Burger.

fingerlickin' · 01-07-2013, 01:23 PM

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.

thirtydaZe · 01-07-2013, 01:41 PM

Grilled burgers, not much in this world beats that.

Phubar · 01-07-2013, 01:41 PM

I'll sign up for that!
Question...what is on the right of those burgers on the grill?

fantomlord · 01-07-2013, 01:48 PM

Quote:

Originally Posted by Phubar

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

gtr · 01-07-2013, 01:49 PM

Quote:

Originally Posted by Phubar

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.

deguerre · 01-07-2013, 01:50 PM

I love chuck for burgers. It was my favorite, in fact, until I made some with 50/50 bison and lamb.

deguerre · 01-07-2013, 01:51 PM

Quote:

Originally Posted by gtr

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.

fingerlickin' · 01-07-2013, 01:53 PM

Quote:

Originally Posted by Phubar

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.

MisterChrister · 01-07-2013, 01:54 PM

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!

fingerlickin' · 01-07-2013, 01:55 PM

To be clear, those are crispy crowns, we prefer them over regular tater tots. They really are "crispier".

Midnight Smoke · 01-07-2013, 02:01 PM

Nice Cook, Grinding your own Burgers will let you experiment with different cuts. I like a Brisket/Bacon mix.

Mdboatbum · 01-07-2013, 02:08 PM

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.

fingerlickin' · 01-07-2013, 02:18 PM

Quote:

Originally Posted by Mdboatbum

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.

BobM · 01-07-2013, 02:22 PM

That looks great, good job!

Sent from my Android phone.

gtr · 01-07-2013, 02:23 PM

Quote:

Originally Posted by deguerre

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'

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.

01-07-2013, 01:23 PM	#1
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	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. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-07-2013, 01:41 PM	#2
thirtydaZe Full Fledged Farker Join Date: 10-20-11 Location: Omaha Downloads: 0 Uploads: 0	Grilled burgers, not much in this world beats that. __________________ Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit

01-07-2013, 01:41 PM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	I'll sign up for that! Question...what is on the right of those burgers on the grill? __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

01-07-2013, 01:50 PM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I love chuck for burgers. It was my favorite, in fact, until I made some with 50/50 bison and lamb. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-07-2013, 01:54 PM	#9
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	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! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

01-07-2013, 01:55 PM	#10
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	To be clear, those are crispy crowns, we prefer them over regular tater tots. They really are "crispier". __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-07-2013, 02:01 PM	#11
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Nice Cook, Grinding your own Burgers will let you experiment with different cuts. I like a Brisket/Bacon mix. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-07-2013, 02:08 PM	#12
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC Downloads: 0 Uploads: 0	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.

01-07-2013, 02:22 PM	#14
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That looks great, good job! Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \| Last edited by BobM; 01-07-2013 at 04:39 PM..