What Cut of Meat Makes the Best Ground Beef
Acquire how to grind your own burger meat! Making your own burger blend at home is incredibly simple and will have your hamburgers to the next level! Easy tips and tricks for the best burger patties included! Plus, a unlike method for those of you who don't own a grinder!
*Updated*
This post was originally published in September 2014. I took new photos and updated the post below to include more than information about how to grind your own meat!
Why purchase pre-ground, overly packed burger meat, which volition surely lead to a stale out burger, when you lot can grind your ain? AND y'all can give it the all-star, V.I.P, ritzy treatment complete with dear and a delicate affect?
Grinding your own hamburger meat is an extraordinarily simple process and with grilling flavour right around the corner, you lot should totally to exist DIY-ing your burgers!
Grinding your ain meat only requires a knife, cutting board, ice cubes, ii mixing bowls, meat grinder (totally worth the few bucks it costs for the attachment if you already have a stand mixer) or a food processor, and a few minutes of your fourth dimension. The pay off, hands down, exceeds the minuscule amount of attempt.
Ever wonder why your favorite restaurant has an unbelievably juicy burger you just cannot seem to replicate at domicile? Especially, when you took the time to purchase all the special toppings and make the copy-cat sauces? Notwithstanding the burger equally a whole is but missing a picayune something?
What your burger is missing is homemade ground beef! It's the clandestine ingredient to an epic burger!
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Why grind your ain beef?
When you grind your own burger meat, you know where the beef is coming from, plus you are in control of the fatty content and can customize the cuts of beef used. While these may seem like small factors, they make all the difference in the world. Basically, grinding your ain beef ensures the freshest meat possible with the perfect fat ratio!
Some other added bonus, your wallet will thank you! Considering, it is a heck of a lot cheaper to grind your own meat versus purchasing prepackaged ground beefiness or beef patties.
Oh, and how could I forget, if you grind it yourself you can also safely savor your burger cooked rare. High five!
Essentially, grinding your own beefiness (or chicken, or pork) takes your boilerplate wearisome burger and transforms it into something spectacular and next level!
Be prepared for people to ask you "what is your secret ingredient"? When you tell them all you did was accept a few minutes to grind the meat yourself, they might non believe something that simple could possibly make THAT much of a divergence. Just trust me, it does!!
The simplicity of achieving an outrageously practiced burger is literally mind blowing. Once you lot grind your own hamburger meat, you will never be picking up a package of the prepared beefiness ever again. Marking my words!
But, before yous go running off to use your meat grinder, or ordering one online, let's go over a few very imperative rules to follow.
How to grind your ain meat for burgers?
- Make sure your grinder is common cold. You want your grinder attachment (all of it: shaft, tube, plate, die and screw) to be extremely COLD. You need to place it in the freezer at To the lowest degree 1 hour before yous program on using it. I volition put mine in the freezer the night before I am going to use it, or sometimes well before that, if I know I desire to use information technology old during the week to come.
- Make sure your meat is cold. After you lot cut the meat into one'' cubes, spread them evenly on a baking sheet and place in the freezer until the meat starts to get firm, but not frozen throughout, about 20-30 minutes. (Do you lot see the theme here? Cold = a must! )
- Make sure you have a common cold basin to catch the ground beef. To ensure your meat remains out of the temperature "danger zone" while you are grinding, fill a large mixing bowl with ice and a little water. Identify another large mixing bowl within the bowl of ice. Place this underneath the attachment to catch the meat as it falls from the grinder. Likewise, you volition desire to work quickly here, and so don't program on taking whatsoever business concern calls or dilly-dally-ing nearly. However, I understand life happens. Worst case scenario, if your meat or grinder become too warm, simply identify the meat and attachment back into the freezer for some other 10-xv minutes. Then go on to grind the meat again.
- Run the meat through the grinder twice. Running the cubes of steak through the meat grinder twice, first with a coarser disk and and so a slightly finer deejay, volition give your burger alloy the perfect texture, especially if you are making smashed burgers or burgers on a griddle!
- Shape burger patties gently. When forming your burgers DO Non compact the patties also tightly, use a fragile touch. And, brand sure you make a pocket-sized dimple, using your finger or thumb, in the center of each burger to forbid burger burl.
- Continue your burger patties cold. To be on the rubber side, I like to transfer my formed burgers onto a canvass pan and place them in the freezer for ten minutes.
What is the best meat to grind for hamburgers?
While there are endless blends of different cuts of beefiness to make your ain burger, all great hamburgers accept a few things in common – texture, flavor and fat.
Regardless of what meat you lot choose to use in your burger alloy, brand sure yous have 25% to 30% fat. When tailoring your burgers to gustation, keep in listen that the 25% to 30% fatty percentage applies to burgers being cooked from medium-rare to medium, respectively. Burgers being cooked to medium-well will need more fat (about 40%), while a rare burger will need less fat (twenty%).
The best cuts of beefiness for burgers:
- Chuck steak. Chuck is the well-nigh commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with ane or ii other cuts of meat.
- Sirloin or Tri-Tip. Sirloin is a relatively lean cutting of steak, only has a good amount of flavor. You will need to supplement sirloin with another cut of meat that has a higher fat content, such equally chuck, brisket, or brusque rib.
- Circular. Round is extremely lean and very inexpensive. If yous are looking to suit your poly peptide-to-fat ratio or lean out your burger, round is a bang-up option.
- Brisket. With a singled-out bulky flavor and high fatty content, adding brisket to your burger volition yield a beautifully rich burger.
- Boneless Short Rib. With a high fat content and rich flavor, adding brusk rib to your burger blend will produce an incredibly moist burger.
- Plate (Skirt and Hanger Steak). A tougher cut of beef with a tart and tangy season, this cutting is a good choice if you experience like getting a little fancy with your burger.
How to make your own burger meat without a grinder?
Don't have a meat grinder? That is admittedly okay!
There are two means to brand basis beef without a meat grinder:
- Food processor. To grind your own burger meat using a food processor, you even so need to cube the beef and place information technology in the freezer for 15-30 minutes earlier proceeding. So, working in batches, pulse the meat until it is finely chopped, about xx pulses. Transfer each batch of pulsed meat into the mixing basin inserted into the ice bowl.
- Hand chop. To hand chop your own burger meat, you even so need to the meat to be nice and cold, and then identify your steaks in the freezer for xv minutes before proceeding. Utilise a cleaver to chop the meat as finely or coarsely as desired.
How to make burger meat patties?
Forming ground beef into patties is elementary and like shooting fish in a barrel to practice! For perfect burger patties, follow the steps beneath!
Before yous begin form your hamburger patties, make certain your ground beef is as cold equally possible and has been properly refrigerated. Every bit well, make sure y'all are working on a clean work surface lined with a big sail of wax paper (to help prevent the meat from sticking to your surface).
- Divide the ground beefiness. When dividing the beef, keep in mind that the college the fat content of the mixture, the more than the patties will compress every bit they melt. The verbal size of your patties should be determined by the size of the bun you will be using. To be precise, I like to use a scale. Raw burger patties should typically range from 4 ounces (for a quarter pounder) to 6 ounces. Try to divide the meat into even sized portions, this volition ensure every burger is done cooking at the same time.
- Form meat into a loose patty. Once you have the meat divided into useable portions, apply your easily to gently form the ground beef into a very loose patty. If you have a cookie cutter, even better! For verbal precision, fill a cookie cutter loosely with ground beef.
- Shape the patty. Take the loosely formed patty of ground meat and very gently shape information technology into a burger patty using your easily. Take care to not overwork the meat. Y'all want a solid disk of meat that is compact, only not too tightly compacted.
- Make an indentation. Utilize your thumb to brand a small indentation or well in the eye of your patty. Since the burger patties will swell while they melt, the indentation volition ensure that the burger patty holds its proper shape once cooked.
- Refrigerate. Transfer the shaped burger patties to the fridge and allow to chill for 30 minutes before using! Cold patties volition agree their shape and stay together amend while cooking.
How to brand burger meat stick together?
There is nothing more frustrating than a burger patty breaking apart and falling between the grates of your grill! Follow these tips to help your burger meat stick together.
- Keep your burger meat common cold. The colder your burger patties are, the more likely they are to hold their shape and stay together. Later on forming your ground beef into patties, place the burger patties onto a sheet pan lined with wax newspaper and identify them into the refrigerator for xxx minutes before using.
- Handle your raw patties as little as possible. When forming your footing beef into patties, make sure yous utilise a gentle touch and avoid overworking the meat.
- Avert adding liquid to the raw patties. Liquid flavoring agents, such as Worcestershire sauce or marinades will cause the burger patties to be loose and fall apart. If you want to add together a sauce or liquid flavoring, practise so once the burger is done cooking.
- Practise non over-flip your burger! When the burger meat is common cold and placed on the grill it will hold its shape well. As well, when it'south cooked, the burger will exist solid. Information technology is the in between stage that makes the burger susceptible to falling apart. This is why information technology is essential you fully melt the bottom of your burger before flipping it over! A burger fully cooked on the bottom will help the burger hold together when flipping!
- Add an egg, but only if admittedly necessary. While I personally do not advocate adding egg to your raw burger patties, you can if needed. To me, the addition of an egg takes a basis beef patty from a burger to a mini meatloaf, but if you are paranoid the burger is going to autumn apart, adding an egg every bit a binding agent will brand the ground beef stickier.
How long is burger meat adept in the fridge?
Footing beefiness should be stored in an airtight, zip-closure bag. Properly stored, burger meat will go along for up to 2 days in the fridge.
Tin can you freeze burger meat?
You can absolutely freeze ground beef also every bit formed ground beefiness burger patties for longer storage!
To freeze burger patties, place the formed patties in a single layer on a wax paper lined sheet pan. Transfer the canvas pan to the freezer and permit the patties to freeze solid before transferring to a zip-closure storage bag. Freezing them solid in a unmarried layer will assistance them keep their shape.
Once fully frozen, stack the patties with a foursquare of parchment paper layered in between to prevent sticking. Transfer the stacked patties to a heavy-duty, zip-closure handbag and remove equally much air equally possible when sealing to prevent freezer burn.
To freeze loose footing burger meat, portion it out into useable portions first (half a pound, 1 pound or 2 pounds), and and then transfer to a heavy-duty cipher-closure bag.
Properly stored, burger meat and burger patties volition go along in the freezer for upward to 3-four months. Make certain you lot characterization your bags with the date they were placed in the freezer and so yous can continue track of storage times.
How to thaw burger meat?
The best way to safely thaw ground beef or burger patties is to identify the meat in the refrigerator and let it to defrost overnight.
To defrost burger meat more quickly, y'all tin defrost it using cold water. To do so, keep the meat in an airtight, zip-closure bag and submerge under Common cold h2o. Exist sure to change the water every 25-30 minutes and utilize the meat immediately.
While yous can employ a microwave to defrost the basis beef, I do non recommend it. Using a microwave volition cause some areas of the raw beef to cook, which results in unappetizing, tough cooked ground beef.
How to season burger meat? When to season burger meat?
You should season your burger meat later forming it into patties and as close to the actual cooking time as possible.
Since salt draws the moisture out of meat information technology volition touch on the texture of the cooked burger. Seasoning your burger meat too early on volition result in a tougher, denser burger patty. So, make sure y'all preheat your grill starting time and season the patties right before you cook them!
How much burger meat per person?
When making your ain patties, you tin can assume between 4 to 6 ounces of ground beefiness per patty.
While at that place are a number of factors to consider when feeding a crown, such as – age and gender of your guests, the number of sides at your party and so on – you can safely presume each person will eat 1 to 1.5 burgers.
To be on the easy and safety side when estimating how much burger meat per person, assume you are making 6 ounce burgers and each person will consume 1 burger:
- 4 people = 24 ounces (i ½ pound)
- 6 people = 36 ounces (ii ¼ pounds)
- eight people = 48 ounces (three pounds)
- 10 people = 60 ounces (3 ¾ pounds)
- 12 = 68 ounces (4 ¼ pounds)
So, what are you waiting for?! Permit's practice the dang thing, grind some beefiness and make the best burgers EVER!
Until adjacent week, friends, cheers – to bodacious burgers!
XOXO
Cheyanne
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How to grind your own burger meat recipe👇
How To Grind Your Own Burger Meat
Learn how to grind your own burger meat! Making your ain burger alloy at home is incredibly elementary and will have your hamburgers to the adjacent level! Like shooting fish in a barrel tips and tricks included, plus a different method for those of y'all who don't ain a grinder!
Servings: 8 burgers
Calories: 280 kcal
- 2.5 Pounds Boneless Chuck Steak *
- .75 Pounds Meridian Sirloin Steak *
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Prepare the grinder attachment: Place the meat grinder attachment in the freezer at least one hour (or up to overnight) in advance of using. I have institute the 3 60 minutes mark to be perfect. Line a baking sheet with freezer paper or plastic wrap for piece of cake clean up.
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Cutting the steaks: Cut the steaks into roughly 1 ½'' cubes. Spread the cubes of beef in an evenly distributed, single layer on the prepared baking canvass. Place the tray of beefiness in the freezer for xxx minutes.
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While the beefiness is chilling, prepare a bowl to concur the footing beef: Fill a large bowl with water ice and add a piddling bit of water. Insert a smaller bowl on pinnacle of the water ice to take hold of the meat equally it comes out of the grinder. THIS Stride IS IMPERATIVE. You need to keep your meat cold!
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Attach the meat grinder, affixed with iii/8'' plate, to your stand mixer. (If you have a different grinder, follow their provided instructions).
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Grind steaks: Grind meat by running it one time through the grinder, with your make shift 'double meat chiller' placed underneath to catch your ground beef. Do not divide different cuts of beefiness when grinding, you want them mixed together.
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OPTIONAL: Switch to the ¼'' plate and run the meat once again through grinder zipper in one case. (I highly recommend running the meat through the grinder twice if you are making smashed burgers! For a regular burger this step is completely optional and depends on the texture of the burger desired.)
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Arctic ground beefiness before using: Cover the bowl of footing beef and place it in the fridge for at least xxx minutes to chill or store it until y'all are ready to use. The ground beef will keep in the refrigerator for 2 days or yous tin can transfer footing beef to a freezer bag and store in the freezer for up to three months.
To grind meat using a food processor:
one. Follow Steps two and three, you do non need to place the bowl of the food processor in the freezer.
2. Working in batches, pulse cubes of steak until finely chopped, well-nigh xx pulses. After each batch, transfer the chopped meat to the 'double meat chiller'.
RECIPE NOTES:
- There is no style to gauge the beef-to-fatty ratio other than eye-balling your mix. If y'all want to be precise, ask your butcher for help. Merely, just wait at the fat in your steaks. For a juicy, flavorful burger, look for near 25 percent fat. For a leaner burger, look for bacteria, less fat steaks.
- If y'all desire an even juicier burger, inquire your butcher if he has beefiness trimmings available and add those to the mix!
- When grinding the cubes of steak, do Not split up the cuts of beef! You desire to grind the steaks together.
- When forming the burger meat into patties, take care to Non overwork the meat! And, exercise Non pack the meat together, you want to utilize a light touch! The slight separation of the meat will allow the juices to run through the patty to create a super juicy and moist burger!
- After you take formed the beef into patties, take your thumb and make a small indentation or well in the middle of your patty. Since the burger patties will keen while they cook, the indentation will ensure that the burger patty holds its proper shape once cooked.
- For the almost flavorful burger, make sure you season the patties liberally on both sides with kosher salt and freshly ground black pepper.
- When grilling your burgers, Practice Non use a spatula to press down on the burger!! If you accept used your finger to create an indentation, there volition be no need to printing down. Flattening the burger with a spatula causes the patty to lose all its moisture and juices resulting in a dry burger.
YIELD: viii (6 ounce) Burgers
Calories: 280 kcal | Protein: 39 g | Fat: xiii g | Saturated Fat: 5 chiliad | Cholesterol: 118 mg | Sodium: 123 mg | Potassium: 677 mg | Vitamin A: 10 IU | Calcium: 31 mg | Fe: 3.9 mg
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