Alternative meats and blends for flavorful burgers
While ground beef is classic, mixing or swapping proteins can add new flavors and textures. Popular choices include:
- Beef blends: Chuck mixed with brisket or short rib balances seasoning-friendly fat and rich flavor. A 70/30 or 80/20 mix gives depth.
- Pork: Ground pork creates a juicy, slightly sweet burger; pair with herbs and sharper condiments.
- Lamb: Ground lamb offers a bold, gamey profile that pairs well with Mediterranean spices and tangy toppings.
- Turkey or chicken: Leaner options; use added fat (olive oil) or binders to prevent dryness and season robustly.
- Bison: Lower in fat than beef; cook gently and consider adding a bit of pork fat or butter for moisture.
Mixed protein blends
- Beef + pork: Common for juicy, flavorful patties; pork adds fat and sweetness.
- Beef + lamb: Rich and savory; great for gourmet burgers with robust toppings.
- Turkey + pork: Adds moisture to lean turkey without overpowering.
Cooking considerations
- Lean meats cook faster and can dry out; lower heat slightly and watch timing.
- Season assertively: Non-beef proteins benefit from herbs, garlic, onion, and umami boosters like soy or Worcestershire sauce.
- Food safety: Cook poultry to 165°F (74°C). For ground meats of mixed types, follow the highest suggested safe internal temp.
Experiment with blends to find your favorite balance of flavor, juiciness, and texture. Combining cuts or proteins often yields superior burgers compared with single, very lean grinds.