If you’re serious about burgers, then you know the meat blend is everything. At the heart of every juicy, flavorful burger is a thoughtfully crafted mix of beef cuts—and I’ve found a combo that works for nearly every kind of burger: equal parts sirloin, chuck, and short rib, with 10% beef fat by weight added for the ideal balance of tenderness, beefiness, and richness.

In this post, I’ll break down why this burger blend works so well, the role each cut plays, and my go-to patty-shaping technique that takes your burgers from good to unforgettable.

Why This Burger Blend Works

Sirloin: Texture & Tenderness

Sirloin is leaner than other cuts but brings a satisfying bite and structure to the patty. It ensures that the burger has a tender texture without falling apart, making each mouthful both hearty and enjoyable.

Chuck: Balanced Beef Flavor

Chuck is the classic burger base for a reason—it’s got that beefy, slightly nutty flavor that screams “burger.” It acts as the backbone of this blend, grounding it with a familiar, savory richness that doesn’t overpower.

Short Rib: Richness & Depth

Short rib is where the magic happens. Known for its high fat content and deep, meaty flavor, it brings a silky, unctuous quality to the mix. It pairs perfectly with the leaner sirloin and the balanced chuck, adding succulence and a melt-in-your-mouth quality that makes your burger unforgettable.

Added Beef Fat: The 10% Rule

By adding an extra 10% beef fat by weight you ensure the patties stay moist, flavorful, and perfectly indulgent when seared on a hot grill or skillet. This recipe was written for USDA prime (or AAA Canadian beef). If you are using a lower grade, try supplementing with more beef fat:

12-15 % beef fat for USDA Choice grade (or AA Canadian Beef)
15-20 % beef fat for USDA Select grade (or A Candian Beef)

Grinding Tips for the Perfect Burger Blend

How you grind your meat can make or break the final product. For the best texture, flavor, and bind, follow these key steps when grinding your sirloin, chuck, short rib, and beef fat:

Keep It Cold

To maintain a clean grind and prevent fat smearing:

Chill all components—grinder parts, meat, and fat—before grinding.
Pop the cubed meat and fat into the freezer for about 20 minutes. You want everything firm, not frozen solid.

Cold temps ensure your grind stays clean and your fat stays distinct, which is essential for a juicy, structured burger.

Double Grind for Better Texture

Run your meat and fat through a coarse grinding plate first, then grind it a second time using a medium plate or a finer one, depending on your preference.

Why double grind?

Improved bind: The blend holds together better when forming patties.
Better texture: You get a fine, even distribution of fat and meat, giving the burger that smooth, tender mouthfeel.

Patty Shaping Technique: Emulsify for the Win

Here’s where technique matters as much as the blend. To ensure your patties hold together, cook evenly, and have a smooth, luxurious mouthfeel, I use a hands-on method that makes all the difference:

The Smack Technique

Instead of loosely forming patties or using a press, I smack the beef blend between my hands—a few firm passes is all it takes. This quick action helps emulsify the meat and fat, binding them together just enough to create a solid patty that doesn’t fall apart on the grill.

Why it works:

Better rendering: Fat melts evenly throughout the patty during cooking.
Improved texture: You get a consistent, tender bite with no dry patches.
Stronger structure: The patties hold their shape while staying juicy.