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Cooking Notes
Stacy
Use a combo of boneless short ribs and sirloin.
Great flavor mix.
Grinder best for large amounts
Food processor OK for smaller amounts
Dont overprocess
Dont overshape
Joe Zahner
A couple of things about this recipe. The food processer is not the best tool for this job. For better results you should use the meat grinding attachment for the kitchen aid. Get the blade and all metal attachments very cold in the fridge or freezer.
A much better cut of meat for your burger is boneless chuck. The fat content is idea. Sirloin will be too lean.
Don't cut the meat into cubes but long strips for feeding in to the hopper. Much easier.
Season well ahead. Enjoy!
E G
Prefer using grinder attachment on my KitchenAid mixer.
Bob
Based on my experience, 100% sirloin would be awfully lean. It does have good flavor though. I use a Chef's Choice grinder attachment on my Kithen Aid. I have experimented with different blends and have now hit on one that I believe is optimized for my taste. My mix is about 10% sirloin/tenderloin; 30% chuck, 30% brisket and 30% short rib. This is just a rough guide. This mix gives you a lot of flavor, tenderness and juiciness. Also tried oxtail. Not worth the labor IMHO.
Walter F
The optional onion works but it is even better if slightly caramelized before hand. As an added element some sliced or minced garlic is a great addition for garlic lovers. Last and possibly least some pancetta or bacon adds a less traditional flavor.Start with the core recipe and then have fun
Ulrich Schmitz
The best taste ever!
Andy
A stand alone meat grinder is $30; just buy one. If you eat meat-- which if you're reading this, I assume you do -- you won't regret it.
Aunt Balloon
I opt for a mixed-species burger, beef with some pork, veal, even lamb tossed in.An old universal grinder, the kind your grand- or great-grandmother had, is perfect for grinding the meat, with the onions and other matter added every few chunks. Clean-up is easy.
Peter Wall
I really hate to say this but I’m going to say it anyway. Go to McDonalds and try the new (fresh) Quater Pounder with cheese. Then duplicate the recipe at home. Not a lot of extras like lettuce & tomatoe but try it then comment.
Loves_to_cook
I’ve been putting onion in my ground beef for years and only started using ground sirloin, and even better ground bison, as the base. The sirloin is not too lean for burgers, but the bison is the best. Bison is virtually fat free, totally lean, flavorful meat. It can’t dry out unless you forget it on the fire.
Sean
Put the meat cubes in the freezer for 15-20 min first to firm them up. You’ll get s better grind with the processor.
Jack C.
I make a good amount of sausage every year in various flavor profiles. I believe that seasoning the meat before grinding workers better than seasoning after. For burgers you are mainly talking about s & p, but even sliced garlic added before is a good touch.
Robert Lemon
James Beard's "cheeseburger" is my go-to version. Lean ground beef is mixed with grated sharp cheddar cheese into the patties; the cheese is the fat you need for a juicy burger. S+P and a bit of Worcestershire sauce and you will have a very delicious burger.
Walter F
The optional onion works but it is even better if slightly caramelized before hand. As an added element some sliced or minced garlic is a great addition for garlic lovers. Last and possibly least some pancetta or bacon adds a less traditional flavor.Start with the core recipe and then have fun
Peter Wall
I really hate to say this but I’m going to say it anyway. Go to McDonalds and try the new (fresh) Quater Pounder with cheese. Then duplicate the recipe at home. Not a lot of extras like lettuce & tomatoe but try it then comment.
LC
Use combo of boneless shortribs and sirloin
Mel Harte
a hack on a great, flavorful and lean burger: work about 1/2 C of bread crumbs into ground buffalo meat, along with at least 1 T of garlic granules. The crumbs retain the moisture, the garlic imparts that extra flavor against the dark, meaty tableau of lean buffalo.
Aunt Balloon
I opt for a mixed-species burger, beef with some pork, veal, even lamb tossed in.An old universal grinder, the kind your grand- or great-grandmother had, is perfect for grinding the meat, with the onions and other matter added every few chunks. Clean-up is easy.
Bob
Based on my experience, 100% sirloin would be awfully lean. It does have good flavor though. I use a Chef's Choice grinder attachment on my Kithen Aid. I have experimented with different blends and have now hit on one that I believe is optimized for my taste. My mix is about 10% sirloin/tenderloin; 30% chuck, 30% brisket and 30% short rib. This is just a rough guide. This mix gives you a lot of flavor, tenderness and juiciness. Also tried oxtail. Not worth the labor IMHO.
Andy
A stand alone meat grinder is $30; just buy one. If you eat meat-- which if you're reading this, I assume you do -- you won't regret it.
Joe Zahner
A couple of things about this recipe. The food processer is not the best tool for this job. For better results you should use the meat grinding attachment for the kitchen aid. Get the blade and all metal attachments very cold in the fridge or freezer.
A much better cut of meat for your burger is boneless chuck. The fat content is idea. Sirloin will be too lean.
Don't cut the meat into cubes but long strips for feeding in to the hopper. Much easier.
Season well ahead. Enjoy!
E G
Prefer using grinder attachment on my KitchenAid mixer.
Ulrich Schmitz
The best taste ever!
Stacy
Use a combo of boneless short ribs and sirloin.
Great flavor mix.
Grinder best for large amounts
Food processor OK for smaller amounts
Dont overprocess
Dont overshape
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