Inspired by all the great posts on this site, I recently bought some new toys. One of which was the grinder attachment to my KitchenAid mixer. I was a little over whelmed with the meat mix suggestions so I just started out simple with Chuck steaks. Wow wow wow! I can't believe how delicious my burger tasted. Easily the best burger I've ever made and I did nothing but add salt before searing. If you've never ground your own burger, you MUST TRY THIS. It was really a revelation!
8oz patties cooked indirectly until about 120 then seared over direct heat flipping about every minute until 135. Served w Glop and a slice of tomato and onion. Nothing fancy but the meat really shined through.
Looks delicious. How does the Kitchen Aid mixer handle the grinding part? Any signs of straining? I was thinking of buying a dedicated grinder because I wasn't sure if the mixer gearing would be strained grinding meat.
Seemed great although I only ground about 2.5lbs at a time. I can imagine that if you are going to do a lot of burgers that you might want to stop halfway and clean out the meat that doesn't grind but wraps around the parts, but I don't know yet if that's really necessary.
Get meat semi-frozen in chunks prior to grinding. That should help with meat wrapping. Also be sure it is put together tightly so knife & plate are intimate!
The fat will get wrapped around the blade and make it work harder. It is a good idea to keep that cleaned out and keep the meat as cold as possible (almost frozen)
Good looking burger! I just bought a food processor and I am hoping to grind my own for the first time on Sunday. Either Chuck or short rib or...
Thanks for the post!
sblair1255 - I just purchased the KA attachment a few weeks ago. I have ground one time - about 3 lbs that I cut into small chunks and put in the freezer till stiff but not hard. The grind went well and I did not have anything wrap around the shaft. There was a bit at the end that did not come out, but only a small amount. I was pleased and my next project will be sausage patties.
One tip I have found is "they" recommend cutting the meat in 1" cubes, I cut in 1x1 strips. That make the meat "self feeding" in the tube and less time cutting up the meat
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> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
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Very nice! Next time, if you can find them, try chuck eye steaks ... their flavor profile is very close to ribeye and I now use them exclusively for ground burger meat.
I actually read your comments on the chuck eye on a different post and tried to find them...alas, my Costco was fairly limited. I'll grab them when I find them!
JCBBQ - I can only find them at a local Safeway where there happens to be a really good butcher. There are only 2 chuck eye steaks per cow ... so they can be hard to find.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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