Ground chuck burger with sharp cheddar


 
Clint

Clint

TVWBB Olympian
I cubed a 2.3# chuck roast, no trimming at all, just cubed it and tried to chop 1/2# or so at a time in the food processor (~10-12 one-second pulses). Last time I tried it with ribeye, and I think there must've been more fat in this - it wasn't overly fatty, but look at the juice in the pan after a few pics. There were no tough bits in there....maybe a couple less than soft, but these were pretty good:

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These are 3oz patties, so if it was in-n-out, it's be a triple-triple equivalent of beef since the ones in my clone were 2oz.

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So much juice & fat - soon as I flipped them I wanted to cover them with cheese since I got sliced tilamook extra-sharp cheese. I pulled the patties out for a min & poured the liquid into Roxy's bowl (she also got a raw cube of beef) with a little food on it.

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Then I put some cheese on it them,,,,,and then a 1.5 slices of peppered bacon per double cheese burger:

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The buns were toasted in bacon grease, the onions were browned in it too.

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My burger:

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this one's missing tomato, but adds mustard & A1

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Why not? Good fix for a sloppy burger

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Did I mention the minced hot pickle, minced with the hot pepper that comes in the jar :)

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Thanks guys :)

Dustin - they were just from a Grandma Sycamore's 8-pack, they're smaller than I usually go for in the regular hamburger bun department, but I'm playing off the in n out clone theme and I've been enjoying it, feels like I'm upping my burger game.

I can't wait to try a mushroom/swiss, blue bacon, etc. This cheese was good too, I almost got American cheese again (buy deluxe & not individually wrapped if anyone tries it on my rec), I'll try it again later.


edit: these two 3oz patties made a decently sized burger - I guess a 1/3# burger is 5.3333333 oz, so @ 6oz it's a split directly between a quarter pounder (4 oz) & half pounder (8oz)
 
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Clint, you can pass that cook this way any time. Fantastic cook it looks delicious.
 
Great looking burger Clint, just the way I like it.
We grind our own hamburger also and I've found a 60% chuck roast with 40% bottom round makes a good burger. The next brisket or non trimmed tri tip I do I'm going to keep the fat to add to the mix for a little more flavor.
 
Those are amazing looking, and I agree with the others, the buns look perfect, especially in the bread to meat ratio !!!
 
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