HOW TO GRIND YOUR OWN MEAT FOR JUICY STEAKHOUSE BURGERS …
Making fresh ground beef in your own kitchen is easier than you think! This great burger blend can be made in small batches with 3 budget-friendly cuts of beef
Provided by: Jennifer Morrisey
Total time: 2 hours 25 minutes
Prep time: 1 hours
Cook time: 25 minutes
Yield: 6
Ingredients:
| 1½ pound beef chuck, cut into 1-inch pieces and chilled |
| ½ pound beef sirloin, cut into 1-inch pieces and chilled |
| 6 ounces boneless beef short ribs, cut off the bone and into 1-inch pieces and chilled |
Steps:
- Prepare the Grinder Attachments and Bowls- Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
- Prepare the Meat- Line a baking sheet with wax or parchment paper for easy clean up.Cut the steaks: Cut the steaks into roughly 1 ½’’ cubes. 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.
- Assemble Grinder: Follow the instructions that came with your grinder and assemble the grinder attachements and fit the grinder with the course texture plate, with larger holes.
- Grind steak cubes: Grind meat by running it once through the grinder, make sure you have a chilled bowl placed underneath to catch your ground beef.
- Second Grind: Switch to the finer ¼’’ plate and run the meat again through grinder again.
- Chill ground beef before using: Cover the bowl of ground beef and place it in the refrigerator for at least 30 minutes to chill or store it until you are ready to use.
- Form beef into patties Use a burger press slightly larger than your bun to make perfectly even and uniform patties. Line the press with wax paper or plastic wrap to make it easier to remove the patty after shaping. Use a kitchen scale to weigh out 4 ounces for each burger. Place burger in the well of the patty maker, tress the top of the burger press firmly into the meat mixture well. Season patty generously with salt and pepper and refrigerate until ready to cook.
- To cook, place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until well charred and center of burgers register 160°F on an instant read thermometer, about 5 minutes. Place cheese on top of burgers and continue to cook until cheese is melted and burgers, 1 to 2 minutes longer. Transfer burgers to a large plate and serve. .
Nutrition Facts:
Calories 395 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 175 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 54 grams protein, Saturated Fat 8 grams saturated fat, ServingSize 1, Sodium 117 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat