Theres nothing new about blending different cuts of meat to make a better burger. Still, after everything I’ve read and the fact that I’ve been experimenting with burger blends at least once a week for the past two years, I haven’t seen a good, scientific study of what makes the best burger. This could be because of the fat content, the texture, or the flavor. But what makes one cut better than another? Why mix three cuts instead of two? Would a fourth cut make it even better?
Because liquor companies work so hard to market their products, most whiskey drinkers in this country, including myself, think that single malts are the best way to enjoy the style. But were doing ourselves a disfavor. As impressive and difficult as it is to make whiskey—that careful balancing act to get the perfect mix of high notes and low notes, of sweetness and smokiness—must be just as tasty as distilling the spirit itself, right? And if the whiskey industry has Master blenders to oversee their blends, surely the burger, a food with a similar noble history and devoted following, needs just as much care?
So, I decided to taste a bunch of “single-malt burgers” and carefully write down what makes each one different from the others. I also made a list of all the flavors that are “beefy” in the hopes of finding the best mix. The Blue Label Burger, if you will. I went to the butcher with my boning knife and meat grinder, ready to learn how to make the perfect burger.
Before I chose the beef cuts that would go into the burger, I made a big choice: this was going to be a burger that everyone could enjoy. Fancy-pants burgers exist, but they are contrary to the spirit of the sandwich. In my blend, there would be no dry-aged cuts, no special breed cows, and nothing that would be better for a steakhouse. Burgers, like good charcuterie, are about taking the cheap and ordinary, and converting it into the sublime. So, I set a price limit of $8 a pound for the cuts in my mix. This left me with eight cuts: sirloin, chuck, short rib, skirt steak, hanger steak, flap meat, brisket, and oxtail, which was a surprise.
For many of us biting into a juicy burger is one of life’s great pleasures. And often those tasty burgers start with a simple beef patty mix. But what exactly is beef patty mix and how is it used? In this article, we’ll uncover everything you need to know about this versatile burger ingredient.
What is Beef Patty Mix?
Beef patty mix, sometimes called hamburger mix, is a blend of ground beef and seasoning that is shaped into patties and cooked. It typically contains 80% lean ground beef and 20% fat. Manufacturers mix the ground beef with various seasonings and binders to create a flavorful blend that holds together well during cooking.
The most common seasonings added to beef patty mix include
- Salt
- Pepper
- Onion powder
- Garlic powder
- Spices like chili powder or cumin
Binders help the patty hold its shape and retain moisture. These include:
- Breadcrumbs
- Flour
- Eggs
- Milk powder
The exact blend can vary between manufacturers and recipes. But in general, beef patty mix contains flavorful ground beef and ingredients to create the perfect burger texture.
How is Beef Patty Mix Used?
The primary use for beef patty mix is making hamburger patties. The seasoned ground beef blend has the right fat ratio and binders to form tender juicy patties that hold together on the grill or in the skillet.
Commercial beef patty mix is popular in restaurants and food manufacturing. Pre-mixed patties save kitchens time and effort while providing consistent results. Manufacturers form the patties to precise specifications so each burger tastes the same.
Home cooks can also buy packaged patty mix or make their own blend at home. Then shape it into patties by hand or use a hamburger press for uniformity. Cook the patties on the stovetop, grill them up, or bake them in the oven. You can enjoy the seasoned beef burgers on a bun with classic toppings or incorporate them into dishes like meatloaf or casseroles.
Benefits of Using Beef Patty Mix
There are a few reasons beef patty mix is a smart choice:
Consistency – With pre-mixed seasoning, every patty tastes the same. This helps restaurants deliver a consistent product.
Flavor – Seasonings like onion and garlic give the patties built-in flavor. No need to season each individually.
Texture – Binders help the patties hold together better and stay moist during cooking.
Convenience – Pre-mixed patties save time prepping. Just form, cook, and serve!
Versatility – Beef patties work for burgers, sliders, meatloaf, casseroles, and more.
Tips for Making Beef Patty Mix at Home
Want to mix your own custom beef patty blend? Here are some tips:
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Use 80% lean ground beef for the right fat-to-meat ratio.
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Add binders like egg, breadcrumbs, or milk powder. About 1/4 to 1/2 cup per pound of beef.
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Season with salt, pepper, garlic powder, onion powder, Worcestershire sauce, etc.
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Use a light hand with seasonings at first, then adjust flavors as needed.
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Mix everything gently but thoroughly to distribute ingredients evenly.
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For best results, cover and refrigerate seasoned beef for 30 minutes or more to let flavors meld.
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Form into loosely packed patties that are slightly indented in the center to avoid bulging as they cook.
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Chill patties for at least 15-30 minutes before grilling or pan frying to help them hold their shape.
Handling and Cooking Beef Patty Mix Safely
When working with raw beef patty mix, be sure to follow safe handling and cooking practices:
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Wash hands and prep surfaces before and after handling raw beef. Avoid cross-contamination.
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Keep raw patties refrigerated at 40°F or below until ready to cook.
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Cook burgers to an internal temperature of 160°F, turning once, to eliminate bacteria. Check temperature with a food thermometer.
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Do not re-freeze previously frozen raw patties. Cook frozen patties without thawing first.
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When grilling, use tongs and grill over direct heat. Discard any patties that have touched raw juices.
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Let cooked patties rest for 5 minutes before serving to allow juices to reabsorb.
Following safe practices will protect you from potential foodborne illnesses when enjoying beef patties.
Incredibly Delicious Beef Patty Mix Recipes
From burgers to meatballs, beef patty mix makes for endless possibilities:
Juicy Beef Burgers – Form the mix into thick patties and grill them up with classic burger toppings like lettuce, tomato, onion, pickles, and cheese.
Bunless Beef Sliders – Make mini patties and serve stacked on a lettuce “bun” with sautéed mushrooms and onions for a low carb option.
Tangy Meatballs – Roll beef mix into bite-size meatballs, bake, and toss with your favorite tangy sauce for an appetizer.
Shepherd’s Pie – Line a baking dish with cooked ground beef patties, top with prepared mashed potatoes, and bake until bubbly and golden.
Beef Enchiladas – Stuff soft tortillas with crumbled beef patties and Monterey Jack cheese, roll up, and bake with enchilada sauce.
With the right seasonings and ingredients, you can transform basic beef patties into crave-worthy meals. Get creative with this versatile meat!
So next time you fire up the grill or have a burger craving, consider starting with a flavorful and easy beef patty mix. Mixed up fresh or store-bought, patties made from this handy blend are sure to satisfy.
Hanger Steak ($7/pound)
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“Hangs” between the last rib of the cow and the loin. Other names for this steak are bavette, hanging tenderloin, butcher’s steak, and “hangar” steak, which is wrong because it’s beef, not an airplane. Fat Content: Moderate. Flavor: This butchers cut is loved by chefs for its gaminess and inexpensiveness. It has a distinct, almost cheesy, rancid overtone (in a good way). Its main flaws are that it has a rough, crumbly texture when ground and that it doesn’t taste like much.
Ox-Tail ($4/pound)
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Location: Do I really need to clarify?Fat Content: Ridiculously high. Flavor: Immensely savory, with richness, nuttiness, and gaminess to spare. Thanks to the hard work of flies, this muscle is used all the time during a cow’s life. As a result, it is very tasty. It looks like the cow ate another cow whole, squished it down, and stuffed it all into its own tail. This kind of fat doesn’t just blur the line between delicious and over-indulgent; it skips both of them and goes straight to the obscene. It leaves a coat in your mouth reminiscent of drinking a beef-flavored candle.
*Legally not possible since the mad cow scare.