I've heard of sirloin burgers...kobe burgers...but has anyone ever had a ribeye burger? Ribeyes are my favorite cut of steak because it's so flavorful and juicy so I thought about grinding it into a hamburger. Any thoughts?
Original Post
I've done it, with good success. Trim the "hard" fat, but leave as much soft marbling as you can. Use a coarse grind and pack loosely. Cook it hot and fast. Should be tasty. Post your results. I need some humor in my life lately!! 
PH
PH
Your instruction is not precise enough, please specify the weight of ribeye to use, exactly ounce of hard fat to trim down to .001, lastly, packing pressure.
Can I do it in a blender?quote:Originally posted by PurpleHaze:
I've done it, with good success. Trim the "hard" fat, but leave as much soft marbling as you can. Use a coarse grind and pack loosely. Cook it hot and fast. Should be tasty. Post your results. I need some humor in my life lately!!
PH
Don't you have some wine or something to go "market?"quote:Originally posted by pyang:
Your instruction is not precise enough, please specify the weight of ribeye to use, exactly ounce of hard fat to trim down to .001, lastly, packing pressure.
quote:Originally posted by Bella Donna:
Can I do it in a blender?
please don't
quote:I need some humor in my life lately!!
PH
Can I do it in a blender?
Humor fix provided
...... Per kumazam PLEASE do not do this!! Buy a meat grinder. Or have it done. Blender.... 
PH
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?
Theoretically, will a blender grind the meat into hamburger meat?
Oh, go ahead, try the blender. And make sure you post the results. 
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
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
She is joking about the blender...right?
quote:Originally posted by spo1977:
She is joking about the blender...right?
I am 100% sure she is not joking.
Bella before you either hurt yourself or ruin a good cut of meat please go to McDonalds.
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.
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.
Deryl
If you have read any of Bellas cooking stories then you would know that she and everyone in her apartment complex is a whole lot safer if she just goes to McDonalds.
If you have read any of Bellas cooking stories then you would know that she and everyone in her apartment complex is a whole lot safer if she just goes to McDonalds.
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.
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.
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.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
Will I need to put anything else in the mixture besides the meat itself? Flour, corn starch, something like that?
Meat grinder is a must. I have one of those hand cranked vintage ones that comes with different blades, and I can tell you the meat ground on that beauty is much better than anything that went through a turbine at the store. The meat is coarse, it's fresh, it's flavorful. In other words, it's your next "must have" kitchen item.
Bella,
You can make as good a burger with a cheaper piece of meat with a high fat content. You can also buy a grinder to fit most good mixers. This will work much better than a blender. You wouldn't need to buy a food processor.
You can make as good a burger with a cheaper piece of meat with a high fat content. You can also buy a grinder to fit most good mixers. This will work much better than a blender. You wouldn't need to buy a food processor.
Why would one bother with a meat grinder or a blinder? Just run over it a few times with you car, it'll be fine.
Eric beat me to it. Bella, use snow tires for ribeye, off-road tires for chuck, and high performance tires for tenderloin. Use a little road salt for the softer cuts, but calcium chloride is best for chuck.
You'll find much better help on ebob.
You'll find much better help on ebob.
Why do I keep seeing Dan Akroyd with the "Bass-O-Matic" running through my head? Bass-O-Matic
"Mmmm, that's great bass!"
Use a woodchucker.
Buy a whole beef tenderloin and trim it down. Grind the scraps and add it to some 80/20 ground beef. Using a blender or food processor would would basically cause air to be added to the meat. That would cause dry shrunken burgers.
This is one of the things I love about this forum. I couldn't find 5 other people within a 50 mile radius of here with such great ability to tell funny food jokes.
Actually BD, you are smart not to own a meat grinder. Besides not cluttering the apartment, you also get to keep all your appendages. Just find a good butcher and have him do whatever.
Do add as much grain as possible into the ground ribeye. YOu would not want to risk the possiblity that it will taste too much of ribeye when you get done.
Actually BD, you are smart not to own a meat grinder. Besides not cluttering the apartment, you also get to keep all your appendages. Just find a good butcher and have him do whatever.
Do add as much grain as possible into the ground ribeye. YOu would not want to risk the possiblity that it will taste too much of ribeye when you get done.
quote:Originally posted by Deryl:
Actually BD, you are smart not to own a meat grinder.
You are giving her way too much credit...
quote:Originally posted by Board-O:
Eric beat me to it. Bella, use snow tires for ribeye, off-road tires for chuck, and high performance tires for tenderloin. Use a little road salt for the softer cuts, but calcium chloride is best for chuck.
You'll find much better help on ebob.
Me too! You both beat me to it.
I think there is another classic thread in the making.
Maybe Sweet Melissa will add some commentary. Board-O did not dissapoint. We will see.
quote:Maybe Bella should open one called WD-40
I'm pretty sure this her back-up cooking oil.
<insert head shaking graemlin here>
She does it again.
She does it again.
I just read this whole thread for the first time. My eyes are watering from laughing so hard. I am sure that I can't say anything that would measure up.... there are some seriously funny people here.
When I first read the "blender question", I thought that it must be a joke, even from Bella, but in about 5 seconds I realized that it wasn't. Whooooooo. I'm still laughing so hard I'm crying.
Sure, Bella, go ahead and use the blender and post the results. Pleeeeeeeease?
We love it when you "improvise."
When I first read the "blender question", I thought that it must be a joke, even from Bella, but in about 5 seconds I realized that it wasn't. Whooooooo. I'm still laughing so hard I'm crying.
Sure, Bella, go ahead and use the blender and post the results. Pleeeeeeeease?
We love it when you "improvise."
This was exactly the answer I was looking for. Thanks.quote:Originally posted by Berno:
Using a blender or food processor would would basically cause air to be added to the meat. That would cause dry shrunken burgers.
Just add in a pound of lard and they should come together nicely.
I'm not doing this anymore since you guys are so strongly opposed against this action. And I don't want to waste a perfect piece of meat.
No, no, no.... they were only joking. A blender will do fine.
You owe it to us to try it and post the results.
You owe it to us to try it and post the results.
quote:Originally posted by Berno:
Using a blender or food processor would would basically cause air to be added to the meat. That would cause dry shrunken burgers.
I don't agree with that, Berno. I use a food processor all the time to chop things - it's called "pulsing." I also do things like pesto in the blender. No air issues. And in a pinch, I've used a blender using the same technique. A blender is much more difficult, but the downside is not about aeration.
In the distant past, I remember actually using a food processor once or twice to chop meat for hamburgers (adding other ingredients also). It is not nearly as good as grinding meat, but it's possible to do it and still yield a decent burger. The essential problem (in my experience) is not about air, it's about shredding the meat too fine - the texture is all wrong. Just my two cents.
what speed does she need to be traveling when she runs it over 
what gear
if she does a burn out on the meat will that grind it any
can she put it in a vaccum bag with marinade and run that over to help infuse it
do differant marinades need differant speeds or gear selection
can she just put it all in the blender then run the blender over
what setting should the blender be on when she runs it over
what gear
if she does a burn out on the meat will that grind it any
can she put it in a vaccum bag with marinade and run that over to help infuse it
do differant marinades need differant speeds or gear selection
can she just put it all in the blender then run the blender over
what setting should the blender be on when she runs it over