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Ground my first burger tonight

2,832 Views | 16 Replies | Last: 5 yr ago by schmendeler
schmendeler
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I was happy with it. Got high marks from my wife, so that was nice.

Used my new KitchenAid mixer and a grinder attachment I got on prime day.

Duncan Idaho
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Cheese on the outside
schmendeler
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One thing at a time.
chipotle
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Recipe rule 1
schmendeler
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chipotle said:

Recipe rule 1


Nothing special. I basically just followed the steps from this video. Bought a Chuck roast from HEB and griddled it on my cast iron stove topper. The only thing I need to do differently is maybe let it go longer on a side before flipping. Maybe a better crust is possible. Also, I tried to keep it around 350. Cast iron loves to get hot, so on my stove, it was only at medium. I made my patties 6oz each.



Slicer97
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Try mixing sirloin and short ribs.
schmendeler
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I want to try the option suggested in the video; flap meat and short ribs.
cypress-ag
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schmendeler said:

HI was happy with it. Got high marks from my wife, so that was nice.

Used my new KitchenAid mixer and a grinder attachment I got on prime day.


Damn that looks so good.
FIDO*98*
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Looks awesome. Great job
schmendeler
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Thanks, gents!
BEaggie08
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Slicer97 said:

Try mixing sirloin and short ribs.
I did this + bacon on Monday night. It was a lot of work, but so totally worth it. Absolutely incredible burgers.
Lateralus Ag
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THAT looks like a good burger.
Lateralus Ag
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Slicer97 said:

Try mixing sirloin and short ribs.


So, at what ratio?
Slicer97
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I dunno. I mixed a package of 4 short ribs with a little over a pound/pound and a half of sirloin. Eyeballing it, I'd guess it was a 70-30 lean to fat ratio.

If you want it more exact, you could always trim the fat from the lean and weigh it out to get to your desired ratio.

I cut it all up into cubes to try to get the fat evenly distributed during grinding.
Lateralus Ag
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Slicer97 said:

I dunno. I mixed a package of 4 short ribs with a little over a pound/pound and a half of sirloin. Eyeballing it, I'd guess it was a 70-30 lean to fat ratio.

If you want it more exact, you could always trim the fat from the lean and weigh it out to get to your desired ratio.

I cut it all up into cubes to try to get the fat evenly distributed during grinding.


Nice. That makes sense. I am going to try that. I appreciate the response.
Slicer97
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You bet
BEaggie08
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Slicer97 said:

I dunno. I mixed a package of 4 short ribs with a little over a pound/pound and a half of sirloin. Eyeballing it, I'd guess it was a 70-30 lean to fat ratio.

If you want it more exact, you could always trim the fat from the lean and weigh it out to get to your desired ratio.

I cut it all up into cubes to try to get the fat evenly distributed during grinding.
I did the same, but also threw in a little less than half a package of center cut bacon.
schmendeler
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Yesterday I made my first attempt at grinding and stuffing my own sausage. I made Italian sausage and I think it turned out pretty good! I used the recipe and instructions found in Ruhlman's "Charcuterie".


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