OK, hear me out.
Not all ground beef is created equal, and matching the right cut to your cooking style is the secret to an incredible burger night.
Here is how to pair your favorite grind with the perfect toppings and cooking techniques to let the beef truly shine.
Pair Your Blend
When you pick Dry-Aged Beef Patties, you are dealing with concentrated, nutty, and intensely savory flavors. I know you like it, you know you like it.
Keep your other toppings simple, maybe just a slice of mild gruyère, or my favorite, colby jack. Grill these over high heat to let that premium Wisconsin beef really shine.
Or, a classic Smashburger Blend is hard to beat. You know, the rich, high-fat content of a smash blend creates those iconic crispy, lacy edges on a smoking-hot cast-iron skillet or griddle. Slathering tomato jam on top cuts through that intense richness perfectly, giving you a balanced but still super easy diner-style burger.
When you break into a 1lb vacuum-sealed package of Ground Chuck, you have the gold standard for a traditional, juicy backyard burger. Chuck's ideal fat-to-lean ratio creates a classic canvas that loves bold flavors. Shape these into thick patties, toss them on a charcoal grill, and layer the tomato jam over a thick slice of melted sharp cheddar cheese.
This one is my favorite, no other type comes close. Big, thick, beefy ground chuck that's completely traceable to an animal that I cared for... I just can't beat it!
If you prefer a leaner, incredibly beefy profile, reach for our new Ground Sirloin. Sirloin is naturally leaner, it benefits from quick pan-searing in plenty of Wisconsin butter to lock in the juices. It can handle incredibly bold flavor combinations, so try pairing your tomato jam with a crumbly blue cheese or a couple of crispy slabs of thick-cut bacon to create a truly decadent steakhouse experience at home.
Pro Tip for Perfect Patties
When you are working with 1lb vacuum-sealed packages, handle the meat as little as possible when shaping your patties. Over-working the beef compacts the grind, which can lead to a dense, tough burger.
Keep it loose, press a small dimple into the center of each patty to prevent bulging on the grill, and season generously with coarse salt and pepper right before it hits the heat.
No matter which cut you choose, starting with high-quality, pasture-raised beef is the real secret to a better burger night.
Head over to our online farm store to stock up on our Signature Smashburger Blend, premium Dry-Aged Patties, and classic grinds for your next backyard feast!
Tell me how it goes for you!
XOXO,
Louisa
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