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Thread: Hamburgers

  1. #31
    TVWBB Emerald Member LMichaels's Avatar
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    Yeah I am ok with a little pork in them but then I consider them sausage patties not burgers. As for any other ingredient? Just good beef minimum 80/20 but even high quality grind myself 70/30 is better imo. And yes I typically never buy ground meat. I buy cuts of meat I like (some chuck, short rib, brisket and such) cut it all up into small pieces and then super chill it and grind it (either on the KitchenAid grinder attachment or in the food processor)
    Form into patties, season primarily just salt and grill over direct medium heat

  2. #32
    TVWBB Emerald Member Timothy F. Lewis's Avatar
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    Burgers= BEEF
    Sausage=anything else of any ratio or combination.
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  3. #33
    TVWBB Hall of Fame Clint's Avatar
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    Quote Originally Posted by LMichaels View Post
    <snip> or in the food processor
    I think I might try this, I saw a video where that was done. Any pointers?
    18.5 WSM > 22.5 One-Touch Platinum > Genesis Silver B > Smokey Joe Gold > Q100 + Q100 = Q200 > Go Anywhere Gas

  4. #34
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    use the pulse button as it can turn to paste if you look away ,been a long time since I did some that way,works well but takes a little time as I made smaller batches to cut down run time

  5. #35
    TVWBB Emerald Member LMichaels's Avatar
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    Yep the pulse button is your friend. Having the meat you select be quite cold but not frozen and also if the meat really fibrous (hard gristle) remove that because the processor won't chop it properly. But overall IMO it does as good a job as a grinder and IMO a little faster overall. Use small batches too

  6. #36
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    Quote Originally Posted by Clint View Post
    I think I might try this, I saw a video where that was done. Any pointers?
    I've done this in the past. Cut the beef into about 1" cubes and stick them in the freezer for 20-30 minutes. Do just a small batch at a time. Less than half full. Use pulses of 1-2 seconds.

    I found the result to be rather different than store-bought hamburger. Store-bought they usually run it through the grinder twice so it's very thoroughly mushed up. The consistency out of the food processor is more like the little chunks of beef that it is rather than beef that's been thoroughly pulverized. To me it seems like eating a burger made of lots of tiny bites of steak. I prefer it to store-bought, but it's enough additional work that I don't do it very often.

  7. #37
    TVWBB Emerald Member LMichaels's Avatar
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    Yup, I've got a Chuck in the fridge that I think will be getting this treatment today

  8. #38
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    My butcher has a good quality 80/20 so I just use that. I usually hand form the patties usually 1/3 of a pound. I season only after I've formed the patties. Mixing the seasoning in, at least the salt makes for a denser burger. You want little pockets for the fat to collect. I prefer grilling them direct over medium heat on my kettle. The flavor of the fat dripping into the fire to me is superior than a griddle can produce. If I use my Genesis 1000 I set all the burners on medium after a preheat.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  9. #39
    TVWBB Emerald Member LMichaels's Avatar
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    My reasoning for eschewing pre-ground meat is bone chips. I have had so many accidental tooth injuries due to bone chips in burger meat it just scares me to death to eat pre-ground, EVEN from my trusted butcher shop. So that's why I typically buy the meat I want depending on the purpose of it's use (chuck, skirt, short rib, etc) for burgers, or sirloin, brisket, etc for when I want to make tacos/burritos etc. At least I have never chomped on a bone when I grind my own

  10. #40
    TVWBB Hall of Fame Bob H.'s Avatar
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    I use a wooden burger press that my dad made for me in 1983. Ground chuck, cooked direct and seasoned with fresh ground pepper and some celery salt.
    Every once in awhile if I see tri tip priced right I will grind some and mix 50/50 with ground chuck. I like to taste the flavor of the meat and don't use mustard, ketchup,
    or other sauces on a burger.

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