Search Advanced search…. New posts. Search forums. Log in. Install the app. For a better experience, please enable JavaScript in your browser before proceeding. You are using an out of date browser.
It may not display this or other websites correctly. You should upgrade or use an alternative browser. Which Grind Plate for Burgers. I just used this Gvode grinder attachment for the Kitchenaid tonight for the first time. I didnt like how the Kitchenaid branded grinder housing was plastic.
The best burger I've made at home or had anywhere for years. While there are a number of factors to consider when feeding a crown, such as — age and gender of your guests, the number of sides at your party and so on — you can safely assume each person will consume 1 to 1.
To be on the easy and safe side when estimating how much burger meat per person, assume you are making 6 ounce burgers and each person will consume 1 burger:. So, what are you waiting for?! Craving MORE? Follow all the deliciousness on Facebook , Pinterest and Instagram! All images and content are copyright protected. Please do not use any images without prior permission.
Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post. Hi Cheyenne , i was thinking about grinding ribey. Hi Alvis, Using ribeye is very subjective. Technically, it will depend upon the grade of your ribeye and how much fat has been trimmed or left untrimmed.
However, generally speaking, I would say most ribeyes have plenty of marbling and should make a great burger — without the need to supplement it!
All the best, Cheyanne. Thanks for posting this! It seems like an extraordinary opportunity to infuse flavor into the meat without the risk to structural integrity you get by pouring liquid on the patties, plus it would infuse the flavor all the way through, rather than just on the surface.
I can see the pros to doing this, obviously…. Or would it cause its own patty integrity issues? Not come out the way I would expect flavor-wise? Textural problems? Would I just end up with a big red pile of sadness? Could it cause food borne illness? Lemme know! The other idea I had would be to mix meats, like pork and beef, or turkey or chicken, etc. I can see a risk to inconsistent cooking rates and risks to undercooked meat other than beef. But this too seems like a wonderful way to complexity and deepen flavors.
And doing it in the grinder would lead, it would seem, to more even, consistent combination. When mixing pre-ground meats by hand, you either end up with pockets of different meats inconsistent blend , or you end up mashing it all way too much and ruining the texture.
It seems that putting a cube of beef and a cube of pork in at the same time would go a great distance to avoiding each pitfall. The idea of a multi-animal, pre-marinated patty that only requires just a sprinkle of salt and pepper and maybe sugar on the surface before applying smoke and flame to it sounds like an absolutely incredible, life-changing experience!
Hi there, Great questions! I really appreciate your enthusiasm for grinding your own meat!!! Marinating: Honestly, I think marinating should be reserved for lower quality cuts of meat such as flank steak. Mixing Meats: Aside from stellar flavor, one of the main points of grinding your own beef is so you can enjoy a burger rare safely.
As far as mixing chicken and turkey, if that sounds good to you, by all means, try it!! I think what I should probably do is for my first outing, just follow your recipe and not get too experimental.
For another flavor of beef that makes a delicious flavor burger is shoulder clod. I primarily grind just brisket and do a double grind on it. A additive I like to add is a fat is bone marrow. One heaping table spoon of chopped bone marrow. Per pound. Your butcher can split a bone for you. Do not run through a grinder as it just whips the marrow and makes it creamy. The flavor is a mild nutty flavor it adds to the burger and juicy. Serve to your guest and tell them later when they praise the flavor.
This will help break down the collagens in the brisket. This is what makes pastrami and corned beef so good. I was wondering why everyone recommends cubing the meat. I have always cut long strips. It is so much easier as they are pretty much self feeding with my grinder. Hi Ulli, You can do either — cut the meat into cubes or cut the meat into long strips. Honestly, it depends on your grinder and personal preference.
I have found that cubing the meat results in a smoother process and reduces the likelihood of clogging your grinder. But again, you can most definitely cut the meat either which way!! Cheers and thank you so much for stopping by! Would be interested in your thoughts on adding bacon to the ground meat grinding it into the mix??
Hi Abby, Great question! I would probably partially cook and finely chop the bacon, and then gently stir or fold it into the ground meat versus grinding the bacon into the mix to avoid any chewy pieces of bacon in the burger meat.
Hi, thanks for sharing this awesome piece. I am having trouble in measuring salt in my recipes. Can you guide me what to do? But, to properly measure salt, you add it to your measuring cup or spoon and then level it off.
If you are asking about what type of salt to use, you should always follow a recipes ingredient list; however, kosher salt or flaky Maldon salt is typically used in cooking.
If you are asking when to add salt to a dish, you should follow the recipes instructions. I hope that helps answer your question! If you are looking for more specifics on salt the science of salt, common ratios used, etc.
What an inspirational article!!!! Thank you! Very informative. Been grinding my own hamburger for years. I have alway been the one that uses less fat and more Tricks-tip. Which made me find this site. Thanks for the the excellent writing and suggestions on seasoning. What is your iron of putting garlic in the meat before freezing? Not all spices and seasonings freeze well and a lot of them can change flavor once frozen.
For example, garlic can become bitter once frozen and salt loses its flavor. Your best bet would be to season the ground beef or hamburgers right before you cook them.
I hope that helps!! Cheers and happy cooking! Five stars for good writing. Thank you. I will try it. I feel I have the confidence and knowledge now to do so, Thank you so much for the great tips. Cheers and warm wishes for a wonderful New Year! I ground my own hamburger instead of buying it already done last time I needed it.
I swore I would never buy pre made again. I forgot the percentage of the two meats and what kind of meat to use. I came across this article and and really appreciated the explanation of the different kinds of meat and the depth of prep needed. Great article! What a great article! Now I have no excuse and plan to put the alternate approaches to use this weekend. Thumbs up for you, Chey! I know I should grind my own burger meat, but I am just too lazy…my grinder sits somewhere in the kitchen…I think last time I saw it was about 10 years ago…LOL.
Chey, I am a burger fanatic. Many mornings I have one for breakfast. I never knew it would make such a difference. Thanks so much for the useful information!
Just in time for grilling season! Stainless Steel Plates and Blades will usually last up to three times longer then carbon steel. Stainless parts are still not dishwasher safe and can get surface rust since they contain steel. A Hub-less Plate can be used on both sides.
A meat grinder plate with a hub is easier to remove but can only be used on one side. My meat is "mushing" and not coming through the plates correctly anymore, what is wrong?
0コメント