Succulent Burgers: Grind Your Own With 5 Great Cuts

Last Updated on by Anita I. Diamond

Are you the type of cook who likes to make everything from scratch?

If so, a meat grinder is essential for your kitchen. These devices are inexpensive and highly versatile.

Today, we’ll look at the best way to produce fantastic burgers. If you want to know which cuts of meat work best for homemade burgers, you’ve come to the right place.

First things first, though. Why should you bother to use a meat grinder?

Why Use A Meat Grinder?

grinding meat for burgers

Two driving reasons behind most people grinding their own meat are safety and taste.

You retain full control over the ingredients if you choose to grind your own. If you buy pre-ground meat from a butcher, on the other hand, you have no idea of where it came from.

Freshly ground beef undeniably tastes better, too. You can tweak the fattiness and taste according to your preference. There will be no time for it to oxidize, so you’ll enjoy a fresh burger precisely as you like it.

The difference is like comparing fresh herbs to the freeze-dried alternative… There’s no accurate comparison to be made. Homemade burgers win out every single time.


Let’s look now at five different cuts you can use.

Experiment with your burgers and see which cuts most tickle your taste buds.

Cuts of Meat For Burgers

When it comes to meat blends, there’s no right or wrong answer for what works best. It’s very much a matter of personal preference.

The ideal is to shoot for around 25% fat. Enlist the help of your butcher if you are not confident gauging this by eye.


What are some of the best cuts for your burger?

1) Chuck

chuck for burgers

While they are no rules, chuck is generally the basis for burgers.

Chuck has a buttery, melt-in-the-mouth taste and texture. It’s an economical cut from inside the upper shoulder area. Chuck has the perfect balance of meat and fat and a deep, rich flavor.

Many burgers are made entirely from this cut, so you can’t go wrong with chuck.

If you fancy some variety, mix it up with the following options…

2) Sirloin

top sirloin

A mix of 80% chuck to 20% sirloin makes for a mean burger!

The sirloin helps to enhance the “beefiness” of the chuck. Blending it in this way is gaining in popularity.

Sirloin comes from the back portion of the cow. It’s often used for steaks, many quick-cooking recipes, and, in this way, combined with chuck, for delicious burgers.

There are several different types of sirloin, with top sirloin considered superior.

3) Brisket


This cut comes from the lower chest.

Brisket is one of the nine primal cuts.

Grinding brisket helps to break down the connective tissue. There is plenty of this. Brisket muscles on a cow include the pectorals. Due to the absence of a collar bone, these muscles support over half the weight of the animal when it’s standing or moving around.

The high number of fatty acids means that brisket is perfect to pop in your meat grinder if you’ve got burgers on your mind!

4) Round

round for burgers

If you’re looking to enrich the meaty taste of your burgers, get yourself some round steak.

This is found on the rear leg of the animal. Round steak is lean and relatively tough but works well with a chuck to make a hearty burger.

If you live in Brazil or Argentina, look out for rump cover. This is prized for its high fat content so it works wonderfully with burgers if you are lucky enough to find this particular cut.

You’ll often see round steak used to make pies or beef jerky. Why not give it a go in your next burger?

5) Short Rib

short rib

To finish up our 5 suggested cuts, consider opting for short rib to complement your chuck steak.

This cut is taken from a shortened portion of the rib bone where meat lies over the top.

Short rib will add a real richness to your burgers. This is due to the marbling and helps with the fat content needed for mouth-watering burgers.

Tip: If you want to boost the fat content further, ask your butcher to throw in some beef trimmings when you are picking up your supplies.

Now that you have a nice range of cuts to choose from – and remember, combine each of these with chuck for prime burgers – you need to know how to make them.

We’ll look now at some very straightforward instructions and you can be enjoying a homemade burger in less than the time it takes you to head to McDonald’s.

How To Make Your Burgers


The great news is that making your own burgers could not be much easier.

Just follow these simple tips and enjoy the glorious feeling of a home-cooked burger in double-quick time.

  1. Before grinding, pop your chunks of meat in the freezer. Partially frozen meat works better in a grinder. This is because grinding up meat kicks off heat. This heat melts fat and you want plenty of fat for a succulent beef burger
  2. Grind your beef
  3. Make up some loose patties ensuring that you minimize how much you work the meat to prevent toughness. Allow plenty of separation, too
  4. Cook on a medium-high griddle until cooked through to medium
  5. Season with sea salt and freshly ground black pepper
  6. If you want toppings, think about homemade mayo, cheese, goat’s cheese or avocado. Use your imagination


Buying a meat grinder is a wise investment.

Take back control over what you put into your body and enjoy a tastier burger tailored to your desire.


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