Save your beef brisket trimmings to make ground brisket. It has tons of flavor and will level up your burger game big time.
For the richest, beefiest burger, you can grind your brisket trimmings. The trim we’re using is from a whole, packer brisket. When trimming, discard any squishy fat and silver skin, but save the cold, hard fat and meat. If not using right away, separate the meat scraps and fat scraps and store in the freezer.
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How to select brisket trimmings
To start, you need to decide your meat-to-fat ratio. Lean ground beef is usually 97% meat to 3% fat. The next ratio level grocery stores often carry is 90/10 or 90% meat to 10% fat.
In my opinion, the best ground beef ratio is 80/20, because it yields the best flavor and juiciest results. You can also go as high as 70/30, for extremely fatty ground beef.
When looking at your brisket trimmings, you’ll have some fat, some pieces cut from the flat end and some pieces cut from the point muscle. When choosing the fat pieces, use the hard fat for amazing flavor.
You’ll only need a little of the fat for your brisket grind. Use the rest to make beef tallow.
Prepare brisket for grinding
Once you decide what you want your fat ratio to be, use pieces of the flat and/or point meat. And if you want more fat, you can use some of the leftover fat your trimmed off the brisket.
Anytime your grind meat, make sure it’s very cold. Dice your pieces into 1-inch cubes and chill for about 30 minutes.
Once your ratios are figured out and your meat has been chilled, it’s time to grind it. Place a bowl under the grinder. Load the cavity in the meat tray with brisket trimmings and turn the mixer on.
I like to start at low to medium speed. If you go too fast, the meat will extrude and splatter all over your kitchen.
As the mixer spins, it will spin the rod within the grinder, which extrudes the meat through the blade. Use the provided meat pusher to assist the meat into the grinder.
As the hopper starts to empty, add more pieces of meat, alternating with cubes of fat for a more even blend.
Brisket Burger Recipe – I Ground Up An Entire Prime Brisket
FAQ
Is beef brisket good for burgers?
How to make ground beef out of brisket?
Is ground brisket better than ground chuck?
Which is better brisket or ground beef?
For shoppers on a tight budget, regular ground beef is the clear winner. It’s more widely available than brisket, which puts it at a lower price point. You can expect to pay more for your ground meat if it consists entirely of brisket. For some, however, the improved flavor is worth the money.
What is the healthier substitute of brisket?
Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.
Is ground brisket good for hamburgers?
The flavor of freshly ground brisket is wonderful. When the whole brisket is ground, the lean-to-fat ratio is roughly 80/20, making it ideal for hamburgers. It also can work out cheaper than buying ground meat! In the United States, the price of a pound of ground beef or ground chuck ranges from $3 to $5 at the local supermarket.
Can brisket be used as a substitute for ground beef?
If you use brisket as a substitute for ground beef in a recipe, be forewarned that it might need to cook for a while longer than what’s recommended. The meat’s fibers are tough and dense, which is why brisket requires the low-and-slow treatment when it’s cooked whole.