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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-26-2009, 03:59 PM | #1 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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home-ground burger meat
I have lately been seeing boneless chuck cuts at the local supermarket for well under $2 a pound, more like $1.39 - this got me to stock up on chuck meat to grind for burgers for our crowd of carnivorous kids. The burgers I'm getting taste wonderful but don't hang together very well. Is there any trick to grinding chuck (including the fat) to get hamburger meat that forms patties that don't fall apart? I don't want to compress them together too hard ..
seattlepitboss |
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06-26-2009, 04:07 PM | #2 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Are you cooling the meat in the fridge/freezer before you pat them or are you just making patties immediately after grinding the chuck?
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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06-26-2009, 04:07 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Bacon. I add 1 pound of bacon to 5 pounds of sirloin. Never done chuck myself.
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Kevin |
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06-26-2009, 04:09 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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When I type bacon, I didn't expect you to respond immediately? LOL.
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Kevin |
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06-26-2009, 04:11 PM | #5 |
is One Chatty Farker
Join Date: 06-22-08
Location: North Dallas
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Bacon has quick reflexes!
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Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM |
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06-26-2009, 05:43 PM | #6 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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06-26-2009, 11:02 PM | #7 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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i hear what you're saying about not wanting to "compress them" but, I always use a burger press lke this one-
http://www.cabelas.com/cabelas/en/te...set=ISO-8859-1 I semi thaw them and peel the patty paper off the burgers and throw them on the grill. They are always a big hit.
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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06-27-2009, 10:36 AM | #8 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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What about some egg or bread tapenade to bind it all together, sort of like with a meat loaf (this will also help the burgers retain moisture, even if cooked to well-done). When I grind myself I always make sure the meat goes into the freezer for 20 minutes prior to the grinding. If it's really hot inside you might want to throw the ground meet back into the ice box for a bit to firm up.
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Heavy Metal BBQ |
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06-27-2009, 10:59 AM | #9 |
Knows what a fatty is.
Join Date: 07-30-08
Location: Chehalis WA
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the correct answer was already given "Bacon"
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Country Smoker cs570, Weber Silver B, Weber 22.5 Kettle, Brinkman Smoke'n'pit |
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06-27-2009, 11:01 AM | #10 |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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Just the meat should be fine. I put the meat back into fridge for a little bit before making the patties. After making the patties, I put them back in for a couple of hours. This seems to firm them up and keep them together. I season the outside with slat, pepper and garlic. Bacon doesn't hurt either.
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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