A juicy Portabella Swiss Burger. Photo
The best burger meat is a blend of cuts.
Today’s tip comes from Chef Michael Ollier of the Certified Angus Beef brand—a specialist chef who focuses every day on the best way to prepare beef recipes.
Great taste begins with the blend, advises Chef Ollier. Most fine chefs have developed their own custom beef grind for a signature burger.
This summer, create your own signature burger. You don’t need secret ingredients, just a great custom blend.
Start by asking your butcher for a custom ground beef mix of half brisket, half chuck.
Then, try other blends, using tender short ribs and beefy top sirloin. By the end of the summer, you’ll have your signature blend down pat.
And of course, it’s not just the cut but the quality of the meat. If you have a spending limit, serve smaller portions of beef (the recommended four ounces instead of double that), and pile on the lettuce, tomato, sweet onions, pickles and other ingredients.
We’ve been enjoying hot-and-sweet pickle mixes lately, from Mezzetta and Sechlers as well as smaller brands.
What’s Certified Angus Beef?
For more information and tasty recipes (including burgers), visit CertifiedAngusBeef.com.
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