Heretical Ground Beef questions

[Mister C]

But I must know as I'm in a pinch...

Making burgers and I only have access to either grass fed organic but vacuum sealed ground beef or conventional loose ground beef. Same fat ratio.

My heart says organic etc, my head says loose. Anybody ever reground ground beef to loosen it up? Any other thoughts that could result in great burgers using either of these?

Cheers

[STEbbq]

If both are bought from a store, I would just follow your usual plan to make burgers. I’d probably just mix the two for fun. I think regrinding wouldn’t add any benefits.

The answer would be different if you are grinding a chuck roast for burgers but this is not the case here.

[STEbbq]

If you want to grind them again, you can mix in brisket or short rib.

This is the recipe I have used for years.

https://www.weber.com/US/en/blog/grilling-inspiration/webers-ideal-cheeseburgers-with-5-burger-tips/weber-29645.html

[Mister C]

Thanks, yes they are both store bought. Your view is that the vacuum sealed won't differ much from the loose grind at the counter? I've used the sealed stuff many times for other dishes when I can break it up in the pan but never for burgers. Usually i grind my own but alas am away from home and trying to make do with what's available.

Any thoughts on how to 'fluff' the brick? Fork perhaps? I guess I'm searching for some magic tip to ease my mind about using the better quality but questionably packaged meat, but I'm guessing trying it out is the only way to know.

[GolfGeezer]

I buy store ground beef 80/20 by the pound from our Pavilion’s meat dept. it is easy fluff, as you want, by hand/fingertips. If really clumped, a fork help. Not a fan of the vac sealed stuff.

[Mosca]

Thanks, yes they are both store bought. Your view is that the vacuum sealed won't differ much from the loose grind at the counter? I've used the sealed stuff many times for other dishes when I can break it up in the pan but never for burgers. Usually i grind my own but alas am away from home and trying to make do with what's available.

Any thoughts on how to 'fluff' the brick? Fork perhaps? I guess I'm searching for some magic tip to ease my mind about using the better quality but questionably packaged meat, but I'm guessing trying it out is the only way to know.

I’ve never messed with a brick of ground beef. It’s usually a pound; I open it, split it into quarters and smash those, they can be cubed instead of spherical. They get sort of a Wendy’s thing going on, but they’re still great.

If you’re not smashing them, just form patties and proceed.

if you DID want to loosen them, maybe form patties and then stick a fork into them all over, like a jaccard. That’s what I would do, if that was my goal.

[Mister C]

Nice I ended up wimping out this time and went with the loose grind, though I did find some slightly nicer stuff. When I get back to the lab I will give the brick a thorough test, smashed and hand formed. Thanks for your thoughts!

[Mister C]

I buy store ground beef 80/20 by the pound from our Pavilion’s meat dept. it is easy fluff, as you want, by hand/fingertips. If really clumped, a fork help. Not a fan of the vac sealed stuff.

Cheers for your thoughts. The grocery near me carries a local farm that vac seals their pasture raised beef, and I like that stuff a lot for all things besides burgers. For (beef) burgers, I typically get a chuck roast and mix in some brisket in the grinder at home. Before I did that, I used to buy the loose grind and they worked great, I just found the cuts typically allow more control over the source of the meat.

[texastweeter]

I'd go lose ground. Loose ground will have all the pockets that captures all those lovely juices.

[mrteddyprincess]

Loose is the way to go! Grinding a second time would be like emulsifying it, and I don't think that would be good for ground meat. The proteins would get tight. Keep the proteins loose.

[Mister C]

This is indeed the choice I made. Thanks for the validation, I'll post something on SUWYC if I make it out alive today. It's a hot one!

[texastweeter]

At most markets you can get a chuck, short rib, or brisket and ask them to grind it for you

[Mister C]

I typically do this, unfortunately the options were very slim and that wasn't one of them yesterday. Good call though.

[Santamarina]

When I don’t have time to grind for smash burgers I’ll grab a tube of 80/20 from the market. It’s not ideal, but it does the job. When I’ve picked up loose at the meat counter it always gets compacted more than I’d like - even when asking them to gently wrap it without compressing. Any of the ways will make a tasty burger within the acceptable margin of error.

[Mister C]

Let us hope you are right 🤞

[MBMorgan]

Your head is right: Loose is the way to go.

[hoovarmin]

Loose, for sure. They ruin beef when they compress it like that. I think it makes it taste like high school cafeteria food. That, and "organic" is a tricky subject. Quite often its simply a marketing gimmick.

[Mister C]

Too true on the last point. I was able to visit the farm I usually get beef from, they are certified humane and organic pasture raised. But it's way too easy to label yourself something like that and not live up to the perception.