Debate: Whole muscle vs. comminuted for burger blends - which actually holds up better?

I keep seeing people grind chuck into burgers and call it a day. But in my shop, I've been testing whole muscle blends for about 6 months now - using brisket point and short rib instead of standard chuck. The fat ratio hits different and the texture stays juicier on the flat top. On the flip side, my buddy swears comminuted (twice ground) is the only way because it binds tighter and doesn't fall apart on a grill. I've had more crumble issues with whole muscle on high heat myself. Anyone else tried both methods and found one consistently better? What's your go-to blend for a Saturday rush?

3 comments

3 Comments

mary_patel5921d ago

But doesn't the fat ratio matter more than just how tight it binds? I've had twice ground chuck turn into a dry hockey puck on a flat top cause it rendered out all at once. You're winning on structure but losing on flavor, aren't you trading one problem for another?

hayden_rivera22d ago

Started laughing when I read "brisket point and short rib" because I tried that exact combo last month and my burger fell apart on the grill before the first flip. The fat rendered out way too fast and left a greasy mess. Twice ground chuck holds together like glue on a hot flat top, no contest for me.

barbara8422d ago

Man that's rough, I feel for you. Had the same thing happen with a brisket blend last summer and it was a total disaster. Watched my perfect patty turn into a puddle of fat on the grate while the meat just fell through. Twice ground chuck is where it's at for sure, holds its shape no matter how hot the grill gets. Learned my lesson the hard way too, fancy blends sound great on paper but don't always work.