Grinding Chuck roasts?

Ashmont

Ashmont

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Well Since my unapproved purchase of a meat grinder last year I have successfully made breakfast sausage pretty cheaply. $1.00 a pound. Well I was recently in the freezer and noticed I have many Angus chuck roasts (The one Marked not for sale Especially BobBrisket) Wife prolly will make one of them this fall. I was thinking about grinding up half of them (6) into ground chuck. Do I need to add any fat to get the burger to 80/20 mix? Next I am sure she will beat me up for the unapproved meat slicer I bought...:oops:
 
I ground a chuck roast up just the other day. I made burgers and didn't add anything. The burgers hald together and didn't shrink.
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Norcoredneck said:
I ground a chuck roast up just the other day. I made burgers and didn't add anything. The burgers hald together and didn't shrink.
IMG_0117-3.jpg


IMG_0120-3.jpg
Click to expand...


Oh that torks me to no end when you make what you think is a huge patty only to have it come off the pit the size of a half dollar. Looks great! Will Thaw out tonight and grind tomorrow. I will have Adam Bomb help I think!
 
Norcoredneck said:
Bass Pro sells a nice plastic patty maker by LEM. I know I could just form by hand but I like it. Easy clean Dishwasher safe
31175


http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_10208540____SearchResults

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_36869____SearchResults

Or a Double.

614-999-66
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Prolly pick one up tomorrow looks kinda kool and I have a gift card from them. I think Its more that the last ground beef we bought before we started buying steers was prolly 60/40. That is why they shrunk
 
I don't add fat to mine and they always come out real good. I will on occasion add a pound of bacon to 4lbs chuck for "baco-burgers".
 
I get plenty of fat out of untrimmed chuck. In fact I add ground chuck, to ground sirloin to get the blend I want.

I like that patty press, it's on the list for the next Bass Pro visit.
 
Mam never added anything to her ground chuck, and that is all we used to eat. She'd wait for a sale and then do up lots of it, then freeze it as patties.

As far as a patty maker, she taught me to do it by grabbing a ball of ground meat, putting it on waxed paper, folding the paper over the top, and whacking it with the bottom of a pan. Try it. It works great!
 
Now you gone and done it...... Geese Now I have to put Bacon-Burgers in my job jar! :rolleyes:
 
Ashmont said:
Well Since my unapproved purchase of a meat grinder last year I have successfully made breakfast sausage pretty cheaply. $1.00 a pound. Well I was recently in the freezer and noticed I have many Angus chuck roasts (The one Marked not for sale Especially BobBrisket) Wife prolly will make one of them this fall. I was thinking about grinding up half of them (6) into ground chuck. Do I need to add any fat to get the burger to 80/20 mix? Next I am sure she will beat me up for the unapproved meat slicer I bought...:oops:
Click to expand...
Nope. Just grind the roast as is. Chuck roast makes the best burgers! Your grind will probably come out between 80/20 - 75/25. Good luck!!!
 
At the local grocerie store they sell gourmet burgers. They mix bacon bits and cheddar cheese, or Blue cheese, or Itialian salad dressing mix (dry pakage mix), or Jalapeno,
And a few others for $3.99/lb.
 
those frozen angus chucks are unsuitable for burger making. you should send them to me for proper disposal!

also I rubbed and smoked a couple chuck roasts on my inverted V-rack. Smoked them with 2 chunks of mesquite at 275 until 195 internal. It was FABULOUS... its a cheap and easy way to make pseudo-burnt ends too.
 
They just cam outta the not for BobBrisket Freezer. Hopefully this weekend!!!!

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can't wait to see the pron! Bet they'll be great! did you get a patty press?
 
Bacon added in to burgers...this place always amazes me. Something so simple, that i just never thought of.

My grandma used to make patties with two plates...one on the bottom correct side up, and put the ball'o'beef (since i am assuming you are irish by your graphic, that is for you Ashmont-or should i say fellow irishmen) in the middle and then she would take a smaller saucer like plate and push it down on the ball'o'beef. Ceramic plates have ridges.

One thing i no about ground cow though...you dont want to beat the crap out of it while you are forming the burger. i know you want it to stay together and all, just please be gentle to that burger.
 
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