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|
|On The Grill|
|Before The Swiss Cheese|
|The Final Built 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!