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Theoretically............no. The operative word in your response is "somewhat." There is no somewhat in cooking. There is the proper way and then there are all the other ways.

The texture of the ground meat is critical. You are not making paste here, it's hamburger!!! A meat grinder is $30. You can use it to make sausage and other good stuff. Buy one. Or send me your frikkin' ribeye, and I'll grind it for you.

PH
Just make a smoothy out of it, and you won't have to add any protein powder.

Ribeye is tasty because it has a lot of fat in it. Why not just buy the highest fat content pre-ground hamburger at the market? Or buy ground sirloin and tell the butcher to run it through again with some extra fat cuttings.

Or, just buy the ribeye at the butcher and ask him to grind it for you. But duck quickly because he will most likely throw a knife at you.
quote:
Originally posted by Bella Donna:
A meat grinder? Why would I need a meat grinder? I refuse to buy a food processor because anything a food processor can do, a blender can somewhat do.

Theoretically, will a blender grind the meat into hamburger meat?


Red wine? Why would I buy red wine? It's the same as white wine isn't it?
I can make red wine by adding food colouring, dessert wine by adding sugar
and sparkling wine by putting it in a soda syphon.

(For the record, I think Bella is winding you up. I hope she is.)
I knew this would be an interesting thread when I saw BD started it and wanted to waste a ribeye to make a burger. I wasn't disappointed. Is it just me or is the idea of using a ribeye steak to make ground (or liquified) meat for burgers just plain wrong?

Bella, I'm sure I don't need to pass this culinary wisdom along to you, but if for some reason the blended meat seems a little tough, just give the patties a couple of passes over with your Michelins.
quote:
Originally posted by PurpleHaze:
A meat grinder is $30. You can use it to make sausage and other good stuff. Buy one. Or send me your frikkin' ribeye, and I'll grind it for you.

PH
I don't have room in my kitchen for another piece of equipment; nevertheless, a piece of equipment I will use only a few times a year. I have no desire to make sausage.


Will I need to put anything else in the mixture besides the meat itself? Flour, corn starch, something like that?

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