The blend is made from some mixtures of meats and the recipes can be prepared on the grill or barbecue. Learn now the best tips for preparing your hamburger.
The burger needs a soft, juicy blend that increases the flavor of the sandwich, right? Therefore, an exclusive duckling steak may not bring the desired result. To create the flavor you’re looking for, try mixing more than one type of meat.
Rump and flank steak can be a great combination, but do you know why you need to mix meat cuts? The answer is quite simple: balance the percentages of fat, increase the texture and enhance the final flavor.
Let’s go?
What is the meat blend?
This is what we call the result of a mixture of two or more different types of meat, such as hard coxao and duckling, flank steak and beef brisket, flank steak and chuck, among others.
By mixing the types of cuts, the hamburger has a different flavor with new textures and characteristics, transforming each blend into a unique experience!
What is the ideal blend for a hamburger?
To prepare an ideal blend, it is necessary to respect the individual characteristics of each cut, for example, beef brisket has a lot of fat, so using 20 g of this cut in a blend composed of 50 g of flank steak and 30 g of chuck can be a success.
In addition to this mix, there are other compositions that guarantee an explosion of flavor. Check it out!
Types of hamburger blends
Remember that these are only good suggestions and that you can create other mixtures based on your personal taste, okay?
- Option 1: equal proportions of beef brisket and hard drumstick.
- Option 2 for 100 g of blend: 50 g of chuck, 40 g of flank steak and 10 g of beef brisket.
- Option 3 for 180 g of blend: 100 g of chuck and 80 g of ribs.
- Option 4 for 200 g of blend: 80 g of rump, 80 g of chuck and 40 g of beef brisket.
Just mix the cuts, season the burger with your favorite ingredients and take it to the grill, skillet or grill.
Speaking of barbecue, did you know that the amount of meat changes when the blend is roasted over charcoal? See why.
Blend for hamburger on the grill
So that the result is not a dry, hard or burnt-tasting blend, you need to prepare a burger with more than 180 g of meat or use a piece with a higher amount of fat in the preparation, so your burger will be juicier.
As a basic rule of thumb, always remember that a good barbecue mix needs to contain at least 20% fat. Therefore, try the following composition:
- 144 g of ribs + 36 g of flank steak, seasoned with salt, black pepper and smoked paprika.
The final tip is: do not put the blend directly on the grill to bake, use an iron skillet. Using this technique, the juice of the meat will not be lost, maintaining the succulence and tenderness of the cut, even if the point of preference is well-done.
By the way, do you know how long it takes for the blend to be ready on the grill?
What is the ideal point of the blend on the barbecue?
The preparation time has to do with the ideal point of the meat for each person. Following this information, you can choose to:
- Rare: to get this result, you must grill the meat for 2 to 3 minutes on each side.
- To the point: it needs to be grilled on average 3 min and 30 sec on each side.
- Well-done: leave the steak in the skillet or griddle for more than 4 minutes on each side.
Hamburger blend recipe
You’ll need a bowl to mix the meats, a kitchen scale to weigh the blends and a saucer, those little plates that go with your coffee cups, you know? They can serve as molds for the blend.
Preparation time: 20 minutes
Yield: 7 blends of 180 g each
Ingredients for the hamburger
- 7 buttery hamburger buns
- 2 Italian tomatoes
- 7 lettuce leaves
- 7 slices of mozzarella cheese
- 7 slices of cheddar cheese
- Mayonnaise and barbecue sauce to taste
Ingredients for the blend
- 350 g beef brisket
- 350 g beef neck
- 600 g of yam
- 1 tablespoon olive oil
- Salt, black pepper and smoked paprika to taste
Method of preparation
- In a bowl, place the indicated amount of meat, totaling an average of 1.2 kg of meat so that it is possible to prepare 7 blends of 180 g each.
- Then add spices and mix well. Let the mixture rest for five minutes.
- Start shaping the blends using the saucer, remember to weigh each one so that they are all the same size.
- Take the blends to the fridge and let it rest until preparation time. Separate them with the help of a film or butter paper each of the blends before taking them to the fridge.
- Put the olive oil in a frying pan and let it heat up. Then, over medium heat, place the blend and let it grill for an average of 3 minutes, then turn the burger over and wait another 3 minutes.
- At the last minute, add the cheddar and mozzarella cheese slices, add a few drops of water to the hot skillet and cover. In this way, the cheeses will be melted with the help of steam without burning the blend.
- Assemble your hamburger as follows: bread, mayonnaise and barbecue sauce, lettuce, tomato and the blend with the cheeses.
