Notes and pictures below of my ground chuck eye steak burger cook. I used a couple of chuck eye steaks and a food processor to make my own ground beef burgers.
I took my WSM bottom and put it up on my gas grill to cook over charcoal, but it was rather difficult to get leverage since I'm vertically challenged. The burgers were pretty good, but I learned a few things during the cook that I could likely do better next time like more seasoning and a finer grind.
Yup. Lesson learned. I read too much into the overhandling of the meat stuff and went with a coarse ground. It was not very appetizing to get a chunk of fat in the bite of your burger.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Chuck Eye steak is all I use these days for grinding hamburger meat. My procedure is similar to yours except that, instead of boiling, I "dry pasteurize" by searing over a "warp 10" sear burner for 30 seconds or so on each surface of the steak. I then cut into chunks and partially freeze the meat for 20 - 30 minutes prior to grinding. In a food processor, I grind in small batches to a considerably finer grind than what you show in your pictures and take a few seconds to pick over the ground meat to remove any lumps of fat, sinew, silver skin, etc., before grinding the next small batch. I don't season at all prior to making the burger patties. When I do season the patties, all I use is onion salt, garlic salt, and dried basil (crushed to a powder between finger tips when applying). I then cook them indirect (basically treating the burgers like little steaks) on my Weber gasser to 125 deg. F before moving them to the sear station. They turn out somewhere between medium and medium-rare ... and are always awesome. Nice job with the blog BTW!
I used brisket recently on a similar cook and ground the beef a little finer. I also just coated the surface with some big bad beef rub. They turned out excellent!
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