Your Cart is Empty
A good burger is easy. Agreat burger? That takes some strategy.
The difference between dry disappointment andjuicy burgers often comes down to one thing: theblend. It’s not just about the beef — it’s aboutwhich cuts you use, thefat content, how you handle themeat mixture, and how you cook it. Whether you're tossing togetherhomemade burger patties for a weeknight dinner or prepping for a full-onbackyard barbecue, knowing how to build a better blend changes everything.
Here’s how to createflavorful burgers that stay juicy, hold their shape, and deliver next-level satisfaction.
When it comes tojuicy burgers,fat equals flavor — and moisture. The magic number for most grillers is80/20 (that’s 80% lean meat, 20% fat). This ratio strikes the right balance: rich enough to stay juicy without becoming greasy.
Want to go leaner?85/15 or even90/10 lean ground beef can work, but you’ll need to be extra careful with yourcooking time and temp — these blends dry out fast if overcooked. On the flip side,70/30 is ultra-juicy but can cause flare-ups on the grill and may shrink more than expected.
Bottom line: match your blend to yourcooking method. Leaner blends are better for stovetop or cast iron, while fattier patties thrive withindirect grilling or searing on a flat top.
Not all ground beef is created equal. The besthomemade burgers usespecific beef cuts for flavor, texture, and structure.
Try these custom combos:
Chuck + Brisket: A classic mix. Chuck brings fat and structure; brisket adds a rich, beefy depth.
Short Rib + Sirloin: Short rib is indulgent and juicy; sirloin is lean but flavorful.
Chuck + Ribeye Trimmings: Perfect for aperfect burger with buttery marbling.
Pro tip:If you’re not grinding it yourself, ask your butcher for a custom blend. Many will grind the combo you want — no extra tools required.
You can absolutely make delicioushomemade burger patties with pre-ground beef — just shop smart.
Store-bought tips:
Go fresh, not frozen. Avoid dense, compressed tubes.
Chooselean ground beef with visible marbling — and don’t go too lean.
Check for packing dates. Older meat = less moisture.
Custom grind tips:
Use a chilled food processor or meat grinder.
Chill the meat and blade first to get clean cuts.
Store any extra meat in anairtight container in the fridge and use within 1–2 days for best results.
The benefit of grinding your own? Full control. You choose the cuts, the ratio, and the texture of yourmeat mixture — ideal for dialing in that signature burger.
Here’s where many burgers go wrong: overmixing the beef. It makes the texture tough and dense instead of tender and juicy.
Tips for better patties:
Gently toss yourmeat mixture together in a large bowl. No kneading or mashing.
Form loose balls and shape into patties without compressing too tightly.
For most patties, aim for 6 oz each and press gently to a ¾-inch thickness.
Keep it simple. Stick tobasic seasoning — just kosher salt and cracked black pepper — and let your blend do the talking. You can season the outside just before grilling to lock in flavor without tightening the proteins.
Photo by @bkyardeats
Your cooking style should match your burger type.
Smash burgers: Thin, crispy-edged, seared on a flat surface for2–3 minutes per side. Great for fattier blends.
Thick patties: Better for grilling, cooked for4–5 minutes per side depending on heat and thickness. Ideal for chuck-heavy or brisket blends.
Want a better crust? Use cast iron for killergrill marks, or sear your patties directly over high heat before moving to indirect heat to finish.
Don’t forget the thumbprint trick: press a small dimple into the center of each patty to help it cook evenly and avoid puffing.
Even the best blend needs the right finish. That meansdoneness without dryness.
Here’s a quick guide:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Well-done:160°F+
To avoid guesswork, use ameat thermometer. Tools likeThe MeatStick let you track internal temps from your phone — ideal for grilling without hovering. Especially when cooking thicker patties or leaner blends, real-time temp tracking helps you hit your target and pull them at the perfect moment.
Remember: burgers keep cooking after you take them off the grill. For thick patties, let them rest 3–5 minutes before serving.
A great burger isn’t just meat — it’s alsobalance. Pair your patty with a goodhamburger bun, smart toppings, and complementary textures.
Tips for better builds:
Usetoasted hamburger buns to prevent sogginess.
Layer greens or pickles under the patty to keep the bun dry.
Don't overload with toppings that hide the flavor of your blend.
Want to get extra? Add cheese in the last minute of cooking, tent with foil, and let it melt. Or finish your patty with a quick baste ofribs with butter, garlic, and rosemary for steakhouse-level luxury.
The right blend. The right sear. The right temp. That’s how you build theperfect burger. Whether you're cooking upsmash burgers or stacking thick, juicy patties,The MeatStick helps you nail internal temp every time — hands-free and stress-free.
Let your burgers shine this summer. You bring the blend. We’ll help you bring the precision.
A truly great burger starts with the blend — but it ends with smart cooking. By choosing the rightbeef cuts, handling yourmeat mixture with care, and cooking with ameat thermometer, you’ll getflavorful burgers that leave store-bought patties in the dust.
So this summer, skip the shortcuts. Grab some chuck, maybe a little brisket, keep yourprep time simple, and build your own blend. Because once you start makinghomemade burgers that taste like this, there's no going back 🧡
Start with the blend. Using cuts like brisket, short rib, or ribeye trimmings mixed with chuck adds deep, beefy flavor. Don’t overwork the meat, use a goodspice rub orbasic seasoning (like kosher salt and black pepper), and cook to the proper internal temp using ameat thermometer for the juiciest results.
If your meat blend is solid, you don’t need much — but here are a few ways to level up:
Mix in minced garlic or shallotslightly into themeat mixture
Brush patties withribs with butter (butter + herbs) while grilling
Finish with a bold sauce or cheese that compliments yourhomemade burger patties
Just avoid overloading with ingredients inside the patty, which can mess with texture.
Try changing up your grind or adding small twists:
Use a 3-meat blend (like chuck + brisket + short rib)
Add a thin slice of frozen butter in the center of each patty before forming
Use toppings like grilled onions, jalapeños, or smoked cheese
Toast yourhamburger buns and stack thoughtfully — crisp greens, melted cheese, and something tangy (like pickles or mustard) go a long way
And of course, don’t forget to track yourcook time — even fancy toppings can’t save a dry burger.
Comments will be approved before showing up.
The Smart Wireless Meat Thermometer for Every Cook
*WiFi Connection requires WiFi Bridge