Both of which are too lean to make good burgers on their own. Another trick is if you grind your own meat. Buy some pork fatback from your butcher and add it to the grinder along with your leaner beef or poultry. Again, whatever you need to do to achieve that 15 to 20 percent fat content. For a spicy kick, consider one part ground sausage for three parts ground beef.
Unlike a steak, which is best cooked medium-rare or at most medium , a burger needs to be cooked somewhere in the vicinity of medium-well to well which corresponds to an interior temperature of to F. This is all well and good, but the trick is cooking it to the required interior temperature without cooking the exterior to a blackened shell.
To pull this off, make sure that you cook them over a medium-temperature grill , rather than a high one. Indirect heat can also help, especially when it comes to preventing flare-ups caused by dripping fat. To complete your burger, think of "the fixings" in terms of the following three elements: cheese, condiments, and toppings.
Cheese should be melted directly on the patty during the last minute of cooking. American, cheddar, blue, goat, Havarti, pepper jack, and brie are all excellent choices. Choose one!
Condiments can include anything from ketchup, mustard, and mayo to BBQ sauce, Russian dressing , steak sauce, and truffle aioli, to name just a few. But more than three is usually overkill. To keep the bun from falling apart, apply condiments to the top half of the bun only or the top of the toppings stack. When it comes to toppings, the rule of three also applies, but consider some of the following, listed in order of where you would stack them, from top to bottom:.
Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. With the hamburger, how long does it keep in the refrigerator and freezer? Thank you so very much. Love your blog. Hi Cindy! The raw ground hamburger meat will keep in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Congrats on the new grinder!! I hope you have so much fun using it! While you can use top round, tri-tip, brisket or boneless short rib instead of the top sirloin, I recommend keeping the 2 pounds of chuck steak because it has a deep beefy flavor with a good amount of marbling. Thank you for the tips, I am thinking about using short rib meat, if you think that would work what could I grind it with?
Hi Chuck, If you have a meat grinder, that is obviously the best option. If not, you can use a food processor. You will still want to follow the instructions and freeze the cubes of meat for 30 minutes. Then, use the food processor, and in batches, pulse them until they resemble ground meat. Hope that helps! Nice reading and pictures. I just got my Kitchen Aid and am ordering the grinder on Amazon.
I have a friend who gets his meet from a cash n carry store where they sell the trimmings from select cuts. You do a great blog. It will vary greatly depending on the actual steaks you use in this recipe. If you choose steaks with a lot of fat and marbling the fat ratio will obviously be higher.
If you are really curious, you could weigh your steaks, trim the fat off, then weigh the fat separately from the meat and find the percentage from the total weight. I feel so accomplished now! Hi Allie, Happy New Year! You should be okay!
Let me know if you have any other questions! Thank you so much for stopping by! Hi, I like your blog and this particular article is great. One thing though- please change the spelling of je ne sais quoi. Hey Kelly! I fixed the spelling. Hi Trap, You can use whatever seasonings you would like! Let me know if you have any other questions. Thank you for stopping by!
Perfect timing, just bought a meat grinder a few days ago. Making turkey sausage tonight. Turkey is on sale — woot woot! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Quick Navigation - Table of Contents. While there are endless blends of different cuts of beef to make your own burger, all great hamburgers have a few things in common — texture, flavor and fat. Chuck steak. Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat. Sirloin or Tri-Tip.
Sirloin is a relatively lean cut of steak, but has a good amount of flavor. You will need to supplement sirloin with another cut of meat that has a higher fat content, such as chuck, brisket, or short rib. Round is extremely lean and very cheap. If you are looking to adjust your protein-to-fat ratio or lean out your burger, round is a great choice.
With a distinct beefy flavor and high fat content, adding brisket to your burger will yield a beautifully rich burger. Boneless Short Rib.
With a high fat content and rich flavor, adding short rib to your burger blend will produce an incredibly moist burger. Plate Skirt and Hanger Steak. A tougher cut of beef with a tart and tangy flavor, this cut is a good choice if you feel like getting a little fancy with your burger. How to make your own burger meat without a grinder? That is absolutely okay! There are two ways to make ground beef without a meat grinder: Food processor. To grind your own burger meat using a food processor, you still need to cube the beef and place it in the freezer for minutes before proceeding.
Then, working in batches, pulse the meat until it is finely chopped, about 20 pulses. Transfer each batch of pulsed meat into the mixing bowl inserted into the ice bowl. Hand chop. To hand chop your own burger meat, you still need to the meat to be nice and cold, so place your steaks in the freezer for 15 minutes before proceeding. Use a cleaver to chop the meat as finely or coarsely as desired.
How to make burger meat stick together? Keep your burger meat cold. The colder your burger patties are, the more likely they are to hold their shape and stay together. After forming your ground beef into patties, place the burger patties onto a sheet pan lined with wax paper and place them into the refrigerator for 30 minutes before using. Handle your raw patties as little as possible. When forming your ground beef into patties, make sure you use a gentle touch and avoid overworking the meat.
Avoid adding liquid to the raw patties. Liquid flavoring agents, such as Worcestershire sauce or marinades will cause the burger patties to be loose and fall apart.
If you want to add a sauce or liquid flavoring, do so once the burger is done cooking. Do not over-flip your burger! When the burger meat is cold and placed on the grill it will hold its shape well. It is the in between stage that makes the burger susceptible to falling apart. This is why it is essential you fully cook the bottom of your burger before flipping it over!
A burger fully cooked on the bottom will help the burger hold together when flipping! Add an egg, but only if absolutely necessary. While I personally do not advocate adding egg to your raw burger patties, you can if needed. To me, the addition of an egg takes a ground beef patty from a burger to a mini meatloaf, but if you are paranoid the burger is going to fall apart, adding an egg as a binding agent will make the ground beef stickier.
Easy tips and tricks included, plus a different method for those of you who don't own a grinder! Prep Time 20 mins. Inactive Time 1 hr 30 mins. Total Time 20 mins. Course: Appetizer, entree. Cuisine: American. Keyword: burger, DIY, grind, how to, meat.
Servings: 8 burgers. Calories: kcal. Author: Cheyanne Holzworth. Ingredients 2. Instructions Prepare the grinder attachment: Place the meat grinder attachment in the freezer at least 1 hour or up to overnight in advance of using. I have found the 3 hour mark to be perfect. Line a baking sheet with freezer paper or plastic wrap for easy clean up.
Spread the cubes of beef in an evenly distributed, single layer on the prepared baking sheet. Place the tray of beef in the freezer for 30 minutes. While the beef is chilling, prepare a bowl to hold the ground beef: Fill a large bowl with ice and add a little bit of water. Insert a smaller bowl on top of the ice to catch the meat as it comes out of the grinder. Check the expiration date on pre-packaged ground beef before purchasing.
A pink color is a good indicator of how fresh the beef is. If the outside of the beef is grey, pass on it. Ground beef can also be frozen for up to four months. Thaw in the refrigerator overnight before using.
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