Quick question about hamburger...

[Whitewookie]

We’ll be getting a meat grinder attachment for out Kitchen Aid mixer soon and I plan on experimenting with some gourmet burgers.

Anybody ever use prime rib? I have a small one (2 bones) in the freezer that I was gonna cut into steaks, but I’m thinking burgers now.

Any favorite cuts/combos.

Thanks in advance

VR,
Harold


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[gtsum]

I really like ground up brisket along with a little rib meat. Unbelievably juicy


Memphis Elite





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[Whitewookie]

I really like ground up brisket along with a little rib meat. Unbelievably juicy


Memphis Elite





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Beef rib meat, or pork?


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[gtsum]

Beef short ribs. My first go with grinding meat was here

First go at grinding own beef for burgers..

https://r.tapatalk.com/shareLink?sh...om/forum/showthread.php?t=267151&share_type=t


Not sure why I waited so long to do it


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[gtsum]

I have since ground up chuck roasts and did up a few burgers, but the brisket/short rib burgers had more flavor and more moisture


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[Joshw]

I don't think cut of beef matters for burger. The fat content that you add, is going to play more of a role, than the cut. Obviously you will have to add fat from other sources, on some cuts, but as long as you keep the fat at minimum of 20% you should get good burger. I think around 30% is perfect, but everyone has a preference, you just have to experiment, and find what you like. Ribeye will certainly give you some good burger, but it is pricey.

While the KA attachment works pretty well, it is under powered. So make sure your meat is as cold as possible. About half frozen actually.

 

[Whitewookie]

I don't think cut of beef matters for burger. The fat content that you add, is going to play more of a role, than the cut. Obviously you will have to add fat from other sources, on some cuts, but as long as you keep the fat at minimum of 20% you should get good burger. I think around 30% is perfect, but everyone has a preference, you just have to experiment, and find what you like. Ribeye will certainly give you some good burger, but it is pricey.

While the KA attachment works pretty well, it is under powered. So make sure your meat is as cold as possible. About half frozen actually.

Thanks for the tip.


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[Mike Twangzer]

So... wen you grind the brisket .... do you trim off any fat ?

 

[m-fine]

The cut of meat definitely matters. The flavor is different even if you add fat.

 

[gtsum]

So... wen you grind the brisket .... do you trim off any fat ?

I trimmed off the really hard stuff and left the rest. I’ve only done 2 of them though, so not sure what is “correct”?


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