Grinding burger meat at home is an easy way to customize your own burger blend and to guarantee that you are using the freshest, highest-quality cuts of meat.
1. Choose the right cut, such as well-marbled flat iron steaks from the chuck, or shoulder, of the steer. Freeze the meat for 30 minutes until well chilled. This will make it easier to cut the beef and, later, to keep it cold while you're grinding it.
2. Using a sharp knife, cut the beef into 1" cubes.
3. Transfer cubed beef to a tray.
4. Prepare the grinding equipment by putting it in the freezer and leaving it for 20 minutes. This will help to keep the meat cold while it's being ground.
5. Assemble the grinder attachment using the coarse plate (with 1/4" holes) for the best texture.
6. Add cold cubed beef to the grinder attachment.
7. Set stand mixer on medium speed.
8. Use the stand mixer's plunger to press down gently on the meat.
9. Position a medium bowl set over a bowl of ice to capture the ground beef and keep it cold.
10. For the best results, put the meat through the coarse plate of the grinder twice to ensure that the fat and muscle are ground together evenly.
11. Form freshly ground burger meat into patties or cover with plastic wrap and refrigerate for up to 2 days.
MORE TO READ
The Saxelby Cheesecake
Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese.
Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots.