What Meat Should I Use for Ground Beef
Learn how to grind your ain burger meat! Making your own burger blend at home is incredibly unproblematic and will take your hamburgers to the next level! Like shooting fish in a barrel tips and tricks for the best burger patties included! Plus, a unlike method for those of yous who don't own a grinder!
*Updated*
This post was originally published in September 2014. I took new photos and updated the post below to include more information nearly how to grind your own meat!
Why purchase pre-ground, overly packed burger meat, which will surely lead to a dried out burger, when y'all tin grind your own? AND you tin can requite it the all-star, 5.I.P, ritzy treatment complete with dear and a delicate touch?
Grinding your ain hamburger meat is an extraordinarily simple procedure and with grilling season correct around the corner, y'all should totally to be DIY-ing your burgers!
Grinding your ain meat only requires a knife, cutting lath, ice cubes, ii mixing bowls, meat grinder (totally worth the few bucks information technology costs for the attachment if you already take a stand mixer) or a nutrient processor, and a few minutes of your time. The pay off, hands down, exceeds the minuscule amount of endeavor.
E'er wonder why your favorite restaurant has an unbelievably juicy burger you just cannot seem to replicate at home? Especially, when you took the time to purchase all the special toppings and brand the re-create-true cat sauces? All the same the burger every bit a whole is just missing a little something?
What your burger is missing is homemade ground beef! It's the secret ingredient to an epic burger!
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Why grind your ain beef?
When you grind your own burger meat, you know where the beefiness is coming from, plus you are in control of the fat content and can customize the cuts of beef used. While these may seem like small factors, they make all the divergence in the earth. Basically, grinding your ain beef ensures the freshest meat possible with the perfect fat ratio!
Some other added bonus, your wallet will thank y'all! Because, it is a heck of a lot cheaper to grind your own meat versus purchasing prepackaged ground beef or beef patties.
Oh, and how could I forget, if y'all grind information technology yourself you can also safely savour your burger cooked rare. High five!
Substantially, grinding your own beefiness (or chicken, or pork) takes your average ho-hum burger and transforms it into something spectacular and next level!
Exist prepared for people to ask you "what is your undercover ingredient"? When yous tell them all y'all did was take a few minutes to grind the meat yourself, they might not believe something that uncomplicated could possibly brand THAT much of a difference. But trust me, information technology does!!
The simplicity of achieving an outrageously good burger is literally mind blowing. Once you grind your own hamburger meat, you will never be picking up a packet of the prepared beefiness ever again. Mark my words!
But, before you become running off to use your meat grinder, or ordering one online, allow'southward go over a few very imperative rules to follow.
How to grind your own meat for burgers?
- Brand certain your grinder is cold. Y'all want your grinder attachment (all of it: shaft, tube, plate, die and screw) to be extremely COLD. You lot need to place it in the freezer at LEAST 1 60 minutes before y'all plan on using information technology. I will put mine in the freezer the night before I am going to utilise information technology, or sometimes well earlier that, if I know I want to use it sometime during the week to come.
- Make sure your meat is cold. Subsequently you cut the meat into i'' cubes, spread them evenly on a baking canvass and place in the freezer until the meat starts to get firm, only non frozen throughout, about 20-thirty minutes. (Exercise you see the theme here? Cold = a must! )
- Brand certain you have a common cold basin to grab the footing beef. To ensure your meat remains out of the temperature "danger zone" while you are grinding, fill a large mixing bowl with ice and a little water. Place another large mixing bowl inside the basin of ice. Identify this underneath the attachment to take hold of the meat as it falls from the grinder. Also, you will want to work quickly here, then don't plan on taking any concern calls or dilly-dally-ing most. However, I understand life happens. Worst case scenario, if your meat or grinder become too warm, just place the meat and attachment dorsum into the freezer for another ten-15 minutes. Then proceed to grind the meat again.
- Run the meat through the grinder twice. Running the cubes of steak through the meat grinder twice, first with a coarser disk so a slightly effectively disk, will give your burger blend the perfect texture, especially if you lot are making smashed burgers or burgers on a griddle!
- Shape burger patties gently. When forming your burgers DO Non compact the patties likewise tightly, use a delicate touch. And, make sure you make a small dimple, using your finger or thumb, in the centre of each burger to forbid burger bulge.
- Keep your burger patties cold. To exist on the safe side, I similar to transfer my formed burgers onto a canvass pan and place them in the freezer for 10 minutes.
What is the all-time meat to grind for hamburgers?
While there are endless blends of different cuts of beefiness to brand your own burger, all smashing hamburgers have a few things in common – texture, flavour and fat.
Regardless of what meat you choose to apply in your burger alloy, make sure y'all have 25% to xxx% fatty. When tailoring your burgers to taste, go on in mind that the 25% to thirty% fatty percentage applies to burgers being cooked from medium-rare to medium, respectively. Burgers existence cooked to medium-well volition need more fat (about 40%), while a rare burger will need less fat (20%).
The best cuts of beef for burgers:
- Chuck steak. Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in season with a decent lean-to-fat ratio, chuck steak is by and large the primary cutting used in burger blends and is supplemented with 1 or two other cuts of meat.
- Sirloin or Tri-Tip. Sirloin is a relatively lean cut of steak, merely has a good amount of flavour. You will need to supplement sirloin with some other cutting of meat that has a higher fat content, such every bit chuck, brisket, or short rib.
- Round. Circular is extremely lean and very inexpensive. If you are looking to conform your protein-to-fat ratio or lean out your burger, round is a great pick.
- Brisket. With a distinct beefy flavor and high fat content, adding brisket to your burger volition yield a beautifully rich burger.
- Boneless Short Rib. With a loftier fatty content and rich season, adding brusk rib to your burger blend will produce an incredibly moist burger.
- Plate (Skirt and Hanger Steak). A tougher cut of beef with a tart and tangy flavor, this cutting is a good option if you feel like getting a little fancy with your burger.
How to make your ain burger meat without a grinder?
Don't take a meat grinder? That is absolutely okay!
At that place are two ways to make footing beefiness without a meat grinder:
- Nutrient processor. To grind your own burger meat using a nutrient processor, you even so need to cube the beef and place information technology in the freezer for 15-30 minutes before proceeding. And so, working in batches, pulse the meat until it is finely chopped, about xx pulses. Transfer each batch of pulsed meat into the mixing bowl inserted into the ice basin.
- Hand chop. To hand chop your own burger meat, you still demand to the meat to be nice and cold, and so identify your steaks in the freezer for 15 minutes earlier proceeding. Utilise a cleaver to chop the meat as finely or coarsely as desired.
How to brand burger meat patties?
Forming ground beef into patties is elementary and easy to practise! For perfect burger patties, follow the steps below!
Before you begin course your hamburger patties, make sure your ground beefiness is as common cold as possible and has been properly refrigerated. Too, make sure you are working on a clean piece of work surface lined with a large sheet of wax paper (to help preclude the meat from sticking to your surface).
- Carve up the ground beefiness. When dividing the beef, keep in mind that the higher the fatty content of the mixture, the more than the patties will shrink equally they melt. The exact size of your patties should be adamant past the size of the bun you will be using. To be precise, I like to apply a calibration. Raw burger patties should typically range from 4 ounces (for a quarter pounder) to vi ounces. Try to divide the meat into even sized portions, this will ensure every burger is done cooking at the same time.
- Grade meat into a loose patty. One time you have the meat divided into useable portions, use your hands to gently course the basis beef into a very loose patty. If y'all have a cookie cutter, even better! For exact precision, fill up a cookie cutter loosely with basis beef.
- Shape the patty. Take the loosely formed patty of ground meat and very gently shape information technology into a burger patty using your hands. Take intendance to non overwork the meat. You desire a solid disk of meat that is compact, but non too tightly compacted.
- Make an indentation. Use your thumb to make a small indentation or well in the center of your patty. Since the burger patties volition swell while they cook, the indentation will ensure that the burger patty holds its proper shape once cooked.
- Refrigerate. Transfer the shaped burger patties to the refrigerator and allow to arctic for thirty minutes earlier using! Cold patties volition hold their shape and stay together better while cooking.
How to brand burger meat stick together?
There is goose egg more frustrating than a burger patty breaking apart and falling between the grates of your grill! Follow these tips to help your burger meat stick together.
- Keep your burger meat cold. The colder your burger patties are, the more likely they are to concord their shape and stay together. Subsequently forming your footing beef into patties, place the burger patties onto a sheet pan lined with wax paper and place them into the refrigerator for 30 minutes before using.
- Handle your raw patties equally little as possible. When forming your ground beef into patties, make certain yous use a gentle touch and avoid overworking the meat.
- Avoid adding liquid to the raw patties. Liquid flavoring agents, such as Worcestershire sauce or marinades will cause the burger patties to exist loose and autumn apart. If you desire to add a sauce or liquid flavoring, do so one time the burger is done cooking.
- Do not over-flip your burger! When the burger meat is cold and placed on the grill information technology will concur its shape well. As well, when it's cooked, the burger will exist solid. Information technology is the in between stage that makes the burger susceptible to falling apart. This is why it is essential yous fully melt the bottom of your burger before flipping it over! A burger fully cooked on the bottom will assistance the burger agree together when flipping!
- Add an egg, but just if admittedly necessary. While I personally do not abet adding egg to your raw burger patties, you can if needed. To me, the addition of an egg takes a ground beef patty from a burger to a mini meatloaf, but if you are paranoid the burger is going to fall apart, adding an egg as a binding agent will brand the ground beef stickier.
How long is burger meat good in the fridge?
Ground beef should be stored in an airtight, zip-closure pocketbook. Properly stored, burger meat will keep for up to 2 days in the refrigerator.
Can yous freeze burger meat?
You can absolutely freeze ground beef every bit well every bit formed ground beef burger patties for longer storage!
To freeze burger patties, place the formed patties in a single layer on a wax paper lined sail pan. Transfer the canvas pan to the freezer and permit the patties to freeze solid before transferring to a zip-closure storage pocketbook. Freezing them solid in a single layer volition help them keep their shape.
In one case fully frozen, stack the patties with a square of parchment newspaper layered in between to prevent sticking. Transfer the stacked patties to a heavy-duty, zip-closure handbag and remove equally much air as possible when sealing to prevent freezer burn.
To freeze loose ground burger meat, portion information technology out into useable portions first (one-half a pound, one pound or 2 pounds), and so transfer to a heavy-duty zilch-closure purse.
Properly stored, burger meat and burger patties will proceed in the freezer for up to three-4 months. Make certain you label your numberless with the date they were placed in the freezer so you can keep runway of storage times.
How to thaw burger meat?
The all-time mode to safely thaw ground beef or burger patties is to place the meat in the refrigerator and allow it to defrost overnight.
To defrost burger meat more rapidly, you lot can defrost it using common cold h2o. To exercise so, go on the meat in an airtight, zip-closure handbag and submerge under Common cold water. Exist sure to modify the water every 25-30 minutes and use the meat immediately.
While you can use a microwave to defrost the basis beefiness, I do non recommend it. Using a microwave will crusade some areas of the raw beefiness to cook, which results in unappetizing, tough cooked footing beef.
How to season burger meat? When to season burger meat?
You should season your burger meat later forming information technology into patties and every bit shut to the actual cooking time every bit possible.
Since salt draws the moisture out of meat information technology volition affect the texture of the cooked burger. Seasoning your burger meat too early will result in a tougher, denser burger patty. Then, make certain you preheat your grill offset and season the patties right before you lot cook them!
How much burger meat per person?
When making your own patties, y'all can presume between 4 to 6 ounces of ground beef per patty.
While there are a number of factors to consider when feeding a crown, such equally – historic period and gender of your guests, the number of sides at your party and so on – you can safely presume each person will consume 1 to i.5 burgers.
To be on the easy and safe side when estimating how much burger meat per person, assume you lot are making 6 ounce burgers and each person will consume 1 burger:
- 4 people = 24 ounces (1 ½ pound)
- 6 people = 36 ounces (2 ¼ pounds)
- 8 people = 48 ounces (iii pounds)
- 10 people = threescore ounces (three ¾ pounds)
- 12 = 68 ounces (4 ¼ pounds)
So, what are y'all waiting for?! Let'southward practise the dang matter, grind some beefiness and make the all-time burgers E'er!
Until next week, friends, cheers – to bodacious burgers!
XOXO
Cheyanne
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How to grind your ain burger meat recipe👇
How To Grind Your Own Burger Meat
Larn how to grind your own burger meat! Making your ain burger blend at home is incredibly simple and will take your hamburgers to the adjacent level! Piece of cake tips and tricks included, plus a unlike method for those of you who don't own a grinder!
Servings: 8 burgers
Calories: 280 kcal
- 2.v Pounds Boneless Chuck Steak *
- .75 Pounds Top Sirloin Steak *
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Set up the grinder attachment: Place the meat grinder zipper in the freezer at least 1 hour (or upwardly to overnight) in advance of using. I have plant the 3 hour mark to be perfect. Line a baking sail with freezer newspaper or plastic wrap for easy clean upwards.
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Cut the steaks: Cut the steaks into roughly 1 ½'' cubes. Spread the cubes of beef in an evenly distributed, unmarried layer on the prepared baking sail. Place the tray of beefiness in the freezer for 30 minutes.
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While the beef is chilling, prepare a bowl to concur the ground beef: Fill a big bowl with ice and add a little fleck of water. Insert a smaller bowl on top of the ice to grab the meat as it comes out of the grinder. THIS STEP IS IMPERATIVE. Y'all need to keep your meat cold!
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Attach the meat grinder, affixed with 3/8'' plate, to your stand up mixer. (If you lot have a different grinder, follow their provided instructions).
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Grind steaks: Grind meat by running it in one case through the grinder, with your make shift 'double meat chiller' placed underneath to take hold of your ground beef. Do not separate dissimilar cuts of beef when grinding, you desire them mixed together.
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OPTIONAL: Switch to the ¼'' plate and run the meat again through grinder attachment one time. (I highly recommend running the meat through the grinder twice if you are making smashed burgers! For a regular burger this step is completely optional and depends on the texture of the burger desired.)
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Chill ground beef before using: Cover the bowl of basis beef and place information technology in the refrigerator for at least 30 minutes to arctic or shop it until you lot are ready to use. The ground beef will keep in the fridge for 2 days or yous tin can transfer ground beef to a freezer handbag and shop in the freezer for up to 3 months.
To grind meat using a food processor:
1. Follow Steps 2 and 3, yous do not need to identify the basin of the food processor in the freezer.
two. Working in batches, pulse cubes of steak until finely chopped, nearly 20 pulses. Later each batch, transfer the chopped meat to the 'double meat chiller'.
RECIPE NOTES:
- There is no way to approximate the beef-to-fat ratio other than eye-balling your mix. If yous want to be precise, ask your butcher for assist. But, merely wait at the fat in your steaks. For a juicy, flavorful burger, expect for virtually 25 percent fat. For a leaner burger, look for bacteria, less fatty steaks.
- If you lot desire an even juicier burger, ask your butcher if he has beef trimmings available and add those to the mix!
- When grinding the cubes of steak, do NOT separate the cuts of beef! Y'all want to grind the steaks together.
- When forming the burger meat into patties, take intendance to NOT overwork the meat! And, do Not pack the meat together, you desire to apply a light touch! The slight separation of the meat will permit the juices to run through the patty to create a super juicy and moist burger!
- After you have formed the beef into patties, have your thumb and make a small indentation or well in the center of your patty. Since the burger patties will neat while they cook, the indentation volition ensure that the burger patty holds its proper shape in one case cooked.
- For the most flavorful burger, brand sure you season the patties liberally on both sides with kosher salt and freshly ground blackness pepper.
- When grilling your burgers, DO Non utilize a spatula to press down on the burger!! If you have used your finger to create an indentation, in that location will be no need to printing downward. Flattening the burger with a spatula causes the patty to lose all its moisture and juices resulting in a dry burger.
YIELD: 8 (half dozen ounce) Burgers
Calories: 280 kcal | Poly peptide: 39 g | Fat: thirteen g | Saturated Fatty: 5 g | Cholesterol: 118 mg | Sodium: 123 mg | Potassium: 677 mg | Vitamin A: 10 IU | Calcium: 31 mg | Iron: 3.9 mg
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