A great burger starts with the right blend, not just the right toppings. We grind fresh burger meat at Vaughn Family Meat Co. several times a week, mixing cuts for flavor and fat so the patty stays juicy on a hot grill or flat-top.

Fat and Flavor

You want enough fat to keep the burger moist—usually around twenty percent for a backyard cookout. Chuck brings beefy flavor; brisket adds richness; short rib can make it almost buttery. We tweak the ratio depending on the season and what is available from our ranch partners.

Handle the meat gently, season the outside right before cooking, and do not press the patty with your spatula. If you are making burgers for a crowd, we can grind to order or sell you pre-formed patties. Tell us how you are cooking and we will match the blend to your setup.