What Cut of Beef Is Hamburger Made From
Learn how to grind your ain burger meat! Making your own burger blend at home is incredibly simple and volition take your hamburgers to the next level! Easy tips and tricks for the best burger patties included! Plus, a dissimilar method for those of you who don't ain a grinder!
*Updated*
This post was originally published in September 2014. I took new photos and updated the mail service below to include more than information nearly how to grind your own meat!
Why purchase pre-basis, overly packed burger meat, which will surely lead to a dried out burger, when you lot can grind your own? AND yous tin can give it the all-star, V.I.P, ritzy treatment complete with dear and a frail bear on?
Grinding your own hamburger meat is an extraordinarily simple process and with grilling season right around the corner, you should totally to be DIY-ing your burgers!
Grinding your own meat only requires a knife, cutting lath, water ice cubes, ii mixing bowls, meat grinder (totally worth the few bucks it costs for the attachment if you already have a stand mixer) or a nutrient processor, and a few minutes of your time. The pay off, easily downwards, exceeds the minuscule amount of effort.
Ever wonder why your favorite restaurant has an unbelievably juicy burger yous just cannot seem to replicate at home? Especially, when yous took the fourth dimension to purchase all the special toppings and make the copy-cat sauces? However the burger as a whole is merely missing a piddling something?
What your burger is missing is bootleg ground beef! It's the hugger-mugger ingredient to an epic burger!
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Why grind your ain beefiness?
When y'all grind your own burger meat, yous know where the beef is coming from, plus yous are in control of the fat content and can customize the cuts of beef used. While these may seem like pocket-size factors, they make all the difference in the world. Basically, grinding your own beef ensures the freshest meat possible with the perfect fat ratio!
Another added bonus, your wallet will thank you! Because, it is a heck of a lot cheaper to grind your own meat versus purchasing prepackaged footing beef or beef patties.
Oh, and how could I forget, if you grind it yourself you can too safely enjoy your burger cooked rare. High five!
Essentially, grinding your own beef (or craven, or pork) takes your average ho-hum burger and transforms information technology into something spectacular and side by side level!
Be prepared for people to enquire you "what is your secret ingredient"? When you tell them all you lot did was take a few minutes to grind the meat yourself, they might non believe something that simple could perhaps make THAT much of a difference. Merely trust me, it does!!
The simplicity of achieving an outrageously good burger is literally mind blowing. Once yous grind your own hamburger meat, yous will never be picking upwardly a bundle of the prepared beef e'er again. Mark my words!
But, before you go running off to use your meat grinder, or ordering one online, let's go over a few very imperative rules to follow.
How to grind your own meat for burgers?
- Make sure your grinder is cold. You desire your grinder attachment (all of it: shaft, tube, plate, die and screw) to exist extremely Cold. You need to place information technology in the freezer at Least one hour before yous program on using it. I volition put mine in the freezer the nighttime earlier I am going to use it, or sometimes well before that, if I know I desire to apply information technology sometime during the week to come.
- Make certain your meat is cold. After yous cut the meat into 1'' cubes, spread them evenly on a baking sail and place in the freezer until the meat starts to get firm, simply non frozen throughout, about 20-30 minutes. (Do you run into the theme hither? Cold = a must! )
- Make sure you take a cold bowl to catch the ground beefiness. To ensure your meat remains out of the temperature "danger zone" while you lot are grinding, fill a big mixing bowl with ice and a niggling h2o. Place another large mixing bowl inside the bowl of ice. Place this underneath the attachment to catch the meat as information technology falls from the grinder. Also, yous will want to work quickly hither, then don't plan on taking any business organization calls or dilly-dally-ing about. However, I sympathise life happens. Worst case scenario, if your meat or grinder go as well warm, simply place the meat and attachment dorsum into the freezer for another 10-15 minutes. Then keep to grind the meat over again.
- Run the meat through the grinder twice. Running the cubes of steak through the meat grinder twice, kickoff with a coarser disk and and then a slightly finer deejay, will requite your burger alloy the perfect texture, specially if you are making smashed burgers or burgers on a griddle!
- Shape burger patties gently. When forming your burgers DO Non compact the patties likewise tightly, use a delicate impact. And, make sure you make a small dimple, using your finger or pollex, in the centre of each burger to forbid burger bulge.
- Keep your burger patties common cold. To exist on the safe side, I similar to transfer my formed burgers onto a sail pan and place them in the freezer for 10 minutes.
What is the best meat to grind for hamburgers?
While there are countless blends of different cuts of beef to make your ain burger, all great hamburgers accept a few things in common – texture, flavor and fat.
Regardless of what meat y'all choose to use in your burger blend, make certain you accept 25% to 30% fat. When tailoring your burgers to taste, keep in mind that the 25% to 30% fat percent applies to burgers being cooked from medium-rare to medium, respectively. Burgers being cooked to medium-well will need more fatty (about 40%), while a rare burger will need less fat (20%).
The best cuts of beef for burgers:
- Chuck steak. Chuck is the near unremarkably used cut of beef in burger blends. Marbled throughout and well-counterbalanced in flavor with a decent lean-to-fatty ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with ane or two other cuts of meat.
- Sirloin or Tri-Tip. Sirloin is a relatively lean cutting of steak, but has a practiced amount of flavor. You lot will need to supplement sirloin with another cut of meat that has a college fatty content, such as chuck, brisket, or short rib.
- Round. Round is extremely lean and very cheap. If yous are looking to adjust your poly peptide-to-fatty ratio or lean out your burger, round is a great option.
- Brisket. With a distinct beefy flavor and high fat content, calculation brisket to your burger will yield a beautifully rich burger.
- Boneless Brusque Rib. With a high fatty content and rich flavour, adding short rib to your burger blend will produce an incredibly moist burger.
- Plate (Skirt and Hanger Steak). A tougher cut of beef with a tart and tangy flavor, this cut is a good choice if you lot feel like getting a fiddling fancy with your burger.
How to make your own burger meat without a grinder?
Don't have a meat grinder? That is absolutely okay!
There are ii ways to make ground beef without a meat grinder:
- Nutrient processor. To grind your own burger meat using a food processor, y'all nonetheless demand to cube the beef and place it in the freezer for 15-30 minutes earlier proceeding. Then, working in batches, pulse the meat until information technology is finely chopped, most 20 pulses. Transfer each batch of pulsed meat into the mixing bowl inserted into the water ice bowl.
- Manus chop. To hand chop your ain burger meat, you yet need to the meat to be dainty and cold, so identify your steaks in the freezer for 15 minutes before proceeding. Employ a cleaver to chop the meat equally finely or coarsely as desired.
How to brand burger meat patties?
Forming ground beefiness into patties is simple and easy to practise! For perfect burger patties, follow the steps below!
Before you begin form your hamburger patties, make certain your ground beef is every bit cold as possible and has been properly refrigerated. As well, make sure you are working on a clean work surface lined with a large sheet of wax paper (to help preclude the meat from sticking to your surface).
- Divide the ground beefiness. When dividing the beef, keep in mind that the higher the fatty content of the mixture, the more the patties will shrink equally they cook. The exact size of your patties should exist determined by the size of the bun you will exist using. To be precise, I like to utilise a scale. Raw burger patties should typically range from 4 ounces (for a quarter pounder) to six ounces. Try to divide the meat into fifty-fifty sized portions, this will ensure every burger is done cooking at the same fourth dimension.
- Grade meat into a loose patty. In one case you have the meat divided into useable portions, use your easily to gently form the basis beefiness into a very loose patty. If y'all take a cookie cutter, even better! For exact precision, fill up a cookie cutter loosely with footing beef.
- Shape the patty. Take the loosely formed patty of ground meat and very gently shape it into a burger patty using your hands. Have care to non overwork the meat. Yous want a solid disk of meat that is compact, merely non too tightly compacted.
- Make an indentation. Employ your thumb to make a pocket-size indentation or well in the centre of your patty. Since the burger patties will swell while they cook, the indentation will ensure that the burger patty holds its proper shape once cooked.
- Air-condition. Transfer the shaped burger patties to the refrigerator and let to arctic for 30 minutes before using! Cold patties will hold their shape and stay together ameliorate while cooking.
How to make burger meat stick together?
In that location is nothing more frustrating than a burger patty breaking apart and falling between the grates of your grill! Follow these tips to help your burger meat stick together.
- Keep your burger meat common cold. The colder your burger patties are, the more probable they are to agree their shape and stay together. Later on forming your ground beef into patties, place the burger patties onto a canvas pan lined with wax paper and place them into the refrigerator for 30 minutes earlier using.
- Handle your raw patties as piddling as possible. When forming your ground beef into patties, make sure you employ a gentle touch and avoid overworking the meat.
- Avoid calculation liquid to the raw patties. Liquid flavoring agents, such every bit Worcestershire sauce or marinades will crusade the burger patties to be loose and fall apart. If you want to add a sauce or liquid flavoring, do and then once the burger is done cooking.
- Practise not over-flip your burger! When the burger meat is common cold and placed on the grill information technology will hold its shape well. Equally well, when information technology's cooked, the burger will be solid. Information technology is the in between phase that makes the burger susceptible to falling apart. This is why information technology is essential you fully melt the bottom of your burger before flipping it over! A burger fully cooked on the bottom will help the burger hold together when flipping!
- Add an egg, but only if admittedly necessary. While I personally do non advocate calculation egg to your raw burger patties, yous tin can if needed. To me, the improver of an egg takes a ground beefiness patty from a burger to a mini meatloaf, but if you are paranoid the burger is going to fall apart, calculation an egg as a binding agent will make the basis beefiness stickier.
How long is burger meat adept in the fridge?
Ground beef should be stored in an closed, zip-closure pocketbook. Properly stored, burger meat will continue for upwardly to two days in the refrigerator.
Tin can you freeze burger meat?
You tin admittedly freeze ground beef too equally formed basis beef burger patties for longer storage!
To freeze burger patties, place the formed patties in a single layer on a wax paper lined sheet pan. Transfer the sheet pan to the freezer and allow the patties to freeze solid earlier transferring to a goose egg-closure storage pocketbook. Freezing them solid in a single layer volition assist them keep their shape.
Once fully frozen, stack the patties with a square of parchment paper layered in betwixt to preclude sticking. Transfer the stacked patties to a heavy-duty, zip-closure bag and remove as much air as possible when sealing to prevent freezer burn.
To freeze loose ground burger meat, portion it out into useable portions beginning (half a pound, 1 pound or 2 pounds), so transfer to a heavy-duty zip-closure handbag.
Properly stored, burger meat and burger patties will go on in the freezer for up to three-4 months. Brand certain you characterization your bags with the appointment they were placed in the freezer so you lot tin can keep rail of storage times.
How to thaw burger meat?
The best mode to safely thaw ground beef or burger patties is to place the meat in the fridge and allow it to defrost overnight.
To defrost burger meat more rapidly, you can defrost information technology using common cold water. To do so, keep the meat in an airtight, naught-closure bag and submerge under COLD water. Be certain to change the water every 25-30 minutes and utilize the meat immediately.
While you tin can employ a microwave to defrost the footing beef, I do not recommend it. Using a microwave will cause some areas of the raw beefiness to cook, which results in unappetizing, tough cooked ground beef.
How to season burger meat? When to season burger meat?
You should season your burger meat afterward forming it into patties and as close to the actual cooking fourth dimension equally possible.
Since table salt draws the moisture out of meat it will touch the texture of the cooked burger. Seasoning your burger meat as well early will consequence in a tougher, denser burger patty. So, make sure you preheat your grill first and season the patties correct before you cook them!
How much burger meat per person?
When making your own patties, you tin can assume between 4 to 6 ounces of basis beef per patty.
While there are a number of factors to consider when feeding a crown, such every bit – age and gender of your guests, the number of sides at your party and then on – y'all can safely presume each person will consume 1 to i.5 burgers.
To be on the like shooting fish in a barrel and safe side when estimating how much burger meat per person, assume you are making 6 ounce burgers and each person volition swallow ane burger:
- 4 people = 24 ounces (i ½ pound)
- six people = 36 ounces (2 ¼ pounds)
- 8 people = 48 ounces (3 pounds)
- 10 people = 60 ounces (iii ¾ pounds)
- 12 = 68 ounces (4 ¼ pounds)
And then, what are you lot waiting for?! Let'southward practise the dang thing, grind some beef and make the all-time burgers Ever!
Until next week, friends, thanks – to assured burgers!
XOXO
Cheyanne
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How to grind your own burger meat recipe👇
How To Grind Your Own Burger Meat
Larn how to grind your ain burger meat! Making your own burger blend at home is incredibly simple and will take your hamburgers to the side by side level! Piece of cake tips and tricks included, plus a different method for those of you lot who don't own a grinder!
Servings: 8 burgers
Calories: 280 kcal
- ii.5 Pounds Boneless Chuck Steak *
- .75 Pounds Top Sirloin Steak *
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Fix the grinder attachment: Identify the meat grinder attachment in the freezer at least 1 hour (or upwards to overnight) in advance of using. I have constitute the three hr mark to exist perfect. Line a baking sheet with freezer paper or plastic wrap for easy clean up.
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Cutting the steaks: Cut the steaks into roughly 1 ½'' cubes. Spread the cubes of beefiness in an evenly distributed, single layer on the prepared baking sheet. Place the tray of beefiness in the freezer for 30 minutes.
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While the beef is chilling, prepare a bowl to agree the ground beef: Fill a large bowl with ice and add a picayune bit of water. Insert a smaller bowl on summit of the ice to grab the meat every bit it comes out of the grinder. THIS STEP IS IMPERATIVE. You need to go on your meat cold!
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Attach the meat grinder, affixed with 3/8'' plate, to your stand mixer. (If you accept a different grinder, follow their provided instructions).
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Grind steaks: Grind meat by running it in one case through the grinder, with your brand shift 'double meat chiller' placed underneath to catch your ground beef. Practise not separate different cuts of beef when grinding, you desire them mixed together.
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OPTIONAL: Switch to the ¼'' plate and run the meat again through grinder attachment once. (I highly recommend running the meat through the grinder twice if you lot are making smashed burgers! For a regular burger this step is completely optional and depends on the texture of the burger desired.)
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Chill ground beef earlier using: Comprehend the bowl of ground beef and place it in the refrigerator for at to the lowest degree thirty minutes to chill or store information technology until you are ready to use. The basis beef will proceed in the refrigerator for 2 days or you tin transfer ground beef to a freezer purse and store in the freezer for upward to 3 months.
To grind meat using a nutrient processor:
i. Follow Steps ii and 3, you do not demand to identify the bowl of the food processor in the freezer.
ii. Working in batches, pulse cubes of steak until finely chopped, near 20 pulses. After each batch, transfer the chopped meat to the 'double meat chiller'.
RECIPE NOTES:
- There is no way to gauge the beef-to-fatty ratio other than center-balling your mix. If you want to be precise, inquire your butcher for help. Only, simply look at the fatty in your steaks. For a juicy, flavorful burger, wait for most 25 percent fat. For a leaner burger, look for leaner, less fatty steaks.
- If you desire an fifty-fifty juicier burger, ask your butcher if he has beef trimmings available and add together those to the mix!
- When grinding the cubes of steak, exercise NOT separate the cuts of beef! Yous desire to grind the steaks together.
- When forming the burger meat into patties, take care to Not overwork the meat! And, do Not pack the meat together, yous want to use a light touch! The slight separation of the meat will permit the juices to run through the patty to create a super juicy and moist burger!
- After you take formed the beef into patties, have your thumb and make a small indentation or well in the heart of your patty. Since the burger patties will dandy while they melt, the indentation will ensure that the burger patty holds its proper shape once cooked.
- For the well-nigh flavorful burger, make sure yous season the patties liberally on both sides with kosher salt and freshly ground black pepper.
- When grilling your burgers, Practice Non use a spatula to press downwardly on the burger!! If yous take used your finger to create an indentation, there will be no need to press down. Flattening the burger with a spatula causes the patty to lose all its wet and juices resulting in a dry burger.
YIELD: 8 (6 ounce) Burgers
Calories: 280 kcal | Protein: 39 thou | Fat: 13 g | Saturated Fat: 5 k | Cholesterol: 118 mg | Sodium: 123 mg | Potassium: 677 mg | Vitamin A: x IU | Calcium: 31 mg | Iron: 3.9 mg
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