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It's easy for home cooks to find cuts of imported beef with gourmet meat sellers such as Meat the Fish or grocery stores such as Spinneys, which stocks Argentinian beef.Marc Kandakji, owner of Marky's, also keeps the ratio secret but says that most authentic burgers are a mixture of sirloin, a leaner cut of meat from which pricey steak filets come, and chuck.I did not have the foresight to do that, so in the end I was able to make a delicious albeit slightly lean burger, by asking my small butcher shop for 400 grams of brisket, in Arabic "sidr"; 400 grams of sirloin, known basically as "filet"; and 400 grams of chuck, which, after I explained, he translated to mean the same cut as kafta.You can attempt to grind the meat yourself if you have the right equipment, but Kandakji warns of overworking the meat. Burger beef should be ground very coarsely, or else it will make a dense, dry patty. With that said, I would avoid mentioning the word hamburger while buying or grounding your beef. Local butchers make burger patties by putting beef through a machine that finely minces the meat along with liyyeh. I got 10 burgers out of 1.2 kilos of meat.
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