The Bluster and the Burrow
Grinding Beef for Burgers
Grinding your own beef turns an ordinary burger into a gourmet masterpiece. With the right cuts, fat ratio, and technique, you’ll get juicy, tender patties bursting with steakhouse flavor straight from your kitchen.
Print Recipe
Equipment
- KitchenAid Grinder Attachment
Ingredients
- 2.5 pounds chuck roast
Instructions
- Cut the meat into 1 inch chunks, cutting off sinew but leaving the fat
- Put the chunks on a parchment lined baking sheet or other flat container in a single layer and put in the freezer for 30 minutes until the meat is partially frozen and hard. Put the grinder in the freezer as well
- Set up the grinder with the coarse grind disc and turn it on to level 4 or 6. We don't want it to go through too fast or too slow
- Put the meat into the hopper and push into the grinder into a bowl
- After it goes through put the meat back on the baking sheet and freeze for about 15 minutes along with the grinder
- Put the fine disc in and run the meat through again
Notes
It is best to wait to season your meat after you grind it. Adding salt will cause the meat to tighten up, which will affect the meat's texture.
I like to grind my meat twice; once through the coarse grinding plate and once through the fine grinding plate. You don’t have to though. If you just want a coarse, rustic grind just do it once. If you do want a fine ground beef, you have to do the coarse setting then the fine setting. Don’t start with the fine setting.
Sometimes you’ll see grayness in the meat. This is the heat of the grinder partially cooking the meat. To keep this from happening make sure everything is as cold as possible and you’re working quickly.
Don’t overwork the meat when forming patties to keep a looser texture.
Grind into a chilled metal bowl if possible.
If using brisket/short rib, trim excess fat caps first.
Nutrition
Calories: 816kcal | Protein: 87g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 3g | Cholesterol: 313mg | Sodium: 367mg | Potassium: 1506mg | Vitamin A: 59IU | Calcium: 77mg | Iron: 9mg
