It is very easy to get over-complicated when making burger patties, so sometimes it is worth getting back to the basics of just using a well-ground fatty meat, some salt, and the grill. Very, very simple, but so tasty! The patties need no more than good beef, good fats, and salt.
What contributes to the perfect patty is great beef, the beef should be the highlight. Sure, you can have crazy toppings, loads of cheese and sauce, but the beef needs to shine through.
This recipe uses pure brisket but you can experiment with other meat combinations. Other options include cuts of chuck or short rib. All of these cuts have great fat content, a rich beefy flavor, and grind very well. A coarse grind can give a better texture than a finer grade. Another important factor is the fat to meat ratio, for a course blend 70:30 works well.
Basic Burger Patty Recipe
- 2 pounds brisket
- salt to taste
- meat grinder
- Trim the brisket of any gristle or other imperfections, then try and trim the fat to achieve a 70% meat, 30% fat combination.
- Grind the meat on a coarse setting, or to your preference.
- Once ground, disturb the meat as little as possible while making it into the patty shape. Make four patties.
- Place the patties in the fridge to rest for 1 hour before cooking.
- Preheat a griddle, skillet, or similar pan to a medium-low temperature. Preheat a second grill to hot or a single grill with a hot and cold zone.
- Season the patty lightly with salt then slowly cook to almost your preferred doneness.
- To finish, just before serving, sear on a hot grill.