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Home-ground burgers

#1 User is offline   improv 

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Posted 24 April 2012 - 02:49 PM

... or more precisely, "home-processed". I took a chuck roast, cut into 2" cubes, and partially froze it until hard but still slightly malleable. Did a half-pound at a time in the food processor with a strip of bacon per burger (to get the fat content up to 20% and the flavor content up to 3000% or so).... about 20 pulses.

The result was good enough to ensure I never buy supermarket-ground burger again.

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#2 User is offline   cuskit 

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Posted 24 April 2012 - 06:08 PM

What - no pink slime? Geez - how can you get real beef flavor without 100% beef pink slime? :wacko:

Actually - it looks awesome! I never thought of adding bacon to the grinding to get the fat. Whatever - I'd munch through that burger in a heartbeat! Kudos for an inspiring post/pic! :)

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#3 User is offline   Tubby's Smokehouse 

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Posted 24 April 2012 - 09:23 PM

View Postimprov, on 24 April 2012 - 02:49 PM, said:


The result was good enough to ensure I never buy supermarket-ground burger again.



Yep that will be your curse in 20 years, no more store bought ground beef, cant simply grill a burger, its all fun and tasty now, before you know it you will be the designated cook, retired to a life of cooking twice a day.

For me it all started that one dreadful evening that I ground some fresh beef to make burgers, now everything is from scratch and I put on a apron with my trousers every morning.


:D :D :D : :P :P :P :P

looks good though Dave I know it was tasty ;)
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#4 User is offline   improv 

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Posted 25 April 2012 - 12:13 AM

View PostTubby, on 24 April 2012 - 09:23 PM, said:

before you know it you will be the designated cook, retired to a life of cooking twice a day.


I'm already the designated cook. I'd love to say I'm doing it for them, but I'm the biggest foodie in the house so I guess I just enjoy doing it. ;)
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#5 User is offline   Vindii 

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Posted 25 April 2012 - 07:38 AM

Fresh ground burger is great. You should also try grinding brisket or skirt steak for hamburgers. Very good. Both have a good fat ratio so no need to add anything extra.

Last time I added bacon to some brisket I ground I added maple flavored bacon by mistake. Not good result on that one. :o
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#6 User is offline   underthehood 

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Posted 25 April 2012 - 08:00 AM

Really chuck roast should be right about 80/20 to 70/30 depending how you trim it. I have a Kitchenaid (really old one from either the 40's or 50's) and I "borrowed" the food grinder attachment my mother has. I buy chuck roasts from Sam's club. I will than separate the muscle groups and trim off any excess fat, gristle what have you. I use the coarse grind plate. I like the coarse grind gives a great "texture" to the finished burgers. Can't put anything pork fat in anything wife will eat as Dr. says she has an allergy to pork that pretty much tears up her insides. So if I find the chuck a little too lean I just grind in some of the fat I trimmed out but really pretty rare (no pun) I have to do that. Sorry no photos from my past grind this past weekend ;( But all the burgers went.................................f-a-s-t!
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#7 User is offline   Tubby's Smokehouse 

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Posted 25 April 2012 - 11:10 AM

View Postimprov, on 25 April 2012 - 12:13 AM, said:

I'm already the designated cook. I'd love to say I'm doing it for them, but I'm the biggest foodie in the house so I guess I just enjoy doing it. ;)

Yeah I enjoy it also Dave, man what a difference fresh ground is, when you see a top sirloin roast on sale try one of those or anything tenderloin, my wife and kids like them lean as possible so I toss a little Worcestershire on top when they hit the grill.

Those are fantastic buns you used looks like you toasted it, yum

I guess next from here comes fresh ground sausage.

I agree with Hood I like the course ground.
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#8 User is offline   improv 

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Posted 25 April 2012 - 11:31 AM

Yeah I like it course-cut. Like thousands of tiny steaks in your mouth. Needs more fat to hold it together that way, though. First few I made I drizzled melted butter into it for the last few pulses and that worked well. They trim the roasts so lean at my supermarkets. I guess I just need to start custom ordering them fatter at the counter.

I plan to start buying my own untrimmed tenderloins and I know the chain off of those will truly spoil me...

And those buns are the best. Marty's. 20 seconds over a high burner and they are flawless. They actually fully contain a wide 1/2-pounder, too. I can only ever find them at Superfresh around here.
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#9 User is offline   Tubby's Smokehouse 

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Posted 25 April 2012 - 12:23 PM

View Postimprov, on 25 April 2012 - 11:31 AM, said:

Yeah I like it course-cut. Like thousands of tiny steaks in your mouth. Needs more fat to hold it together that way, though. First few I made I drizzled melted butter into it for the last few pulses and that worked well. They trim the roasts so lean at my supermarkets. I guess I just need to start custom ordering them fatter at the counter.

I plan to start buying my own untrimmed tenderloins and I know the chain off of those will truly spoil me...

And those buns are the best. Marty's. 20 seconds over a high burner and they are flawless. They actually fully contain a wide 1/2-pounder, too. I can only ever find them at Superfresh around here.

I love those buns they make a good burger great, If they are trimmed roasts I assume they charge a little bit more for trimmed over untrimmed, just ask the butcher for some fat, most times you will see a guy carving behind the counter, ask him to throw some in a bag for you, its going in the trash anyhow.

Yeah a tenderloin burger is like crack you will become addicted :)

I like the half pounders also, and since you ground it you can cook it medium rare, a feat I would never attempt with store bought ground.
My kids are funny they both want a "double double" 2 patties, 2 cheese so I make them a half pounder with double cheese and they say ewwww I want two thin patties (go figure)

Lately I have been using my griddle on the grill for lean patties, the grease stays with the meat instead of dripping and they hold together fine.

My mom used to put a egg in her ground round to keep it tight.



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#10 User is offline   Vindii 

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Posted 25 April 2012 - 12:38 PM

You'd have to add fat to a tenderloin wouldn't you?

I've found chucks to be a little low on fat too.

Dave - I feel bad for your wife. I'd be sad if I couldn't eat any pork. At elast she has you to make her great steaks.
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#11 User is offline   improv 

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Posted 25 April 2012 - 12:44 PM

Vindii said:

Dave - I feel bad for your wife. I'd be sad if I couldn't eat any pork. At least she has you to make her great steaks.


My wife eats pork. Plenty of it! That's Hood's wife you're thinking of.
It's amazing my wife stays so thin with the meals I throw at her. Last night's Swiss steaks:
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#12 User is offline   Tubby's Smokehouse 

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Posted 25 April 2012 - 12:47 PM

View PostVindii, on 25 April 2012 - 12:38 PM, said:

You'd have to add fat to a tenderloin wouldn't you?



I never do, they say the best burger is 80/20, but you can get 93/7 ground as well.
I just pour a little Worcestershire on top when I cook them, its like eating a steak with no fat, I have cubed thin tenderloin (beat it to death with a corrugated mallet) for chicken fried steak, it stays together and comes back juicy.

If your preference is a well done burger I'd be more apt to add more fat as that could get dry.


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#13 User is offline   Tubby's Smokehouse 

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Posted 25 April 2012 - 12:49 PM

View Postimprov, on 25 April 2012 - 12:44 PM, said:

My wife eats pork. Plenty of it! That's Hood's wife you're thinking of.
It's amazing my wife stays so thin with the meals I throw at her. Last night's Swiss steaks:

Aww there ya go..

do tell about that recipe! more specifically the sauce :)
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#14 User is offline   improv 

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Posted 25 April 2012 - 12:50 PM

I like my burgers well done because I prefer the texture inside and the crusty exterior. I'll occasionally use a bread/milk paste (panade) mixed in and that does wonders for keeping it juicy and tender even when cooked through. Haven't tried that with the home-ground yet.
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#15 User is offline   improv 

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Posted 25 April 2012 - 12:52 PM

Here's the recipe for the Swiss steaks. They're easy. I started them on the grill the first time but it really does make a much richer sauce to brown them n the Dutch oven like the recipe calls for.
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