A best burger tucked inside a burger bun, topped with mushrooms, cheese, and caramelized onion.

This best burger is named for very skillful reason. It'south fabricated with a mix of short ribs, brisket, and chuck for an incredibly juicy burger feel that's rich and lovely plenty to serve naked. Though y'all can apparel it with your favorite condiments if you must.

This aptly titled best burger isn't just whatever old hamburger. This is an exquisitely complex burger conceived by the folks at Mission Street Nutrient from ground brusque ribs and brisket and chuck, oh my. It'southward then ever-so-gently shaped, expertly sizzled, and handily assembled. It'south sufficiently satiating to swallow naked if you similar (the burger, non yous). Although if you like, y'all can dress it with your fave condiments, maybe even slapping the patty with a slice of Monterey Jack cheese, smothering it with sliced onions that've been coaxed to caramelized submission, and sandwiching it all with a pillowy yet sturdy toasted bun slathered with bootleg mayo. Or experience free to do your ain affair. Hungry? Us likewise.–Renee Schettler

Best Burger

A best burger tucked inside a burger bun, topped with mushrooms, cheese, and caramelized onion.

There's no reason something should be cooked a certain way just because that's the way it'southward ordinarily done. When I remember back on all those burgers I formed by manus, slapping ground beef thoughtlessly dorsum and forth, back and forth, I weep with shame. Then I brine pork abdomen in those hot, bitter tears.

Anthony Myint and Karen Leibowitz

Prep 50 mins

Chill two d 1 hr

Total 2 d 2 hrs

  • Meat grinder

  • 4 1/2 pounds chuck untrimmed
  • 3 1/2 pounds brisket untrimmed
  • 3 pounds short ribs* untrimmed
  • 4 tablespoons Morton's kosher salt OR 5 tablespoons of Diamond kosher table salt
  • Hamburger buns
  • Cheese if desired
  • Pickles homemade or store bought, if desired
  • Condiments of your choice homemade or storebought

  • Using a precipitous knife, remove any "silver peel" and any tough, gristly parts from the chuck, the brisket, and the brusque ribs. Reserve the skin and gristle for making beef stock or toss them in the trash.

  • Then slice off any large chunks of visible fatty from the unlike cuts of meat. But don't go too obsessive—some fat ought to remain on the meat. Reserve the trimmed fat.

  • Cut the chuck, brisket, and brusk ribs into i-inch chunks, keeping the cuts of meat separate. Counterbalance the meat, still keeping the kinds split up. You should finish up with a total of about 7 pounds.

  • Identify the meat on a wire rack set over a rimmed baking sheet, still keeping the three kinds carve up. Table salt the meat, using a ratio of 1/2 cup of salt for seven pounds of meat. (If you have more than vii pounds of meat, apply a little more common salt; if you lot take less than vii pounds, employ a niggling less salt. You need just under a tablespoon of kosher salt per pound of beef.)

  • Refrigerate the meat, uncovered, for 2 days. Encompass and refrigerate the reserved fat.

  • When you're fix to grind the meat, cut 1 1/2 pounds of the reserved fatty into 1/2-inch chunks. (If you lot have more vii pounds of meat, utilise a fiddling more fat; if you take less than 7 pounds of meat, use a little less fat.)

  • Fix your meat grinder, whether it's the erstwhile-fashioned sort that clamps onto your counter or an attachment for your nutrient processor or stand mixer.

  • Grind the 1 one/2 pounds of cubed fatty with the brisket and the short ribs and permit information technology autumn into a large bowl. Set the basin off to the side.

  • Now fashion a wide landing strip of sorts from plastic wrap on your piece of work surface beneath your grinder, using multiple overlapping layers of plastic wrap.

  • Pass the mixture of ground brisket and short ribs and fat through the grinder again, this fourth dimension adding the chuck. Every bit the ground meat emerges from the grinder, carefully let the columns of ground meat autumn alongside i another on the plastic wrap in a parallel formation.

  • Stack the meat columns to create a single large cavalcade of footing meat that's most 5 inches in bore. Gently wrap the basis meat in plastic wrap, pressing firmly enough so the column holds together but not then firmly that you shrink it also much.

  • Refrigerate the footing meat for at least an hr and upwards to a couple of days. (Or you can freeze the meat for up to 3 months.)

  • When yous're ready to cook the burgers, unwrap the ground meat and, using a abrupt knife, piece it into as many burger patties equally you similar, each 3/4 to 1 inch thick.

  • Melt some of the reserved fat on a griddle or in a big, preferably cast-iron skillet over medium-high heat. At the same time, heat some other large just dry out griddle or skillet over medium rut. Sear each patty, without budging information technology, until a chaff forms, lx to 90 seconds.

  • Using a sparse metal spatula, flip the patties and advisedly sear the other side for 45 to 60 seconds. Move the patties to the ungreased skillet over medium oestrus to finish cooking to the desired doneness and to allow some of the grease to drain. The verbal amount of fourth dimension will depend on how you similar your burger.

  • Movement the burgers to a warm identify for another 2 minutes to residue and drain, such as a wire cooling rack attack a rimmed baking sheet in a low oven.

    Never grill these burgers. The fat and moisture will baste right out. Searing the burgers in a generous amount of fatty creates that all-important wet-sealing chaff that ensures rich, juicy, flavorful burgers.

  • Assemble your burger however you darn well please with pickles and any condiments.

*What are brusk ribs?

In between the shoulders (which becomes chuck) and the ribcage of a cow, at that place are another v ribs that are too short to make a decent steak. They're generally classified equally part of the chuck, which means that they're tougher merely have a lot of rich, beefy flavour. Since they come up from the space between the chuck and the rib, they retain the all-time parts of both—short ribs will have some good marbling like a ribeye but as well the flavour of chuck.

Serving: 1 burger, no condiments Calories: 610 kcal (31%) Carbohydrates: 22 g (7%) Protein: 61 m (122%) Fat: 30 g (46%) Saturated Fat: 12 chiliad (75%) Trans Fat: one g Cholesterol: 186 mg (62%) Sodium: 1487 mg (65%) Potassium: 1027 mg (29%) Fiber: 1 g (4%) Sugar: three g (3%) Vitamin A: 17 IU Vitamin C: 1 mg (ane%) Calcium: 106 mg (11%) Iron: vii mg (39%)

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Originally published  August half dozen, 2012

Recipe © 2011 Anthony Myint and Karen Leibowitz. Photo © 2011 Alanna Unhurt. All rights reserved. All materials used with permission.

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