Just started grinding my own burgers, using MHs Steakburger recipe, but went down from 1/2 to 1/3 pound , just about right for me and the wife. This is the first time (out of 3) that the patties kind of crumbled... is it due to not enough fat in the blend? I thought I had 25-30%, but not certain... also, they were maybe a little bit thinner than before, but still close to 1/3rd pound
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Cookers I have:
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Club Member
- May 2017
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- La Crescenta, CA
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Jambo Backyard Smoker
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As stated by dadof3illinois, it can be lack of fat. From my friends book "Butchers Secrets":"when meat is coarse ground (1/4" holes), it tends to break apart in the frying pan or grill. The simple solution for that is to dissolve 1/2 tsp of salt in 1/2 cup of water, pour it in over two or three lbs meat, stir it in, and let it rest in the refrigerator for an hour or more. Salt breaks down the cell walls, and the patties will now hold their shape".
I do that sometimes, but I like my burgers medium ground (3/16") and I try to ensure the meat is well formed. I then make sure I get a good crust on the burger before I flip.
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Club Member
- Apr 2018
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- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
2 grinds. 1st course, 2nd fine. Slightly freeze meat and grinding attachement prior to each grind. I had same issue. I posted a picture of the article that solved the issue. I'll look for it and if found I'll repost.Last edited by RichieB; August 14, 2020, 03:46 PM.
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Club Member
- Apr 2018
- 4914
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Founding Member & Pit Barrel Cooker Queen
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My toys:
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6" Chef's Knife
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Here's the link to the article that RichieB posted. It's a bit easier to read than the photo.
Thanks, RichieB, for the post--good info there.
Kathryn
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Club Member
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Erik S.
This is the KA grinder I use. I NEVER grind a burger twice. My burgers never fall apart.
im not certain why yours fall apart as they look overly cohesive. They actually seem a bit gummy as If they were ground twice.
Is there more than one cut or type of meat in there??
from the pics they appear to be overworked as if....if your hands may have heated up the outside in an effort to actually avoid overworking the patty. You may have simply lacked pressure while forming them. Even at 90/10 you should not have had an issue.
Thats all I got. Hard to tell from the pics without seeing more.
edit: I didn’t read the articles linked above
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And the Burger King - the veritable Prince of Patties, has spoken. Since HouseHomey makes some of the best looking burgers I’ve ever seen, I’ll take his advice to the bank.
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HouseHomey , thanks... I did actually grind those twice, as they didn’t seem to want to hold together well the first time. I’m sure that was a mistake! Also, I used the largest disc I have (pic attached)...I believe it has 10mm holes? 3/8â€? Is that what you use, or smaller?
Also, only one type of meat, all ribeye with some beef fat added from another ribeye.
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HouseHomey heres the disc I used... grinder only has two, this was the large one (maybe 10mm? 3/8â€?) is that larger than yours? Can’t quite tell from the pics
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HouseHomey per your advice, I’m only gonna grind once today. Do you use the course or medium disc? I think what prompted me to regrind last time was just how course the meat looked... but I agree with your statement that they looked overly cohesive .... actually pasty ...!thought that at the time. I only have the course and fine discs. The fine looks too fine, although I haven’t tried it.Last edited by patcrail; August 15, 2020, 12:56 PM.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7191
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Here's HouseHomey 's post about grinding meat on the Kitchen Aid (mostly) plastic grinder that I took to the bank six months ago. As with all of his culinary prowess, he makes it look so simple. But doggone, that guy can cook! I want my burgers to turn out even half as pretty as his.
Ok. I remember discussing a KA grinder a few times and the latest by the KA Grinder Whisperer Meathead So this was a last second video, again. I apologize for the noise and I was talking a bit fast during this one handed, gimpy debacle. (Rehabbing my shoulder and I got wrecked today, all great though) I had a taste for meat
Kathryn
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fzxdoc thanks again! I couldn’t get the audio on his video clip, but looks like what I just did, except it appears he’s using a little finer disc than my large (I don’t have a medium)... I’m giving it another try only grinding once! Maybe a little too much fat, but is there really such a thing? Lol 😂
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They still look loose. Pack them well. They are fatty. Also you may want to try a flat top if you like that grind.Last edited by HouseHomey; August 15, 2020, 03:32 PM.
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HouseHomey I’m not particularly fond of the grind, it’s just what I ended up with... in hindsight, yes, not packing enough, too loose. No access to a flattop, really want to nail these on the grill, so more practice!
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