Burger

An attempt at a fully homemade burger. Grinding meat at home always seemed intimidating and difficult, but it was fairly easy...and a game changer in the consistency and flavor of the patty. If you're making burgers, I highly recommend home grinding or mincing. It really makes a huge difference.

This is chuck, short rib, ny, and a bit of pork shoulder for fat content.

Home cured bacon, ghost pepper guac, cheddar, crispy buttermilk onions, buns made from a year old sourdough starter.

http://imgur.com/gallery/pxdFBba

 

home grinding is the only way to go. Lots of "pink" by products in store bought ground....

 

Badass! Looks great.

 

Clicked on the link. Looks delicious! When is your food cart opening

 

I love the dog in the background!

 

he looks sad...

 

Ya cause the meaty yumminess is too far out of it's reach.

 

He just has those sad and droopy eyes. I guarantee he is over the moon at this point because he knows he gets to taste test. Stuart is a great 'stu chef' Haha.

 

So how do you go about grinding meat? To be honest, this is the first time I've ever heard of home meat grinding.

 

I have an attachment for my kitchenaid. Just select the cuts you want and the size of the grind and run it through. The only difficult part is getting the fat content right.

The meat grinder, and sausage stuffer by extension, are real game changers for the home cook.

 

I have a KitchenAid that I received as a wedding gift and I've never used it, so this is a great reason to brush off the dust. Thanks man! If you have any other tips, please share them!

 

super dank

 

Put all machine parts touching the meat in the freezer an hr before grinding. Cube meat and put in freezer for 15 mins, not enough to freeze, but enough to slightly solidify the fats.

Sale cuts are great for grinding. No need to shell out top dollar for prime cuts if you're grinding em up. Just make sure to get enough fat in the mix. I like to add some pork shoulder, or even some pork fat depending on what I'm going for.

If you're adding aromatics or flavorings, up the fat content as that is what will carry the lipid soluble flavor compounds forward.

Get super creative with your grinds, try different meats, spices, ingredients, etc...

On a whim I made a jalapeno cheddar grind and tossed some blueberries in for fun, man was that awesome.

When in doubt, add more fat. I aim for 70/30.

So basically, more fat.

Lmk if you have any qs!

 

I usually do anywhere from 70/30 to 80/20 for my burgers and sausage. Sometimes I want a higher fat content higher if I'm using real lean meat and I want more moisture.

 

Outstanding! I'm sure I'll have questions when I give it a go, so thank you for being open to answering my questions. This sounds amazing, and now I'm hungry. Again, thank you very much!

 

i'm even simpler.

i cut it into cubes..partially freeze them. ( should start feeling stiff..the meat...no the meat cubes)

then i just blip them in my food processor. i only ever do small batches. i would never use a mixer attachment.

 

Yeah! Food processor can work great, just don't over mince into a mush. The one application I think a grinder is preferred over a processor is for sausage. I just cant get the right consistency in the fp.

 

i'm about to try sausage.

i have some meat funnels in my shopping cart..hand stuffing.

 

I bought a dedicated grinder. We primarily grind wild game so its lean. Ive been using every season! It also works for stuffing sausage. although it is a bit messier. Clean up takes a bit but when you have a deer or two to grind up its great.

 

also, check your local craigslist. You can find good deals on grinders. If you are doing large amounts, its best to get a big grinder. #22 or better. And only use electric ones. hand cranks are PIA.