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Old 06-26-2009, 03:59 PM   #1
seattlepitboss
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Default 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 ..

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Old 06-26-2009, 04:07 PM   #2
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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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Old 06-26-2009, 04:07 PM   #3
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Bacon. I add 1 pound of bacon to 5 pounds of sirloin. Never done chuck myself.
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Old 06-26-2009, 04:09 PM   #4
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When I type bacon, I didn't expect you to respond immediately? LOL.
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Old 06-26-2009, 04:11 PM   #5
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Bacon has quick reflexes!
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Old 06-26-2009, 05:43 PM   #6
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Quote:
Originally Posted by Bacon View Post
Are you cooling the meat in the fridge/freezer before you pat them or are you just making patties immediately after grinding the chuck?
Immediately. Usually.
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Old 06-26-2009, 11:02 PM   #7
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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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Old 06-27-2009, 10:36 AM   #8
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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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Old 06-27-2009, 10:59 AM   #9
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the correct answer was already given "Bacon"
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Old 06-27-2009, 11:01 AM   #10
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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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