This best burger is named for very good reason. It’s made with a mix of short ribs, brisket, and chuck for an incredibly juicy burger experience that’s rich and lovely enough to serve naked. Though you can dress it with your favorite condiments if you must.
This aptly titled best burger isn’t just any old hamburger. This is an exquisitely complex burger conceived by the folks at Mission Street Food from ground short ribs and brisket and chuck, oh my. It’s then ever-so-gently shaped, expertly sizzled, and handily assembled. It’s sufficiently satiating to consume naked if you like (the burger, not you). Although if you like, you can dress it with your fave condiments, maybe even slapping the patty with a slice of Monterey Jack cheese, smothering it with sliced onions that’ve been coaxed to caramelized submission, and sandwiching it all with a pillowy yet sturdy toasted bun slathered with homemade mayo. Or feel free to do your own thing. Hungry? Us too.–Renee Schettler Rossi
- Quick Glance
- 50 M
- 1 H
- Makes about 16 burgers
Special Equipment: Meat grinder
IngredientsEmail Grocery List
Recipe Testers Reviews
Another 10! We did a side-by-side taste test. The Best Burger versus a freshly ground chuck burger, no frills. The Best Burger won, hands down. Without a doubt, it is the best burger I have ever eaten. (There was moaning involved.)
I am great friends with my butcher and he willingly ground the meat for me. I came home with 7 pounds of meat, cooked it up for 3 of us, and still have lots in the freezer. (I would halve the recipe in the future.) Disclaimer: My butcher only sells local, grass-fed meat. Aren’t I lucky. :)
Thank you, thank you! I've been searching for the perfect burger recipe for decades! This knocked our socks off...my husband's eyes literally rolled back into his head when he took his first bite. It was juicy, toothsome, and epically delicious!
I halved the recipe and still had 6 rather large burgers; 3 to grill and 3 to freeze. I'd highly recommend serving these beauties on homemade hamburger rolls (you'll conveniently find an excellent recipe here!) with your favorite toppings. Or naked. They're perfect naked, and let's face it, not much is!
I don’t rate many recipes a “10,” but this certainly warrants it. The different cuts of meat and the ability to adjust the fat content to your personal preference makes this recipe worth the effort. This also allows you to keep the grind coarse so your burger isn’t packed too tight, which makes it tough when you cook it.
It's important to follow the cooking instructions. Resist the urge to press your burgers, as this pushes the fat and moisture out and you’ll end up with dry burgers. Letting the burger rest keeps them moist, just as with resting a steak or any other kind of meat.
These are BIG burgers. I quartered this recipe and still had large burgers and way more than the 4 burgers I was expecting. I ended up with almost 3 pounds of meat.
This best burger recipe takes time and an extraordinary amount of meat but it is definitely worth it. This is the burger recipe that you pull out to impress the people you like the most.
I served these on fresh rolls from the bakery and everyone dressed their own from an assortment of toppings. However, the consensus was that these burgers need very little in the way of accompaniment.
I ended up making the entire recipe (my butcher is a saint!!) so that I could try it with 2 different amounts of salt. I followed the directions exactly, not packing the burgers too tightly, and then placed the meat in the fridge for nearly 2 hours. I cooked 8 at a time to a medium-rare on my large cast iron grill before putting them on a wire rack in a low oven while I cooked the remaining 8.
I used Windsor salt, which is our version of Morton's, because I haven't been able to find Diamond kosher salt here yet. I tested with 2 different amounts of salt, as follows—please be aware that these are the numbers adjusted for the full recipe (16 burgers).
For the first version, I used 5.5 tbsp, which weighed 82.5 grams. I preferred this amount. This is about 1/3 cup.
For the second version, I used 7 tbsp, which weighed 105 grams. This is not quite 1/2 cup. I found this version pretty salty but not inedible.
Honestly, I think somewhere in between would be perfection for me. I will probably use 90 grams or so (of Windsor, until I can find Diamond) the next time I make these. And I will make these again!!