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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-07-2013, 01:23 PM   #1
fingerlickin'
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Default Burger.

I finally had a chance to grind some fresh burgers last night using my new Kitchen Aid mixer and grinding attachment. I think I'm gonna like this thing. Nothing real fancy here but I did get a chance to use the Oakridge Black Ops I got from Mike. It was great on the burgers and I can't wait to try it on some brisket.

I used chuck, what types of meat do you guys like to use for making burgers?

Here's some pr0n.





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Unread 01-07-2013, 01:41 PM   #2
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Grilled burgers, not much in this world beats that.
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Unread 01-07-2013, 01:41 PM   #3
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I'll sign up for that!
Question...what is on the right of those burgers on the grill?
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Unread 01-07-2013, 01:48 PM   #4
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Quote:
Originally Posted by Phubar View Post
I'll sign up for that!
Question...what is on the right of those burgers on the grill?
I had the same question...sort of looks like it could be a (really well seasoned) grill top thermo
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Unread 01-07-2013, 01:49 PM   #5
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Quote:
Originally Posted by Phubar View Post
I'll sign up for that!
Question...what is on the right of those burgers on the grill?
It's a smoked up oven therm, right?

Looks fantastic! And as stated, it really doesn't get much better than a home grilled burger. I also use chuck. I think I've used short rib mixed in there as well. Basically, whatever little bits I've got in the freezer end up in there.

Well now the fuse is lit, and it ain't going out till I grill me some burgers and get out the tater tots I have in the freezer.
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Unread 01-07-2013, 01:50 PM   #6
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I love chuck for burgers. It was my favorite, in fact, until I made some with 50/50 bison and lamb.
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Unread 01-07-2013, 01:51 PM   #7
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Quote:
Originally Posted by gtr View Post
It's a smoked up oven therm, right?

Looks fantastic! And as stated, it really doesn't get much better than a home grilled burger. I also use chuck. I think I've used short rib mixed in there as well. Basically, whatever little bits I've got in the freezer end up in there.

Well now the fuse is lit, and it ain't going out till I grill me some burgers and get out the tater tots I have in the freezer.
Ever fried tater tots in an oil and bacon grease mix? Try it. I dare ya.
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Unread 01-07-2013, 01:53 PM   #8
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Quote:
Originally Posted by Phubar View Post
I'll sign up for that!
Question...what is on the right of those burgers on the grill?

Yep those guys ^^^ are right, it's my banged up oven thermo. I don't know why I even put it in there. I didn't look at it and even if I did you can't see what the fark it says anymore.
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Unread 01-07-2013, 01:54 PM   #9
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Looks great Jason, I want that attachment for our KA too. Heard of some folks grinding ribeye for gourmet burgers, but I just can't bring myself to do it!
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Unread 01-07-2013, 01:55 PM   #10
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To be clear, those are crispy crowns, we prefer them over regular tater tots. They really are "crispier".
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Unread 01-07-2013, 02:01 PM   #11
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Nice Cook, Grinding your own Burgers will let you experiment with different cuts. I like a Brisket/Bacon mix.
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Unread 01-07-2013, 02:08 PM   #12
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Looks fantastic!! I got the KA attachment about a year ago. Nothing beats fresh ground chuck for me. By the way, I'm sure you figured this out, but if you cut the meat into strips and freeze it for about 45 minutes, it goes through the grinder MUCH more quickly and easily.
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Unread 01-07-2013, 02:18 PM   #13
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Quote:
Originally Posted by Mdboatbum View Post
Looks fantastic!! I got the KA attachment about a year ago. Nothing beats fresh ground chuck for me. By the way, I'm sure you figured this out, but if you cut the meat into strips and freeze it for about 45 minutes, it goes through the grinder MUCH more quickly and easily.

I think I remember hearing about the feezing thing before. I did cut it into strips and that worked great. It was only about 1.5lbs and it came straight from the fridge so it went pretty smoothly. I'll keep the slightly frozen thing in mind for a larger batch.
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Unread 01-07-2013, 02:22 PM   #14
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That looks great, good job!

Sent from my Android phone.
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Unread 01-07-2013, 02:23 PM   #15
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Quote:
Originally Posted by deguerre View Post
Ever fried tater tots in an oil and bacon grease mix? Try it. I dare ya.
<--- not for the idea, but for the thought that I haven't done that multiple times!


Quote:
Originally Posted by fingerlickin' View Post
To be clear, those are crispy crowns, we prefer them over regular tater tots. They really are "crispier".
I hear ya. Tots is just what I have in the freezer. Maybe I'll get the potato pills next.
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