rfoodies

Select the Cuts: Choose high-quality pieces of beef brisket and strip roast. The chef recommends a proportion of 50% of each cut for the lean meat part.
Prepare the Fat: Trim the fat in the Tirana Roast, prioritizing the one that is closest to the bone due to its high collagen content.
Cut Meat and Fat: To facilitate the grinding process and protect the machine, cut both meat and fat into uniform medium-sized cubes (approximately 2-3 cm).

This lesson doesn't focus on a hamburger finished with breads and sauces, but on the heart and soul of it: the perfect meat mix. The chef demonstrates that a world-class hamburger is not made with just any ground beef, but with a specific selection and combination of cuts and fat to achieve the ideal balance of flavor, juiciness and texture.

The revealed secret is a precise mix of Tirana Roast for its deep flavor (thanks to its proximity to the bone) and Beef brisket for its texture and juiciness. To this, fat from the rib itself, rich in collagen, is added to meet the golden ratio of 80/20. The process includes double grinding and manual kneading to ensure perfect integration, resulting in meat ready to become the best hamburger.