DEPEND ON CHUCK
Every butcher we consulted for this project pointed us to 100 percent ground chuck – specifically from a boneless blade roast. This is because the blade roast tends to be more marbled with delectable intramuscular fat than, say, a shoulder roast would. You’re going to need about 1kg of chuck blade roast to make eight burgers. Order accordingly.
Marbled meat is tastiest...
... and boneless blade roast has great marbling.