Grinding Your Own Meat for Burgers

Eustace · May 16, 2010

I tried it for the first time this evening and was very happy with the results. I used a ratio of 1/2 sirloin, and a 1/4 each of brisket and short rib. I think when making it again I would add a little more short rib for fat content but overall I was pleased.

Pics or it didn't happen:

Red hen bakery pretzel roll, local farmer bacon, Tillamook cheddar, arugula, caramelized onions. Side of bruxelles and a pickle.

jerrybrowne · May 16, 2010

Jesus that looks good. BTW, I like the idea of that roll for a burger. Does it have a bit of chew to it like a regular pretzel?

Eustace · May 16, 2010

Originally Posted by jerrybrowne

Jesus that looks good. BTW, I like the idea of that roll for a burger. Does it have a bit of chew to it like a regular pretzel?

It does have a little bit more chewiness to it. I toasted it with a little butter and the heat softened it up perfectly. It has become my favorite burger bun along with brioche.

maxnharry · May 16, 2010

I just tried this too this week and also think I need more fat next. I used a chuck roast that was too trimmed. The meat was delicious but dry.

Mbrand · May 16, 2010

Antbody here have a recipe to make perfect burger buns ?

impolyt_one · May 16, 2010

^ this might get garbled in a translator but this recipe looks good: http://cookpad.com/recipe/823530

XenoX101 · May 16, 2010

On a slightly related note: My god do giant pretzels taste amazing, that chewiness you guys were talking about is the single greatest texture amongst bread products.

Despos · May 16, 2010

This burger looks great.

Try grinding the meat twice and see the difference.

impolyt_one · May 16, 2010

How do you guys feel about: a) salt and pepper b) the dimple method?

chronoaug · May 16, 2010

If i really want to make a great couple burgers at home i have the butchers at my whole foods do this for me. Pick the cuts of meat and they can usually grind it fresh for you. Same with meatballs if you want to mix beef/pork/lamb

Piobaire · May 16, 2010

Nicely done. Next time, try 1/3 of each of those meats. Should get the fat content up to where you want it.

Grinding twice is an interesting thought for a burger. I've never done it, but based on my sausage experience, if you go coarse then regrind fine you will probably get a very firm burger with a smooth consistency. Let us know how it works out if you do it.

Eustace · May 16, 2010

Originally Posted by Piobaire

Nicely done. Next time, try 1/3 of each of those meats. Should get the fat content up to where you want it.

Grinding twice is an interesting thought for a burger. I've never done it, but based on my sausage experience, if you go coarse then regrind fine you will probably get a very firm burger with a smooth consistency. Let us know how it works out if you do it.

That sounds like the perfect ratio. I like the coarse texture, and I would think grinding ***** cuts twice might obtain unwanted results for burgers.

Piobaire · May 16, 2010

Originally Posted by Eustace

That sounds like the perfect ratio. I like the coarse texture, and I would think grinding ***** cuts twice might obtain unwanted results for burgers.

I enjoy the coarse grind too. I've been grinding fresh pork butt for mabu tofu with the coarse die. It makes the dish so much better.

uvmboi13 · May 16, 2010

Eww that meat looks possessed. Gross.

Eustace · May 16, 2010

Originally Posted by Piobaire

I enjoy the coarse grind too. I've been grinding fresh pork butt for mabu tofu with the coarse die. It makes the dish so much better.

I just got the grinder attachment for the KA mixer so this was my first effort. I love the Szechuan fare, so I could definitely get into that. I was thinking fresh butt for tacos would be great as well.

Grinding Your Own Meat for Burgers

Distinguished Member

Distinguished Member

Distinguished Member

Distinguished Member

Well-Known Member

Timed Out

Distinguished Member

Distinguished Member

Timed Out

Boston Hipster (Dropkick Murphy)

Not left of center?

Distinguished Member

Not left of center?

Senior Member

Distinguished Member

FEATURED PRODUCTS

Similar threads

Featured Sponsor

Definitely full canvas only

Half canvas is fine

Really don't care

Depends on fabric

Depends on price

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: