EGGARY Posted March 3, 2013 Report Posted March 3, 2013 Anyone here ground their own hamburger meat ? What cuts do you ground ? I have boneless Chuck roast and want to add another cut or two to the mix. Thanks.
Syzygies Posted March 3, 2013 Report Posted March 3, 2013 Re: Hamburger mix blend We've tried various cuts. Brisket good. Short ribs are the most underrated cut for any application: They make hands down the best stews, but are also a fantastic addition to hamburger mixes. Still, chuck rules. Ask for the good end, whatever that means (I forget which end that is, but my butcher knows).
dub Posted March 3, 2013 Report Posted March 3, 2013 Re: Hamburger mix blend I like adding bacon to my ground chuck. I will also add pureed onions as well. dub(grind yer own)
EGGARY Posted March 5, 2013 Author Report Posted March 5, 2013 Re: Hamburger mix blend The hamburgers were excellent. I ground Chuck Roast and Short Ribs. I added 4 slices of bacon but that didn't grind too well. Everyone enjoyed them. I want to make my own Hot Dogs. Thanks for the input.
Firemonkey Posted March 9, 2013 Report Posted March 9, 2013 Re: Hamburger mix blend I grind lean round for my healthier-than-I-am wife, which she uses for all of her purposes when I am away. For my burgers, I will use some of that, maybe about 2/3 of the mix and then the rest is the ragged ends and initial trim from the steaks that I dry age - usually strip loin. So I'm about 2/3 round, and 1/3 strip loin, including any fat from where I squared the ends of the roast before aging. Finally, I save the meaty parts of the post aging trim- the dried ends and stuff- and add some of that to the mix when grinding. And yeah, it's mighty tasty burgers! Sent from my iPad using Tapatalk HD
Gazza Posted March 9, 2013 Report Posted March 9, 2013 Re: Hamburger mix blend We've been using Heston Blumenthal method. Magic in the mouth. !
