Do you love hamburgers? If so, then you might be interested in the idea of making them with cube steak instead of ground beef. Most people are skeptical at first because they think it won’t taste the same. But what if I told you that this is one way to make your burgers healthier and less expensive? In this blog post, we’ll discuss whether or not cube steak can really replace ground beef for hamburgers – and why!
Can You Use Cube Steak for Hamburgers?
Cube steak can be used for hamburgers instead of ground beef. It’s a very flavorful cut of meat, but can be tough if not cooked properly or overcooked. Some people who use it for their burgers opt for premade burger patties, marinate it before cooking, or chop up and grind it to mix their own spices it.
It’s an inexpensive cut of meat that provides an exquisite taste you don’t get from other cuts.
It will need to be cooked at a lower temperature on the grill, otherwise, it will come out tough. This is what makes it so popular for slow cooker recipes such as gravies, soups, and stews.
That said, if you’re considering using it grilling burgers, there are several things you’ll want to know to create the perfect cube steak burgers.
In this article, we’ll be discussing some of the most common questions regarding cube steak such as:
- Why is cube steak so tough
- What is cube steak good for? (what to cook with it)
- How to prepare the perfect cube steak burger
Here’s what I’ve learned from making burgers.
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What Is Cube Steak?
Cube steak is generally cut from the shoulder of the cow. They are usually thicker than other cuts about 2.5 cm (1 inch) thick and full of flavor. It is the largest cut of beef that comes from the shoulder and neck area of the cow.
This is the part of the animal that gets a lot of exercise, making it a perfect cook for slow dish recipes.
How to Prepare The Perfect Cube Steak Burgers?
Most people choose other cuts of beef for burgers as opposed to a cube steak because it’s harder to cook.
That said, it doesn’t mean you can’t make a great hamburger with it. Here are some tips to help you cook your next burgers with it and ensuring they come out tender and juicy with every bite.
Choosing the Perfect Cut
A cut of meat cooks differently, depending on how many muscles it has. The more grains it has the more muscles the cut has, which will make it more challenging to cook a tender burger.
When using it for hamburgers, ask the butcher to give you a cut from the top blade, chuck eye, or as it becomes tender when the gristle is removed. You want a cut with the fewest muscles, easily distinguishable by the lines grain.
Chuck Eye: Also known as the ‘poor man’s ribeye is a cut from the cow’s shoulder or fifth rib. It’s a cut with a lot of marbling throughout, making it a very flavorful piece of meat.
The chuck eye is commonly cooked as a large size roast meal.
Top Blade: Blade steaks is a flavorful chuck that comes from the cow’s shoulder. It is made by cutting directly across the top of the muscle blade, making it a pretty tender cut.
The top blade is similar to the flat iron steak and is commonly used for slow-cooked dishes, such as casseroles, ad stews.
What You’ll Need:
- 1 and 1/4 pound cube steak
- 1 large egg
- Mixing bowl (large enough for the steak)
- 1/2 cup of bread crumbs
- 1/4 tsp black pepper
- 1 tsp seasoning salt (any salt will do)
- 1/2 tablespoon Worcestershire sauce
- 2 and 1/2 tbs your favorite steak sauce (A1)
How to Hamburgers With Cube Steak
Tenderizing the Meat
Many people will tell you the best way to use cube steak for burgers is to grind it and form your own patties. In fact, many recipes will tell you to grind the meat as it allows you to customize the cut and control the fat content.
If you don’t have a meat grinder, don’t worry, use a knife, and slice the meat in fine slices all the way through. Then turn the meat and cut it in the opposite direction all the way through.
Tenderizing the meat not only makes it easier to cook, but it will also make it easier to form the patties.
Once the meat has been tenderized, place it in a mixing bowl.
Seasoning the Cube Steak
Use a small amount of seasoning salt and black pepper to give the steak some flavor. Toss in one egg, bread crumbs, steak sauce, and Worcestershire sauce.
That said, cube steak is flavorful meat, so you don’t want to use too much seasoning. However, mixing in the steak sauce will make the burgers so much more flavorful.
Use your hands to mix the ingredients into the meat. You’ll notice it starts looking like ground beef, and you didn’t even have to grind or mince the steak.
Once everything is mixed together, let it sit for an hour or more. The longer you let it sit before cooking, will result in more flavorful burgers.
I usually put my cube steak mixture in a gallon bag and let it sit in the refrigerator for 4-6 hours before cooking.
Roll Into Patties
Pull the meat out of the refrigerator and grab a handful of meat and roll it in both hands and then patty it out. You can make the patties as big or as small as you want, make sure you allow for some shrinkage during the cooking process.
Pro Tip: The key to using cube steak for hamburger patties is to keep the patties thin. They’ll be easier to cook and won’t have to stay in the heat long, reducing the chances of overcooking them.
Cooking the Patties
Most people cook their cube steak patties in a skillet with oil over the stovetop. However, using a pellet grill makes it easier to control the temperature and ensure the burgers get cooked at a low temperature to keep them nice and tender.
Turn the grill to 350-400 degrees Fahrenheit and make sure it is hot before putting the patties on it. Place the patties directly on the grates and close the lid.
After a few minutes on the grill, you will flip them, making sure you only flip them once.
What Pellets Should I Use?
Hickory pellets are a great choice as they will help compliment the taste of the burgers. That said, any pellets you have in your smoker will work just fine.
We tend to use the Pit Boss competition Blend pellets for most of our meats as they are a blend of maple, hickory, and cherry. They are commonly used for seafood, veggies, beef, chicken, pork, and fruit.
Choosing the right pellets for your grill comes down to the flavors you enjoy. This means you’ll have to experience with different wood pellet flavors until you find your favorite.
How Log Does It Take to Cook Cube Steak Burgers?
On average it will take about 2-3 minutes per side to cook a medium-rare burger over indirect heat. A well-done steak will take about 5 minutes on one side and about 3 minutes on the opposite side.
That said, the cooking time will vary depending on the grill’s temperature, the thickness of the patties, and the outside temperature.
The important thing is not to overcook them, otherwise, you’ll end up with tough steak burgers that are hard to chewy.
How Long Do I Let Them Rest?
Once they are done to your liking or have an internal temperature of 145℉, remove them from the heat. According to the USDA, beef should be cooked to a safe internal temperature of 145°F.
Let the burgers rest for 5-7 minutes over a cooling rack or a plate with tented foil.
After the resting period, you can put the patties on the bun with lettuce, tomatoes, onions, and any of your favorite toppings. These burgers go great with baked potato, sweet potato, or french fries.
Any leftovers you have can be stored in the refrigerator if you’re planning on eating them soon. Otherwise, you’ll need to vacuum pack them and store them in the freezer.
If you do use cube steak for burgers, make sure you’re not putting too many spices on it because you can overpower the flavor. Cube steak is a great budget-friendly cut of beef that will make great-tasting burgers.
Just make sure you cook it slowly, or you’ll end up with a tough and chewy burger you won’t want to eat.
You can use cube steak for a lot of different dishes, from stir fry to sandwiches, you’ll need to cook it at the right temperature in order not dry out your meat! In this article you learned how you can make tasty hamburgers using cube steaks along with some tips on how you can use this versatile cut of meat.