Product Profile & Recipe: Ground Chuck
This week we’re looking at a product that will make an amazing burger: ground chuck from Reid’s Artisanal Butchery.
Most burger enthusiasts will agree that while extra lean ground beef is a wonderful, versatile protein, if you want the ultimate burger, you need some fat in there for flavour and juiciness. Ground chuck, which is cut and ground from the shoulder and neck areas, has more marbling and in the quest for a perfect burger, is your best bet for the perfect balance of fat to yield amazing flavour.
At Reid’s, the beef is fresh cut, ground, and then frozen rapidly to maintain freshness for when you’re ready to create the perfect burger. Here are two ways with ground chuck – we hope to inspire you to delicious results!
Classic Patties made with ground chuck (serves 4 – 1/4 pound patties)
1 package ground chuck (approx. 1 lb)
1/4 cup bread or panko crumbs
Up to 1 tsp Onion powder (to your taste; omit if desired)
Up to 1 tsp Garlic powder (to your taste; omit if desired)
Salt & Pepper to taste
Thaw the chuck in your refrigerator. Take out a large mixing bowl and scramble the egg in the bottom. Put in the chuck; sprinkle the crumbs and desired spices over top, and get in there! (Yup, use your hands. But be gentle! Too much squeezing takes away from tender beef.) For an extra kick of flavour, you can add your favourite burger mix-ins, like diced onion, minced garlic, chunks of cheese, whatever you like – but these beauties are so great that you don’t need to do anything extra to make them delicious. Divide into four equal amounts, roll and press into patties using your hands or favourite patty-forming device (round cookie cutters work well, as does the rim of a pint glass). Grill and enjoy a juicy, perfect burger.
So, these are all the rage on the Internets these days and people swear they taste quite a bit like the burgers one would get at a “Scottish Place” or other roadside attraction. Make a batch and see if you agree! The basic idea with these is to make sure you squish down the meat with a spatula (starting from a ball of meat, not a patty) and savour beef cooked in a hot frying pan with all the flavourful fat surrounding it. (Word has it that the last patty out of the pan has the most flavour.) For authentic fast-food taste, top with processed cheese or diced raw onions.
This great feature at www.firstwefeast.com breaks down all of the steps to smashed burger bliss.