Bought some Kroger ribeye (4 1/2 lbs), but had them cut 2†thick.... the thin ones in the case had nice marbling, but I got my two gigantic steaks home, and zero marbling, looked like select or lower! Cut one in half for steaks & grilled, it was chewy like a sirloin, so I decided to make burgers! Ground my first burgers from a chuck last week, and they were awesome. So I bought a hand-grinder, ground up a pound of this ribeye with some extra fat, seasoned with pepper, garlic, onion, & a pinch of mustard. Gonna serve on brioche buns, with lettuce, tomato, sweet onion & mayo.... we’ll see
Ok, didn’t take any pictures when they were done, but they were absolutely the best burgers we’ve ever had! Only problem (not really a problem, but would like to fix it) was that they kind of fell apart when taking off indirect& moving to direct.... it was either not enough fat to hold them together, or just too thin (about 1/3 rd pound, maybe too wide/thin).... either way, they tasted absolutely incredible! The dash of mustard powder was a nice add
Anyone know what makes patties fall apart? I did these about 1/3 pound, so they were a little thin... maybe I didn’t get enough fat mixed in (although I’m pretty sure it was at least 25-30%)??? The last couple efforts didn’t do this
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