|Most cookbooks advise using ground chuck for burgers, but many top chefs use brisket. It has a better proportion of fat and better flavored-meat. It’s a tough cut, so have it ground twice. When shaping patties, do it lightly—squeezing them into a solid mound makes them tougher and less juicy. Click here to read more burger tips from THE NIBBLE.||
Make your burgers better by starting with
the right beef.
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