Best Hamburger Recipe?
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PokeChop yes afterwards, but it really does not matter. I grind though a 8mm then through 5mm add spices mix and cook. If you want to add spices at some point in the grind cycle that would do just fine too.
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PokeChop I know the recipe seems simple but the accent and soy sauce really takes the umami sensation to the next level.
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PokeChop I know the recipe seems simple but the accent and soy sauce really takes the umami sensation to the next level.
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Hey Everyone,
I’ve made lots of sausages, however this will be my first time making hamburger. How many passes through the grinder do you grind the meat? My thought was first pass 3/8" plate and then final pass 1/8" plate. What have you found to work the best?
PokeChop I like it ground one time with 3/8. If you ever get a “great” burger from a class place, that’s the grind they use. Just mix it enough to let it get sticky. I like to let them sit in the fridge for a couple hours to let them meld the flavors and set up. Have fun with it. I’ve made burgers with chuck, brisket, sirloin (with a little fat) and combos of all. Like the brisket or brisket/chuck the best. But, who am I. You get the mouthfeel or taste you or your family like. You will never buy ground meat again. I picked up a little trick from someone on this site for the extra you don’t make into patties: wrap it in plastic wrap first, then vacuum pack it. That way, none of the juices will escape. Just have fun with it.
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I grind all of our hb once to twice a year. I purchase whole packers of brisket, sirloin and chuck. Whack em up and grind away. Weigh each out to 1 lb packages and vav em up and into the freezer.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
I grind all of our hb once to twice a year. I purchase whole packers of brisket, sirloin and chuck. Whack em up and grind away. Weigh each out to 1 lb packages and vav em up and into the freezer.
@dennyo Yep, many people like you have quality on the minds because you know what’s in there. Congrats to you and all of the rest. Definitely a great combo with many uses throughout the year.
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PokeChop I like it ground one time with 3/8. If you ever get a “great” burger from a class place, that’s the grind they use. Just mix it enough to let it get sticky. I like to let them sit in the fridge for a couple hours to let them meld the flavors and set up. Have fun with it. I’ve made burgers with chuck, brisket, sirloin (with a little fat) and combos of all. Like the brisket or brisket/chuck the best. But, who am I. You get the mouthfeel or taste you or your family like. You will never buy ground meat again. I picked up a little trick from someone on this site for the extra you don’t make into patties: wrap it in plastic wrap first, then vacuum pack it. That way, none of the juices will escape. Just have fun with it.
zbigjeff When you grind the brisket, do you trim it at all or just use the untrimmed whole packer brisket?
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zbigjeff When you grind the brisket, do you trim it at all or just use the untrimmed whole packer brisket?
Chef I remove any silver skin for sure. Then, I trim to get about an 80/20 blend (eye ball) and save the rest of the fat for when I grind a meat like sirloin when you need the fat content.
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Chef I remove any silver skin for sure. Then, I trim to get about an 80/20 blend (eye ball) and save the rest of the fat for when I grind a meat like sirloin when you need the fat content.
zbigjeff Makes sense. Thanks. I’m beginning to grind my own ground meat. Until recently, I just had too much volume to deal with the equipment I had. sounds like a blend of brisket and a leaner cut would be perfect.
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zbigjeff Makes sense. Thanks. I’m beginning to grind my own ground meat. Until recently, I just had too much volume to deal with the equipment I had. sounds like a blend of brisket and a leaner cut would be perfect.
Chef Your blend if also perfect. I did three different grinds recently. One was pure brisket. Next was brisket and sirloin and the 3rd was brisket and chuck. Because of the sirloin type (basically beef knuckle) was soooo lean, I used all of the reserved fat for that mix. I used some for hamburger patties and the rest I portioned it out into 2 lb vac packs for whatever I want to do with it in the future. I caught all of the meats at a reasonable price before the huge jump in prices lately. Got the brisket for 3.29, knuckle at 2.69 and the chuck for 3.69 bulk at a restaurant supply house in town. Just went back the other day and brisket was at 4.79, knuckle at 3.79 and chuck at 4.59. Yep, a pretty decent jump.
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lkrfletcher Do you add any fat or does the roast (Chuck I assume) provide enough?
PokeChop I do not add additional fat.
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You may also want to try some of Walton’s Patty Mixes. The Jalapeno is excellent, but be advised. It is hot. May want to add to ten lbs instead of 6.
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there was a conversation past about adding bone Maro to the grind
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I like to freshly grind brisket and chuck, form 1/3lb patties, not pounded to heck but just enough to hold it together. I season just the outside of the meat right as I am putting it on the cooking surface. Right now I am on the Fiesta Brand Uncle Chris’ Steak Seasoning.
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I like to freshly grind brisket and chuck, form 1/3lb patties, not pounded to heck but just enough to hold it together. I season just the outside of the meat right as I am putting it on the cooking surface. Right now I am on the Fiesta Brand Uncle Chris’ Steak Seasoning.
HerbcoFood That is a pretty good seasoning, and it’s cheap!
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Would you all recommend seasoning, shaping, freezing, and vac pack a larger group of patties or just freeze and pack unseasoned hb?
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Would you all recommend seasoning, shaping, freezing, and vac pack a larger group of patties or just freeze and pack unseasoned hb?
samspade I really never make the exact same burger two times in a row, it all depends on the bun I choose to buy and what seasoning mood that I am in. I never freeze hamburger preformed/seasoned.
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Would you all recommend seasoning, shaping, freezing, and vac pack a larger group of patties or just freeze and pack unseasoned hb?
samspade if freezing i like to have them already seasoned and ready to go when thawed, but it’s a preference thing to me I’ve done it both ways and convenience seems to be the only difference. Fresh is always best, but unfortunately that is not always and option.
Lamb will definitely be part of the mix.
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