Got a 2.25 lb corned beef brisket from the grocery store and cubed it up and it is chilling in the freezer for a bit. Next step grinding.
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Making corned beef burger patty melts today.
Got a 2.25 lb corned beef brisket from the grocery store and cubed it up and it is chilling in the freezer for a bit. Next step grinding.
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Very interesting! I will keep an eye on this thread for sure. -
Corned beef has been turned into hamburger. Seems a bit moist. Letting it rest in The fridge a bit before I patty it up
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I had no problem grinding the meat. I put the cubes in the freezer for about 20 minutes to firm them up. Turned the mixer onto 4 and started grinding. Never once did it bog down. -
The kitchen aid grinder works great. The only time it struggles is if sinew or silverskin gets in there, but it’s not hard to open up, pull that out, and get rolling again.
Very handy when whole cuts happen to be on sale cheaper per pound than ground.
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Burgers are now on the grill
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Have you made corned beef burgers before, ssandy_561 ?
This is an interesting topic. Thanks.
KathrynComment
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My plan is to start them on the Weber kettle and then finish them on the Blackstone griddleComment
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Smoked Swiss is being sliced
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Off the grill and onto the griddle
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Pay no attention to the two slices of turkey on the griddle. My better half does not like corned beef -
28" Blackstone. Got it on sale on Amazon for $127.85.Last edited by ssandy_561; March 18, 2018, 09:31 PM.
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Got a bit of a crust
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Back onto the grill to melt the cheese
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Finished product
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Reuben patty melt Mmmm. And the verdict?Comment
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Now for the good, the bad and the ugly
The Good:
The Flavor of the burgers was awesome
The smoked Swiss added a nice smokey flavor to the burger
I have some left over raw burger I put in the freezer. Corned Beef hash and Dippy eggs are on the dinner menu this week.
The Bad:
The textured of the burger was a bit off. I used the fine grinding die for the grinder. Should have used the large hole die.
All I could find was pre sliced marble rye bread. The bread was too thin and fell apart a bit as the burgers were eaten.
The Ugly:
I over cooked the burgers. The weren't dry but by no means were they juicy. The first time I checked the temp on the burgers on the grill they were at 160. I still needed to get a crust on them on the griddle and I still needed to melt the cheese on them.
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Next time here is what I'm going to change
Use the large die for the grinder
I'm gonna let the hamburger "dry out" a little longer in the refrigerator. The burger was quite wet when I formed the burgers. There was too much liquid still in the burger.
I'm going to cook them 100% on the griddle next time and monitor my temps better.
I've never really liked burgers on bread. I think I'll ask the bakery 3 to 4 days in advanced if they can make me some rye hamburger rollsComment
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Great write up and critique!Comment
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