Grind your own Burger Meat

Using a meat grinder

Choose your Grinding plate

The perfect size for burgers tends to be about 3 to 4.5 mm

Make sure everything is extremely cold, the meat, the grinder parts, everything!

You can put the grinder parts in the freezer for at least an hour or submerge them in an ice slurry in a bucket.

Cut the meat into Cubes and put them in a freezer for a half hour

Mince the burger meat twice

Minimise the handling of the mince, just let it drop onto a tray or bowl into a loosely constructed line.

Wrap the “lines” in clingwrap, form gently into a sausage and store in the fridge

Shape the burger patties gently.  Do not compress the meat in any way.

Make a small indent, in the centre of each burger patty to prevent the burger from bulging in the centre as it shrinks during the cooking.

Before you begin form your hamburger patties, make sure your ground beef is as cold as possible also, make sure you are working on a clean work surface, I use a large sheet of wax paper to help prevent the meat from sticking to the tray.

Meat Choices

Meat/Fat ratio in Basic Cuts

Flank Steak – 90:10

Chuck Eye Steak – 80:20

Chuck/Short Rib – 70:30

Brisket – 65:35

Chuck 70:30

Chuck is well marbled and has a good fat ratio, it is the most commonly used cut.

Sirloin or Tri-Tip

Sirloin has great flavour but is too lean to be used by itself.

Scotch Fillet, “Ribeye” – 75:25

Fantastic flavour but not cheap, save it for steaks!

Brisket 65:35

Brisket has a distinct beefy flavour and high fat content.

Short Rib 70:30

Short Rib has a high fat content and rich flavour, but it is starting to become expensive

Plate (Skirt and Hanger Steak) 90:10

Plate is a tougher cut of beef with a sharper “iron” flavour, great for burgers but will need some added fat.

There are two ways to make beef mince without a meat grinder:

Food processor.

Keep everything cold, work in batches, using the pulse function.  Go slowly and check often, it is easy to overwork the mix and end up with a crosslinked mix.

Hand chopping.

Keep everything cold as with the other methods.

Use a cleaver to chop the meat as finely or coarsely as you want, this method gives great control over the final mix. The Double cleaver method works well for this.

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The information in this App is provided by Urban Griller in Western Australia

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