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Grinding Your Own Meat for Burgers

post #1 of 63
5/16/10 at 1:33am
Thread Starter 
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.
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post #2 of 63
5/16/10 at 2:30am
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?
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post #3 of 63
5/16/10 at 3:01am
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Quote:
Originally Posted by jerrybrowne View Post
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.
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post #4 of 63
5/16/10 at 4:12am
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.
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post #5 of 63
5/16/10 at 7:57am
Antbody here have a recipe to make perfect burger buns ?
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post #6 of 63
5/16/10 at 8:56am
^ this might get garbled in a translator but this recipe looks good: http://cookpad.com/recipe/823530
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post #7 of 63
5/16/10 at 9:07am
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.
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post #8 of 63
5/16/10 at 9:33am
This burger looks great. Try grinding the meat twice and see the difference.
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post #9 of 63
5/16/10 at 9:40am
How do you guys feel about: a) salt and pepper b) the dimple method?
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post #10 of 63
5/16/10 at 10:12am
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
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post #11 of 63
5/16/10 at 12:59pm
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.
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post #12 of 63
5/16/10 at 2:08pm
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
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 fatty cuts twice might obtain unwanted results for burgers.
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post #13 of 63
5/16/10 at 2:12pm
Quote:
Originally Posted by Eustace View Post
That sounds like the perfect ratio. I like the coarse texture, and I would think grinding fatty 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.
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post #14 of 63
5/16/10 at 2:19pm
Eww that meat looks possessed. Gross.
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post #15 of 63
5/16/10 at 2:28pm
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Quote:
Originally Posted by Piobaire View Post
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.
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