Saturday, June 21, 2014

Another Culinary Adventure

Well, the other day on The Chew, it was all about hamburgers.  Michael Simon said that grinding your own meat, making your own patties, is the absolute best way to create the most delicious burger at home.  His theory is that by doing this you know exactly what is in your hamburger meat.  Whereas if buying it already ground you truly have no idea what you're eating.  They do use scraps but from what beef parts? 

This got me to thinking and, of course, I distinctly remember the news a bit back about the pink slime in hamburger meat.  UGH!!  That just makes my stomach churn typing it!

So, my quest was and is to make the best home ground hamburger meat, thereby producing the best burger I can.  And the healthiest, too!  And, of course, we all know that hamburger meat can be used for a gazillion different things from spaghetti sauce to tacos!

At the beginning of the week, I ordered the food grinder attachment for my Kitchen Aid mixer.  On Thursday, I stopped at Whole Foods and picked up 1 1/2 pounds beef chuck, 1/2 pound sirloin, and one short rib (for the fat content).  I was all set to embark on this new journey Friday evening and that I did!!

Before I Began

The Grinding Commenced

The Patties

On The Grill

Before The Swiss Cheese

The Final Built Burger
I have to say that this was a pretty darn good burger.  It held together beautifully and was tender and delicious.  I did overcook it a bit due to the thickness of the original patty and I stupidly didn't use my meat thermometer to be sure I DIDN'T overcook it.  Silly me but with all the prep, I just forgot.  Next time I will be sure to use it.  I also wonder if I need more fat which will keep it juicy.  Michael Simon said if you have to buy hamburger meat already ground, be sure to get the 80/20 version because you NEED the fat to keep the burger juicy while cooking.  Otherwise, you'll have a pretty dry burger.

So, I may add more fat to the next batch.  I love experimenting with this and love that I now know exactly what is in my hamburger meat.  For that, the extra bit of time it took me to grind it (and it was pretty effortless short of the trip to Whole Foods), is all worth it. 

Definitely will be making my own hamburger meat from now on!  Pin It

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