Photo: Kowalski’s Markets
Ground beef is one of the most popular and versatile items in Kowalski’s Markets’ meat department. But “ground beef” is a common term often used to speak about a group of similar products that have some key differences: ground chuck, ground round and ground sirloin.
Ground Chuck is a flavorful, juicy choice made from chuck roast, which is why it is beloved for hamburgers. Burgers made with beef that’s 85 percent lean or more will hold together better than fattier blends. Tip: USDA Choice or Certified Akaushi 85 percent lean ground chuck are excellent choices. Try them in Killer Burgers. (Find the recipe at lakeminnetonkamag.com.)
Ground Round is made from top round and is slightly less flavorful than sirloin. It’s close in leanness to sirloin, meaning it holds together nicely, and because it’s more tender than sirloin, it’s great for meatballs or meatloaf or for heavily seasoned dishes like tacos and chili. Tip: I recommend USDA Choice 93 percent lean ground round for its balance of beefy taste and lower fat content.
Ground Sirloin is named for the cut it’s made from—top sirloin, which is the leanest type of ground beef. Typically, this product has a lean point above 92, giving it a pronounced beefy flavor without a greasy mouthfeel. It shines when it’s browned quickly over high heat and crumbled, especially in saucy dishes. Tip: Kowalski’s Certified Akaushi 92 percent lean ground sirloin is the healthiest choice in this category.
Ground Beef may contain cuts other than sirloin, chuck or round. Typically (but not always), it’s the least lean of the four options described. Use the lean point on the label as a guide in determining ground beef’s best use. For example, you may prefer to drain some rendered fat before using USDA Choice 78 percent lean ground beef in casseroles like Tater Tot Hotdish.
Tasty Tip: Best Beef for Burgers: Ground chuck is a flavorful, juicy choice made from chuck roast, which is why it is beloved for hamburgers. Burgers made with beef that’s 85 percent lean or more will hold together better than fattier blends. Ground round is tender with a nice balance of beefy flavor and lower fat content. It’s a good choice for heavily seasoned dishes like tacos, meatballs and chili. Lean ground sirloin shines when it’s browned quickly over high heat and crumbled, especially in saucy dishes like Spaghetti Bolognese and Sloppy Joes.
Killer Burgers
Makes 4
- 1⅓ lbs. Kowalski’s Certified Akaushi 85 percent lean ground chuck
- kosher salt, to taste
- black peppercorns, freshly ground, to taste
- 4 slices American cheese
- 4 pretzel burger buns, split and toasted
- toppings, to taste: shredded lettuce, sliced pickles, thinly sliced raw red onion and Killer Burger Sauce
Preheat the grill to medium-high heat; clean grill grates. Using clean hands, form beef into 4 patties; season with salt and pepper. Grill burgers over direct heat, lid down, for 4–5 minutes on first side. Flip burgers; top each with 1 slice of cheese. Close lid; melt cheese while burgers finish cooking on second side (4–5 minutes). Remove from heat; tent loosely with foil, and let rest for 3–5 minutes. Serve burgers on toasted buns with toppings to taste.
Killer Burger Sauce
Makes about ⅔ cup
- ⅓ cup mayonnaise
- 2 Tbsp. ketchup
- 2 Tbsp. dill pickle relish
- 1 Tbsp. horseradish pub mustard
- 1 clove garlic, very finely minced
- ½ tsp. soy sauce or tamari
- ½ tsp. pure honey
In a medium mixing bowl, whisk together ingredients until combined. Use immediately or store, covered, in the refrigerator for up to 2 days.
Rachael Perron is the culinary and branding director for Kowalski’s Markets. Taste more at kowalskis.com.
