Combo Burgers

These combo burgers take a classic meatloaf trick (the three-meat blend of beef, pork, and veal) and turn it into the grill’s best-kept secret. Ground sirloin contributes lean beef flavor, pork brings fat and richness, and veal adds tenderness and a delicate background note. The result is a burger that’s juicier and more interesting than any single-meat patty.

The three-meat blend is the same one Italian cooks use for the best ragu Bolognese and the same one your grandmother used for meatloaf. Each meat brings something the others lack: the beef’s robust flavor, the pork’s fat content, and the veal’s silky texture. Together they create what classical butchers call “meatloaf mix."

Ground oats (not breadcrumbs) and ice-cold water are the binders that keep these burgers juicy. The oats absorb meat juices that would otherwise drip onto the grill; cold water creates internal moisture pockets that release as the burgers cook. The result is meatballs-juicy burgers that hold their shape on the grill.

Don’t press them too tight. Form patties with a light hand so the binding ingredients can do their work. Over-pressed burgers turn dense and lose the textural advantage of the three-meat blend.

Pro Tips

• Use 80/20 ground sirloin, not lean. Higher-fat content is what makes burgers juicy on the grill.
• Chill the formed patties for 15 minutes before grilling. Cold patties hold together better on hot grates.
• Make a shallow thumbprint in the center of each patty before grilling to prevent doming as they cook.
• Grill on high heat with the lid down for the first 5 minutes to get a proper crust, then lower the heat and finish.

Variations

• Add a half teaspoon of smoked paprika and a pinch of cayenne to the meat mixture for a smoky, slightly spicy version.
• Stuff with cubes of cheddar cheese or blue cheese in the center for a built-in cheese pocket.
• Top with caramelized onions and bacon for full-fat indulgence.