Have you ever ground beef using a food processor? Would that work? Any tips?
Also, I plan to do a roughly 50/50 blend of chuck and sirloin. Should I also buy some rib fat to add, or will that blend give me a juicy enough burger by itself?
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quote:Originally posted by wineismylife:
Putting the equipment in the freezer?
quote:Originally posted by Rob_Sutherland:
Or you could just spend 20 minutes and hand chop it...
If it's good enough to make Tartare it's good enough for a burger.
quote:Originally posted by thelostverse:
I have. I've used the Cook's Illustrated recipe for pub-style burgers.
They cut 2 lbs. sirloin steak tips into 1/2 inch chunks, and then freeze them on a baking sheet for about 35 minutes until they are very firm and starting to harden around the edges but still pliable.
They then pulse 1/4 of the meat in the food processor until finely ground into 1/16-inch pieces, about 35 one-second pulses. Repeat with the other 3 batches etc... You have to then inspect the meat to discard any long strands of gristle or large chunks of hard meat or fat.
The process worked, but was somewhat time consuming and laborious. I personally don't eat hamburgers, but the family loves them, so they badgered me into making them at home. My wife could definitely tell the difference between home ground and store bought, and she absolutely loved these.
I bought the KA food grinder attachment going forward as it looks like I will be doing this more often.
Try robot coupe food processors. They come a long lifetime. This food processor is capable of pulsing almost anything. Kindly take a look at which one suits you the best depends on your choice. Hope this helps:
Nice 6 year dumpster dive, Annie. Always leery of a 3 time poster making purchasing recommendations. And Robot Coupe is way too much food processor for anyone who's not cooking commercially. Bad call.
A good manual meat grinder can be had for $30 or so. If you're bound and determined to grind your own meat, it's less than the cost of a night at the movies for two. That said, if you frequent a decent butcher, it's not hard to have some good meat ground for you on request. Even my local Giant food will do this without any griping.
Anybody tried Flannery's blends of burgers? Tons of choices for different meats. They are great but shipping makes it very expensive. My local butcher will grind my requested blend for free for 10 one pound packs. Doesn't cost more than their regular hamburger. Next am going to try chuck/sirloin/bacon.