While traditional American burgers are made with chuck, chefs recognize that blending cuts enables cooks to layer different flavor profiles, customizing the perfect burger.

New York City institution Pat LaFrieda Meat Purveyors creates over 100 burger blends. LaFrieda’s original blend combines chuck, brisket, and short rib.

Chuck has a rich, beefy flavor and is usually the primary cut in burger blends. Its leanness is balanced with cheaper, fattier cuts to add moisture to the blend.

Brisket has intermuscular fat, which is slowly rendered, keeping the burger juicy. Short rib has a beefy, grassy flavor with a taste and texture akin to tender ribeye steaks.

This blend is the perfect blank canvas for any burger toppings. Sea salt and freshly cracked black pepper are all that's needed to season the patties before grilling.

Burger blends are not limited to raw ground beef. Combining a lean cut with fattier cured meat like pastrami or bacon adds depth and guarantees a flavorful burger.

Referred to as the Fat Kid Blend at The Meat Hook in New York, head butcher Tom Mylan combines 70% lean ground beef with 30% bacon trimmings to keep the

burgers juicy.

Expensive dry-aged blends have the greatest concentration of meatiness. Quality marbled cuts like tenderloin, sirloin, and rib roast intensify the beef's flavor and tenderness.