KitchenAid hamburger


 
AndyK

AndyK

TVWBB All-Star
I recently ground some brisket and added some smoked pork belly ends with my KitchenAid and it’s grinder attachment to make smash burgers for a party I was having
I‘m sure you all have done this or similar but this was my first time and the results were stellar.

I was shooting for an 80/20 ratio using the guesstimate method and was close.
I did a 2 pass grind and mixed in cut cubes of the smoked pork belly (bacon) before I began and mixed between passes.
The first pass was about a 5/16 grind and the second about 3/16.
I'm guessing the grind sizes but they were just the standard tools from the kit.
The meat didn’t really have the exact color that I was looking for but it was pretty close,meaning it looked like it had a tad bit more fat in it than I was shooting for.
I made the smash burgers a bit larger to compensate for the mixture and went with 5 oz. balls.
Surprisingly there wasn’t the shrinkage or the fat puddles I was expecting to see.
The cooked (thin) paddies we’re even a little larger than the buns.
That sounds like a big mistake but it worked out well.

The taste of these homemade burgers was so much better than what I usually buy.
I’m not sure if it was because I used nice brisket meat, mixed in the pork or a combination of both.
This process made a better product at a discounted price so I might search for a meat grinder.
I figure I could use it for game too.

Do any of you have have any tips on how to do this better?
I would like to figure out fat percentages better probably will use the scale next time and take notes.
 
Brisket depends on which side you used. Flat is much less fat than point. So if you’re using flat only, you’re closer to 85/15, depending on your actual cut.

Point is more 75/25 or 70/30, again depending on your actual brisket.

I’d not switch plates in between grinds. I always you the medium sized plate for both grinds.

Or if you desire to size down, start with the large plate and then go to the medium plate.

I’d recco buying Chuck. A good Chuck is usually 70/30.

What do you mean by “do this better?”

I’ve been grinding my own meat for years now and still use the KA attachment. If I were to process larger batches, I’d then consider a dedicated meat grinder.

Large batches as in 10# meat for sausages or similar. I’ve run 5-8# mixed beef for burgers and have never had an issue using the KA.
 
Yep, I typically use chuck and other scraps if I have them. More times than not I will take an entire chuck, grind it right up after trimming off anything truly "undesirable". Then make it into burgers. Our little shop here in the village will even do that for me. I've asked him to grind me up fresh chuck, he lets me pick out which one and he'll run it through to the consistency I want. And not charge me but only for the meat
 
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