We’re here to chat about burgers. This item alone has easily become one of our Wayside Market crowd favorites. They’re juicy, meaty, packed with flavor and most importantly hand packed FRESH.

What makes our burgers slap?

Let’s dive in…

Why Meat Blends Actually Matter

Listen, we’re here to support you in living your best life so I’ll preface by saying if you love brisket-don’t knock what you know. However, here’s the meaty truth: single‑cut burgers (like 100% chuck) are fine—but blending cuts like chuck, skirt steak, and ribeye isn’t just a fancy trend. It’s a legitimate science for flavor, fat, and texture profiling in the perfect burger structure hierarchy.

Chuck is the workhorse: beautifully balanced meat-to-fat ratio (roughly 70–80% lean), crazy flavor, and wallet-friendly. Perfect base material.
Skirt steaks bring juiciness, fatty flavoring, and rich grilling material—. Mix 70% chuck and 30% skirt steak for that lip‑smacking 80/20 blend everyone loves.
Our dry aged rib caps are our secret sauce—high marbling, umami, and a buttery richness that keeps “patty dryness” at bay, even cooked well‑done.

Why We Don’t Love Using Brisket

We don’t particularly love using brisket because not only is it what everyone else is doing, it’s expensive and truly doesn’t give you the best bang for your buck. Whereas our dry aged ribeye is replacing this component for a fantastic marbled (and juicy) profile. The perfect setup for the perfect burger. If you’re opting in for doing this at home use sirloin and chuck. It’s the best bang for your buck also known as “half and half”. Half sirloin and half chuck has been beloved by most home grown butchers forever.

What Restaurants Are Doing vs. Your Butcher

Big names (like Shake Shack, Minetta Tavern) bank on blends for that perfect crust-juicy-bite trifecta. Even Minetta’s Black Label uses dry-aged cuts for bold flavor. The GQ butcher chronicles say you don’t need Wagyu drizzled into your burger. Cheaper cuts with proper fat ratios? That’s the real flavor hack.

Our expert butchers would love to mention that cooking method matters. For outdoor grilling? Up that fat to 80/20 or even 70/30. Indoors? Leaner blends (90/10) help keep smoke—and your smoke alarm—in check.

5 Pro Tips for That “Holy Mother of Meat” Burger

Balance Your Fat Wisely
80/20 lean-to-fat is your gold standard for juicy, crusty burgers. Grill outside? Even 70/30 is legit. Indoors? 90/10 keeps things manageable.
Blend Like a Pro
Chuck brings structure and flavor. Rib cap adds beefy depth and fat. Skirt steak delivers savory richness from the fat and mouthfeel. Mix smart and evenly.
Texture Over Hype
A patty should have a firm bite, not crumble like sad chips. Add sirloin or more chuck if you need structure—don’t skip the fat. If your burgers are falling apart-they’re too fatty. If they’re too sticky-add more fat. Simple.
Don’t Grind the Fancy Stuff
Save Wagyu for steaks. Grinding destroys the marbling that makes it special. If you have leftover trim? Use it and replace your fat with that then you’ll feel like a genius. Your butcher’s been doing that for generations. No 2 blends are truly the same.
Cooking = Ritual, Not Murder
Get that pan screaming hot. Season lightly. Don’t smash the patty—treat it like it’s fragile (just like your last date). Let the crust form, then flip gently. You don’t need a high heat, start with a medium. Better yet, use a grill pan throw it in the broiler for a little then on top of the stove at a medium heat. Flip in 2 minute increments for

With love from behind the block,

~Isabella

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