Seaside Market Ground Beef Burger Patti
Fresh Ground Beef: How to Grind for Perfect Patties! The ultimate guide to grinding your ain beefiness for burgers. This is a foolproof method for perfect burger patties every time.
Why grind your own beef for burgers you inquire? Well, ane) it'due south cheaper! 2) it's fresher. 3) it's more customizable! It's as well a dandy manner to use any trimmings yous have saved up through the year for the juiciest burgers. Also, homemade hamburger patties are just that much meliorate!
Grinding your own meat allows yous to control the fat content and the seasonings in your delicious burger recipe so y'all tin can get in but how you like information technology. I like to brand an afternoon out of seasoning and grinding large batches of beef for various meals and so I can freeze in perfect portions. Then all I demand to exercise is thaw when I'm ready to go!
Sure, information technology's a little easily-on and a little bit messy, merely that's what Girl Carnivore is all about. Rolling up the sleeves and getting down and dirty. (Just wait till we go to sausage making.)
Ingredients Needed
- Beef – nosotros're using a combination of boneless chuck roast and boneless sirloin to make the ground beef, which I recall creates the all-time flavor and texture.
- Salt and Ground Pepper – or any other seasoning you like.
- Worcestershire Sauce – adds a bit of saltiness to the meat for better season.
- Thyme Sprigs – gives the beefiness a touch of earthy freshness.
What Meat to Utilise
What is the best meat to grind for burgers? For me, it'south a mix of well-marbled chuck and sirloin.
What meat you lot use depends on the fat ratio you are trying to get in your homemade burgers. I like my burgers to be on the fattier side, because, as I say, fatty equals flavor. So, I use a combination of chuck roast and sirloin and aim for a xxx% fatty ratio.
Chuck roast grinds well and has a decent fat content residuum of 85/fifteen. Sirloin, peculiarly height sirloin, has a lot of flavors and lower fatty content. It's also a bully mode to stretch out batches of footing beef for good value.
If you're really wanting to jazz things upwards add together salary or pork fatty for extra flavor and moistness when cooking the beefiness patties.
Hither's a quick rundown on cuts of beef you should (and shouldn't) use to make ground beef for burgers:
- Brisket: comes from the lower part of the cervix or chest. Brisket tin be decently marbled and works dandy for a coarser grind, like the ane you might use for chili. For burger meat, I make certain to become rid of the thick fatty cap or soft squishy fat earlier grinding.
- Shank: comes from the lower cease of the leg. This one is non ideal for grinding, since it tends to be more than os than meat.
- Rib: rib meat has great fat content, and then it works great for burger patties, information technology's just a bit on the pricy side.
- Plate: comes from the lower midsection of the cow. Plate cuts have a higher fat content (75/25), so they work great for burgers.
- Short Loin: if the word "loin" is involved, then you tin expect tons of flavor but a leaner cutting. E'er mix in a picayune more fatty when using these cuts.
- Flank: comes from the lower end of the belly. Flank is juicy and flavorful and works keen for grinding. Flank cuts include London Bake, flank steak, and skirt steak. Flank is the happy place between affordable, decent fat content, and flavorful meat. Nonetheless, you may demand to add more fat to the meat mixture.
- Round: comes from the hindquarter of the moo-cow. Round beef is large and lean and great for grinding. However, you volition need to add fat unless you lot similar really lean burgers. Only really, add some fat.
Just remember the leaner your grind, the dryer the burger. If you go for a lean alloy, make sure to add Worcestershire and other bold season-boosting options when you make your hamburger patties.
How to Make Ground Beef for Burgers
Start, place the meat grinder attachment in the freezer.
Cut the meat into i" cubes, then identify in a bowl with salt, pepper, Worcestershire, and thyme. Stir to coat, so place in the freezer for 20 minutes.
When you're ready to grind, push the meat through the feed tube into the meat grinder. Grind through the coarse setting once, and so modify out the grinding plate to the fine coarse one. Grind again.
Gently form the meat into patties and place them in an airtight container with wax paper between them. Loosely comprehend and air-condition until you're set to use them.
Do You Add together Egg to Ground Beef for Burgers?
Nope. It's not necessary. In fact, I recommend against adding egg to the fresh ground beef for burger patties.
There'south plenty of moisture and fat in the beef to hold the patties together. Adding egg requires you to mix the meat. Overworked meat tin can become dry, tough, and less flavorful. I don't even use egg in my smoked meatloaf!
How Do Y'all keep Ground Beef Burgers from Falling Apart?
There are a couple of things you can practice to brand sure your burger patties are able to agree their shape before you melt them.
- Utilise the right meat. Y'all want to use beefiness with decent fat content. If it's too lean, the patties can be dry and crumbly.
- Keep them cold. The colder patties are much more likely to hold their shape without falling part.
- Don't over-handle. While your mixing, forming, and handling the burger patties, practice so minimally and gently. Over-worked meat becomes crumbly.
- Chill the patties after forming. This helps them hold up meliorate when tossed on the grill.
Tips and Notes for Fresh Burger Patties
- Go on everything very cold. Place the grinder attachment and the meat in the freezer for 20 minutes before grinding. As the meat warms, so does the fat and this can brand things messy. The colder the better!
- Run it through twice. You'll run the meat first for a coarser grind, then switch the attachment out for a finer one. This creates the perfect consistency!
- Don't push too hard when feeding the meat through the tube or you'll exist wiping ground beef splatter off of your fridge.
- Work in batches. If y'all are using a home grinder, a KitchenAid, or anything curt of a full-on butcher counter grinder, you are going to work the machine…and yourself. Divide things and work in batches. You'll thank me afterwards.
- Play with seasonings. The bonus to working in batches is that you tin also think about how you want to employ the meat. Try taco seasoning in one batch, burger blend in another, etc., etc. Garlic powder, onion powder, and dried herbs are easy things to mix in. But brand certain you never over season as when y'all grade the burgers you lot should salt season the exterior earlier grilling.
- When washed grinding, run a few slices of white breadstuff through the grinder. This helps get out a lot of the build-up earlier you start the deep clean.
How to Store
To store fresh burger patties in the fridge, place the patties into a container with wax paper between them. Loosely cover and refrigerate for 1-2 days at most.
To store fresh burger patties in the freezer, identify the patties in a single layer on a baking canvass lined with wax paper. Set them in the freezer until hardened, then transfer to an airtight container and shop in the freezer for upwardly to 4 months or apply a vacuum sealer to prevent whatever freezer burn down.
When you're fix to melt, thaw in the refrigerator if frozen, then melt as desired.
Burger Recipe Inspiration
At present that you've mastered grinding your own beef, it'southward fourth dimension to step up your burger game! Here are a few of my favorite burger recipes:
-
50 of the All-time Burgers for Grilling
-
Irish gaelic Brat Burger
-
Zesty Pimento Cheeseburger
-
Brusk Rib Burgers with Lemongrass & Fennel Slaw & Cuisinart 360 Griddle Review
If you've tried my How to Grind Perfect Patties recipe, or whatever other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where y'all establish information technology in the comments below. I go inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore also equally on Twitter and Facebook.
How to Grind Perfect Patties
Grinding your own meat can exist intimidating at first and a bit messy. But later yous have washed information technology once, you will exist a pro!
Servings: 15
Calories: 246 kcal
- 3 lbs boneless chuck roast with good marbling
- 2 lbs boneless sirloin
- 1 teaspoon common salt
- ½ teaspoon basis pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme sprigs
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Place meat grinder attachment in freezer.
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Meanwhile, cut the meat into i″ cubes.
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Please in a bowl and toss with salt, pepper, Worcestershire sauce, and fresh thyme.
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Cover and place in freezer for 20 minutes.
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When ready, push button meat through feed tube into meat grinder. Grind through coarse setting one time.
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Change out the grinding plate to the fine coarse one and run through once more beingness careful not to over handle the meat.
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Gently grade the meat into patties, place wax newspaper between each, loosely cover, and refrigerate until set up for utilize.
Nutrition Facts
How to Grind Perfect Patties
Amount Per Serving
Calories 246 Calories from Fat 117
% Daily Value*
Fat 13g twenty%
Saturated Fatty 5g 31%
Cholesterol 99mg 33%
Sodium 274mg 12%
Potassium 519mg 15%
Protein 30g 60%
Vitamin A 35IU i%
Vitamin C 0.9mg 1%
Calcium 35mg 4%
Fe 3mg 17%
* Pct Daily Values are based on a 2000 calorie diet. Diet information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended diet calculator.
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