Can You Grind Any Beef Into Hamburger Meat

Larn how to grind your own burger meat! Making your own burger blend at home is incredibly simple and will have your hamburgers to the adjacent level! Easy tips and tricks for the best burger patties included! Plus, a different method for those of you lot who don't ain a grinder!

*Updated*

This post was originally published in September 2014. I took new photos and updated the post below to include more information nigh how to grind your ain meat!

Why purchase pre-ground, overly packed burger meat, which will surely lead to a dried out burger, when you can grind your own? AND you lot can give it the all-star, V.I.P, ritzy treatment complete with dear and a fragile touch?

Grinding your own hamburger meat is an extraordinarily elementary process and with grilling season right around the corner, you should totally to be DIY-ing your burgers!

Grinding your own meat just requires a pocketknife, cut lath, water ice cubes, 2 mixing bowls, meat grinder (totally worth the few bucks it costs for the attachment if you already have a stand mixer) or a food processor, and a few minutes of your time. The pay off, easily downwardly, exceeds the minuscule amount of effort.

Ever wonder why your favorite restaurant has an unbelievably juicy burger you just cannot seem to replicate at home? Especially, when you lot took the fourth dimension to purchase all the special toppings and make the copy-true cat sauces? Yet the burger as a whole is just missing a little something?

What your burger is missing is homemade basis beef! It'south the secret ingredient to an epic burger!

Quick Navigation - Tabular array of Contents

• Why grind your own beefiness?
• How to grind your own meat for burgers?
  • What is the best meat to grind for hamburgers?
    • How to brand your own burger meat without a grinder?
  • How to brand burger meat patties?
    • How to make burger meat stick together?
  • How long is burger meat adept in the fridge?
  • Can y'all freeze burger meat?
    • How to thaw burger meat?
  • How to season burger meat? When to flavour burger meat?
  • How much burger meat per person?
  • How To Grind Your Own Burger Meat
    • Ingredients
    • Instructions
    • Notes
    • Nutrition
    • You lot Might Too Like…

Why grind your own beef?

When you lot grind your own burger meat, you know where the beef is coming from, plus you are in control of the fatty content and can customize the cuts of beef used. While these may seem similar minor factors, they make all the deviation in the globe. Basically, grinding your own beefiness ensures the freshest meat possible with the perfect fat ratio!

Another added bonus, your wallet will give thanks you! Because, information technology is a heck of a lot cheaper to grind your own meat versus purchasing prepackaged footing beef or beefiness patties.

Oh, and how could I forget, if yous grind it yourself yous tin can also safely enjoy your burger cooked rare. High 5!

Essentially, grinding your ain beef (or chicken, or pork) takes your average ho-hum burger and transforms it into something spectacular and adjacent level!

Be prepared for people to inquire you "what is your clandestine ingredient"? When you tell them all you did was have a few minutes to grind the meat yourself, they might not believe something that simple could peradventure brand THAT much of a difference. Just trust me, it does!!

The simplicity of achieving an outrageously good burger is literally heed blowing. Once you grind your own hamburger meat, y'all will never exist picking up a parcel of the prepared beef always over again. Mark my words!

But, before you get running off to utilise your meat grinder, or ordering one online, let's become over a few very imperative rules to follow.

How to grind your own meat for burgers?

1. Brand sure your grinder is cold.  You desire your grinder attachment (all of information technology: shaft, tube, plate, die and screw) to exist extremely COLD. Yous demand to place information technology in the freezer at Least 1 60 minutes before y'all plan on using it. I will put mine in the freezer the night before I am going to use it, or sometimes well before that, if I know I desire to apply information technology quondam during the week to come.
2. Make sure your meat is cold. After you cut the meat into one'' cubes, spread them evenly on a baking sail and place in the freezer until the meat starts to get house, but not frozen throughout, virtually twenty-30 minutes. (Do you meet the theme here? Cold = a must! )
3. Make sure you have a common cold bowl to catch the footing beef.  To ensure your meat remains out of the temperature "danger zone" while you are grinding, fill up a large mixing bowl with ice and a little water. Place some other large mixing bowl inside the basin of ice. Place this underneath the zipper to catch the meat equally information technology falls from the grinder. Also, y'all will want to work quickly here, so don't plan on taking any business organisation calls or dilly-dally-ing about. However, I sympathize life happens. Worst case scenario, if your meat or grinder go too warm, simply place the meat and attachment back into the freezer for some other 10-15 minutes. Then go on to grind the meat over again.
4. Run the meat through the grinder twice. Running the cubes of steak through the meat grinder twice, first with a coarser disk and so a slightly finer disk, will requite your burger blend the perfect texture, especially if you are making smashed burgers or burgers on a griddle!
5. Shape burger patties gently.  When forming your burgers Exercise Non compact the patties too tightly, use a fragile touch. And, brand certain you make a pocket-sized dimple, using your finger or thumb, in the center of each burger to preclude burger bulge.
6. Proceed your burger patties cold. To be on the safety 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 endless blends of dissimilar cuts of beef to brand your own burger, all great hamburgers have a few things in common – texture, flavour and fat.

Regardless of what meat you cull to use in your burger alloy, make sure you take 25% to xxx% fat. When tailoring your burgers to taste, go on in mind that the 25% to xxx% fat percentage applies to burgers being cooked from medium-rare to medium, respectively. Burgers existence cooked to medium-well will need more fat (about 40%), while a rare burger volition need less fat (20%).

The best cuts of beef for burgers:

• Chuck steak.  Chuck is the virtually usually used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is mostly the master cutting used in burger blends and is supplemented with one or two other cuts of meat.
• Sirloin or Tri-Tip. Sirloin is a relatively lean cut of steak, but has a good amount of flavor. Y'all will need to supplement sirloin with some other cutting of meat that has a higher fat content, such every bit chuck, brisket, or short rib.
• Round. Circular is extremely lean and very inexpensive. If you are looking to suit your protein-to-fat ratio or lean out your burger, round is a corking choice.
• Brisket. With a distinct bulky flavor and loftier fat content, adding brisket to your burger volition yield a beautifully rich burger.
• Boneless Curt Rib. With a high fat content and rich flavor, adding short rib to your burger alloy 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 adept pick if you lot feel like getting a lilliputian fancy with your burger.

How to make your ain burger meat without a grinder?

Don't have a meat grinder? That is admittedly okay!

At that place are ii means to make ground beef without a meat grinder:

• Food processor. To grind your ain burger meat using a food processor, yous nonetheless need to cube the beef and identify information technology in the freezer for 15-30 minutes before proceeding. So, working in batches, pulse the meat until it is finely chopped, about xx pulses. Transfer each batch of pulsed meat into the mixing bowl inserted into the ice basin.
• Hand chop. To hand chop your own burger meat, you notwithstanding need to the meat to be overnice and cold, then place your steaks in the freezer for xv minutes earlier proceeding. Employ a cleaver to chop the meat as finely or coarsely as desired.

How to brand burger meat patties?

Forming ground beef into patties is simple and easy to practice! For perfect burger patties, follow the steps beneath!

Before y'all brainstorm form your hamburger patties, make sure your basis beef is as common cold as possible and has been properly refrigerated. As well, make sure you are working on a make clean work surface lined with a large sheet of wax newspaper (to help prevent the meat from sticking to your surface).

1. Divide the ground beef.  When dividing the beef, keep in listen that the higher the fat content of the mixture, the more the patties will compress equally they melt. The exact size of your patties should be determined past the size of the bun you lot volition be using. To exist precise, I similar to utilise a calibration. Raw burger patties should typically range from iv ounces (for a quarter pounder) to half-dozen ounces. Try to carve up the meat into even sized portions, this volition ensure every burger is done cooking at the same time.
2. Class meat into a loose patty.  Once you have the meat divided into useable portions, use your hands to gently form the footing beef into a very loose patty. If you have a cookie cutter, fifty-fifty ameliorate! For exact precision, fill a cookie cutter loosely with ground beef.
3. Shape the patty.  Take the loosely formed patty of basis meat and very gently shape it into a burger patty using your easily. Take care to not overwork the meat. You lot desire a solid disk of meat that is compact, but not too tightly compacted.
4. Make an indentation.  Use your thumb to brand a small indentation or well in the centre of your patty. Since the burger patties will bully while they cook, the indentation will ensure that the burger patty holds its proper shape once cooked.
5. Refrigerate.  Transfer the shaped burger patties to the refrigerator and allow to chill for 30 minutes before using! Common cold patties volition hold their shape and stay together amend while cooking.

How to make burger meat stick together?

There is cypher more frustrating than a burger patty breaking apart and falling betwixt the grates of your grill! Follow these tips to assist your burger meat stick together.

• Keep your burger meat cold.  The colder your burger patties are, the more probable they are to concur their shape and stay together. After forming your footing beef into patties, identify the burger patties onto a canvass pan lined with wax paper and identify them into the refrigerator for thirty minutes earlier using.
• Handle your raw patties as lilliputian as possible. When forming your ground beef into patties, make sure you use a gentle touch and avoid overworking the meat.
• Avoid adding liquid to the raw patties. Liquid flavoring agents, such equally Worcestershire sauce or marinades will cause the burger patties to exist loose and autumn apart. If you want to add together a sauce or liquid flavoring, practice so in one case the burger is done cooking.
• Do not over-flip your burger!  When the burger meat is common cold and placed on the grill it will hold its shape well. Equally well, when it'southward cooked, the burger volition be solid. It is the in betwixt phase that makes the burger susceptible to falling apart. This is why it is essential you lot fully cook the bottom of your burger earlier flipping it over! A burger fully cooked on the bottom will assistance the burger hold together when flipping!
• Add an egg, only only if absolutely necessary.  While I personally do not advocate adding egg to your raw burger patties, you lot tin if needed. To me, the improver of an egg takes a ground beef patty from a burger to a mini meatloaf, but if y'all are paranoid the burger is going to fall apart, calculation an egg equally a bounden agent volition make the ground beefiness stickier.

How long is burger meat good in the fridge?

Footing beef should be stored in an closed, zip-closure bag. Properly stored, burger meat will continue for up to 2 days in the refrigerator.

Tin can y'all freeze burger meat?

You tin can absolutely freeze footing beef too as formed ground 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 canvass pan to the freezer and allow the patties to freeze solid earlier transferring to a zip-closure storage bag. Freezing them solid in a unmarried layer will help them keep their shape.

One time fully frozen, stack the patties with a square of parchment paper layered in between to prevent sticking. Transfer the stacked patties to a heavy-duty, zip-closure bag and remove as much air as possible when sealing to preclude freezer burn.

To freeze loose ground burger meat, portion it out into useable portions first (half a pound, 1 pound or 2 pounds), and so transfer to a heavy-duty naught-closure bag.

Properly stored, burger meat and burger patties will continue in the freezer for up to 3-four months. Brand certain you label your bags with the date they were placed in the freezer and then you can keep rails of storage times.

How to thaw burger meat?

The all-time way to safely thaw ground beefiness or burger patties is to place the meat in the refrigerator and permit it to defrost overnight.

To defrost burger meat more quickly, you can defrost it using cold water. To do and so, go on the meat in an airtight, null-closure bag and submerge under COLD water. Be sure to change the water every 25-30 minutes and employ the meat immediately.

While you can apply a microwave to defrost the footing beefiness, I do not recommend it. Using a microwave will cause some areas of the raw beef to cook, which results in unappetizing, tough cooked basis beef.

How to season burger meat? When to flavour burger meat?

You should season your burger meat after forming it into patties and equally close to the bodily cooking fourth dimension as possible.

Since salt draws the moisture out of meat it will bear upon the texture of the cooked burger. Seasoning your burger meat likewise early will consequence in a tougher, denser burger patty. So, make sure you preheat your grill first and season the patties right earlier you cook them!

How much burger meat per person?

When making your own patties, you can assume between 4 to vi ounces of ground beefiness per patty.

While there are a number of factors to consider when feeding a crown, such as – age and gender of your guests, the number of sides at your political party and then on – yous can safely assume each person will consume 1 to i.5 burgers.

To exist on the easy and safe side when estimating how much burger meat per person, assume you are making 6 ounce burgers and each person volition consume i burger:

• 4 people = 24 ounces (one ½ pound)
• half dozen 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 waiting for?! Let's do the dang thing, grind some beef and make the best burgers Always!

Until next calendar week, friends, cheers – to bodacious 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 own burger meat!  Making your own burger blend at home is incredibly simple and will take your hamburgers to the next level! Piece of cake tips and tricks included, plus a different method for those of you who don't own a grinder!

Prep Time 20 mins

Inactive Time 1 hr 30 mins

Full Fourth dimension 20 mins

Grade: Titbit, entree

Cuisine: American

Keyword: burger, DIY, grind, how to, meat

Servings: viii burgers

Calories: 280 kcal

• 2.v Pounds Boneless Chuck Steak *
• .75 Pounds Elevation Sirloin Steak *

• Prepare the grinder attachment: Place the meat grinder attachment in the freezer at to the lowest degree one hour (or up to overnight) in advance of using. I have establish the 3 hour mark to be perfect. Line a blistering canvass with freezer paper or plastic wrap for piece of cake make clean up.

• Cutting the steaks: Cut the steaks into roughly ane ½'' cubes. Spread the cubes of beefiness in an evenly distributed, unmarried layer on the prepared baking sheet. Identify the tray of beef in the freezer for 30 minutes.

• While the beef is chilling, prepare a bowl to hold the basis beef: Make full a big bowl with ice and add a little flake of water. Insert a smaller bowl on top of the ice to catch the meat as information technology comes out of the grinder. THIS Footstep IS IMPERATIVE. Yous need to continue your meat cold!

• Attach the meat grinder, affixed with 3/eight'' plate, to your stand up mixer. (If you take a different grinder, follow their provided instructions).

• Grind steaks:  Grind meat by running it once through the grinder, with your brand shift 'double meat chiller' placed underneath to grab your footing beef. Practice not dissever dissimilar cuts of beef when grinding, you want them mixed together.

• 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 yous are making smashed burgers! For a regular burger this pace is completely optional and depends on the texture of the burger desired.)

• Arctic ground beef before using: Encompass the bowl of ground beef and place it in the fridge for at least 30 minutes to chill or shop it until you are ready to employ. The ground beef will keep in the refrigerator for 2 days or you can transfer ground beef to a freezer bag and store in the freezer for up to 3 months.

To grind meat using a food processor:
1.  Follow Steps two and 3, y'all do not need to place the bowl of the food processor in the freezer.
2.  Working in batches, pulse cubes of steak until finely chopped, about 20 pulses. After each batch, transfer the chopped meat to the 'double meat chiller'.

RECIPE NOTES:

1. In that location is no manner to judge the beefiness-to-fatty ratio other than middle-balling your mix.  If you desire to be precise, enquire your butcher for help.  Merely, only await at the fatty in your steaks.  For a juicy, flavorful burger, look for most 25 percent fat.  For a leaner burger, await for leaner, less fatty steaks.
2. If you desire an even juicier burger, ask your butcher if he has beef trimmings bachelor and add those to the mix!
3. When grinding the cubes of steak, do NOT separate the cuts of beef!  You desire to grind the steaks together.
4. When forming the burger meat into patties, take care to Non overwork the meat!  And, exercise Non pack the meat together, you lot want to use a light bear upon!  The slight separation of the meat will allow the juices to run through the patty to create a super juicy and moist burger!
5. After you have formed the beef into patties, take your thumb and make a pocket-sized indentation or well in the center of your patty.  Since the burger patties will neat while they cook, the indentation will ensure that the burger patty holds its proper shape once cooked.
6. For the virtually flavorful burger, make sure yous season the patties liberally on both sides with kosher salt and freshly ground black pepper.
7. When grilling your burgers, Do NOT use a spatula to press downwardly on the burger!!  If you take used your finger to create an indentation, in that location will be no need to printing down.  Flattening the burger with a spatula causes the patty to lose all its moisture and juices resulting in a dry burger.

YIELD: 8 (6 ounce) Burgers

Calories: 280 kcal | Protein: 39 g | Fatty: 13 g | Saturated Fatty: 5 g | Cholesterol: 118 mg | Sodium: 123 mg | Potassium: 677 mg | Vitamin A: 10 IU | Calcium: 31 mg | Iron: 3.9 mg

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