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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Monday, February 13, 2012

Grinding Beef for Amazing Burgers

This is my second Canadian Beef post this week because I'm hoping to win this great contest from Canadian Beef that offers bloggers a chance to win a trip to Eat, Write, Retreat in Washington DC.  This time - one of the most amazing beef experiences I've ever had!


I love my KitchenAid stand mixer.  It is just the basic model, but I have some pretty neat attachments.  One of the best is the meat grinder which easily grinds beef for amazing burgers.


We love burgers, especially in the summer time.  It is well known that the less handling you subject ground beef to, the more tender and delicious your burgers will be.  We decided to test that by grinding our own meat, loosely packing it into burgers and grilling them.


We did some research and based our project on Alton Brown's Burger of the Gods recipe that calls only for beef and salt!




We used 250 grams each of chuck and sirloin. As you can see in the picture above, the chuck has great marbling while the sirloin is nice and lean.  We asked our local butcher for these cuts but they're often available in the grocery store.  




We cut the meat into cubes and trimmed some of the fat, then put it in the freezer for about 20 minutes to firm up.  When grinding meat, everything, including the equipment, should be as cold as possible.




We put the plastic grinding attachment and metal cutting discs in the freezer as well.  




We alternated cubes of chuck and sirloin pressing them through the grinder.  


Tip:  Once the meat was ground we stuffed a damp paper towel into the grinder to get all the meat and residue out for easier cleaning.




Look how beautiful!  This meat needs very little handling and seasoning.  




We gently shaped the beef into four loose 1/4 pound patties (and one mini-burger with the leftovers).


We sprinkled the outside of each burger with kosher salt and no other seasoning.  




We heated our gorgeous grill until nice and hot.




Then grilled the burgers until done.  See the lovely grill marks?  


Normally I cook burgers at home to well done, but with fresh ground beef we felt comfortable grilling them to medium-well with a touch of pink inside.  




For me, the bun is very important.  I love a nice, crusty fresh white roll for burgers, but whatever bun you choose, don't pile too many toppings on these burgers.  The fresh, delicious taste of the meat is all you need!


(Maybe a little lettuce, onion and cheese as well.)


Grinding our own beef for burgers was an amazing experience.  The taste was really worth it.  I'd highly recommend this technique for special occasion summer barbecues.  









5 comments:

  1. I have read your post. This is ultimate guide about meat grinder for buyer and very helpful.

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  2. Excellent recipe, these turn out so tender with that awesome crunchiness on the outside, hands-down the best carnitas recipe out there!

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  3. I've only used my grinder to make cat food, but this is the push I need to start grinding flesh for human consumption.

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  4. That's a kitchen aid. Seen that machine in countless kitchen. Can I have one of those delicious burger. :)

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  5. You did a good job by sharing these. I have learnt to do this.

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