What About the Chuck
The term chuck refers to meat that is sourced from select muscles in the shoulder and neck region of the animal that are typically marbled with fat. Unlike most ground meat, ground chuck comes from this specific muscle group and is not a blend of trimmings left from cutting roasts and steaks.
Other ‘single-source’ ground beef includes ground sirloin, ground brisket or ground prime rib, which will taste more like a steak from that part of the animal.
These premium grinds are on the rise and can often be found in the frozen burger section, with one quarter of Canadians buying them in 2020.
- How to mix the beef mixture
- How to prepare the burgers, sliders or meatballs
- How to cook the sheet pan beef patties
- Read through the recipe and assemble the ingredients
- Wash hands and tie back hair
- Start cook along video and prepare the recipe
Big Batch Burgers or Square Meatballs
- Add all the ingredients into a large mixing bowl. Use your hands (or wooden spoon) to thoroughly mix all the ingredients together. Set aside. Line a 13 x 9-inch rimmed baking sheet pan with aluminum foil.
Burgers or Sliders
- Add all of the meat mixture to the baking sheet. Use your hands to press the meat mixture out so it fills the sheet pan entirely and evenly. You should have one compact piece of meat with no cracks.
- To make burgers, cut the beef with a sharp paring knife into 12 equal squares. To make sliders, cut the meat into 24 equal squares.
- Bake in a 375˚F oven for 15 to 20 minutes. Remove from oven and drain off any liquid that has accumulated on the pan. Break the burgers (or sliders) along the cut edges and serve or cool and store, covered in the fridge for up to 3 days. Or wrap each burger/slider individually in foil and freeze in a sealed container for up to 3 months.
- Add all the meat mixture to the baking sheet and form it into a 9 x 7-inch rectangle about 1-inch thick. Score the meat ½-inch deep into 48 equal squares (8 x 6).
- Bake for 25 minutes or until cooked all the way through. Remove from oven and drain any liquid that has accumulated on the pan. Separate into the square meatballs and serve or cool and store covered in the fridge for up to 3 days. To freeze: divide into meal-portions and store in sealed container in the freezer for up to 3 months.