Grinding Your Own Burgers
June 15, 2011
Chris Grove of Nibble Me This takes us step by step through the process of grinding burgers at home – along with the delicious results!
Remember the other day when I told you to keep the fatty scraps from trimming a beef tenderloin? Here’s why.
I picked through the pile of scraps, separating lean meat from the fatty pieces. I tossed any pieces of “silverskin” because that is not the same as fat and will NOT render down. It will stay tough, chewy and impenetrable. They should make bulletproof vests with that stuff.
Were you listening when your algebra teacher answered your complaint that “These word problems will never be useful in real life”? Right now, he/she is snickering at you.
Chris has 3.02 lbs of trimmings from the end tips, chain of bull/side meat, and the Chateaubriand portion of a beef tenderloin. The lean pile of beef weighed out at 1.42 lbs. How much of the fatty pile does he need to use to get an 80/20 mix of ground beef?
a) I didn’t think I had to do math to cook
b) Actual measurements are for bakers
c) What time did the train from Detroit leave again?
So after dividing by pi, multiplying by the square root of bacon, and carrying the one, I came up with about 20 oz of lean and 5 oz of fat. Or you just can “eyeball” a 4:1 ratio.
I cut it into 1/2 cubes, mixed it all together and then put it in the freezer for 20 minutes to chill. I ran it through the Kitchenaid grinder attachment with the coarse die plate on speed 4. Then I put it back through a second time using the fine die plate.
I mixed that with a heaping 1/4 cup of bread crumbs, 2 Tbsp Worcestershire, 2 1/2 tsp bbq rub and one egg. Then we formed them into 5.3 oz patties (1/3rd lb) and grilled them over a 450f on GrillGrates for 6-7 minutes a side.
Finally, I simply served them on plain buns, lettuce, and topped them with some leftover bearnaise sauce.
They were pretty phenomenal. The tender ground beef and buttery bearnaise sauce really put it over the top.
I’m looking forward to grinding more of my own meats this year. It’s a definite learning process for me but the results are well worth the effort.