodebb.com/post/14869Sun, 06 Dec 2020 02:50:17 GMT