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The Blue Label Burger Blend Recipe

Name: The Blue Label Burger Blend Recipe
Prep time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes; 5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes; 12 ounces bone-in oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use (about 5 ounces of combined meat and fat)

Here's our mix for the ultimate beefy burger: a blend of sirloin, brisket, and oxtail.

20 min total 10 min prep 4 219 cal

Ingredients

4 serv.

6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
12 ounces bone-in oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use (about 5 ounces of combined meat and fat)

Instructions

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1 Procedure (Meat Grinder): Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
2 Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible.
3 Procedure (Food Processor): Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.
4 Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use. The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef