What Cut of Beef Is Used for Hamburger
Learn how to grind your own burger meat! Making your own burger blend at home is incredibly elementary and will take your hamburgers to the next level! Easy tips and tricks for the all-time burger patties included! Plus, a unlike method for those of you lot who don't own a grinder!
*Updated*
This mail was originally published in September 2014. I took new photos and updated the post beneath to include more information about how to grind your ain meat!
Why buy pre-basis, overly packed burger meat, which volition surely atomic number 82 to a dried out burger, when you tin grind your own? AND you can give it the all-star, V.I.P, ritzy treatment complete with love and a fragile touch?
Grinding your own hamburger meat is an extraordinarily simple procedure and with grilling season correct effectually the corner, you should totally to be DIY-ing your burgers!
Grinding your own meat but requires a knife, cut board, ice cubes, two 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 downwards, exceeds the minuscule amount of effort.
Always wonder why your favorite restaurant has an unbelievably juicy burger y'all only cannot seem to replicate at home? Peculiarly, when you took the time to purchase all the special toppings and brand the copy-true cat sauces? Yet the burger equally a whole is simply missing a little something?
What your burger is missing is homemade ground beef! It'southward the secret ingredient to an epic burger!
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Why grind your own beef?
When y'all grind your own burger meat, you know where the beef is coming from, plus you are in command of the fat content and tin customize the cuts of beef used. While these may seem like pocket-sized 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 volition cheers! Considering, 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 y'all grind it yourself y'all can also safely enjoy your burger cooked rare. High 5!
Substantially, grinding your own beefiness (or craven, or pork) takes your average irksome burger and transforms it into something spectacular and next level!
Be prepared for people to ask you "what is your secret ingredient"? When you tell them all you did was take a few minutes to grind the meat yourself, they might non believe something that uncomplicated could perchance make THAT much of a difference. Simply trust me, it does!!
The simplicity of achieving an outrageously good burger is literally mind blowing. Once yous grind your own hamburger meat, you will never exist picking upwards a package of the prepared beefiness always again. Mark my words!
Simply, before you lot go running off to utilise your meat grinder, or ordering one online, let'due south go over a few very imperative rules to follow.
How to grind your own meat for burgers?
- Make certain your grinder is cold. You want your grinder attachment (all of information technology: shaft, tube, plate, die and screw) to be extremely COLD. You need to place information technology in the freezer at To the lowest degree i hr before you plan on using it. I will put mine in the freezer the night before I am going to utilise it, or sometimes well earlier that, if I know I want to use it former during the week to come.
- Make sure your meat is common cold. After you cut the meat into 1'' cubes, spread them evenly on a blistering sheet and place in the freezer until the meat starts to get house, but not frozen throughout, about twenty-xxx minutes. (Do you encounter the theme here? Common cold = a must! )
- Brand sure you take a common cold bowl to catch the basis beef. To ensure your meat remains out of the temperature "danger zone" while you are grinding, fill a large mixing basin with ice and a little h2o. Identify another large mixing bowl inside the bowl of ice. Place this underneath the attachment to take hold of the meat equally it falls from the grinder. Also, you lot volition want to piece of work quickly here, and then don't program on taking whatever business calls or dilly-dally-ing nearly. However, I understand life happens. Worst example scenario, if your meat or grinder become likewise warm, merely place the meat and attachment dorsum into the freezer for another 10-15 minutes. Then proceed to grind the meat again.
- Run the meat through the grinder twice. Running the cubes of steak through the meat grinder twice, showtime with a coarser disk then a slightly finer disk, will give your burger blend the perfect texture, peculiarly if you are making smashed burgers or burgers on a griddle!
- Shape burger patties gently. When forming your burgers Exercise NOT compact the patties likewise tightly, utilise a fragile touch. And, make sure y'all make a small dimple, using your finger or thumb, in the center of each burger to forbid burger bulge.
- Keep your burger patties cold. To be on the safe side, I like to transfer my formed burgers onto a sheet pan and identify them in the freezer for 10 minutes.
What is the all-time meat to grind for hamburgers?
While there are endless blends of unlike cuts of beefiness to brand your own burger, all swell hamburgers have a few things in mutual – texture, season and fat.
Regardless of what meat you cull to use in your burger blend, make certain you lot have 25% to 30% fat. When tailoring your burgers to taste, keep in mind that the 25% to thirty% fat pct applies to burgers beingness cooked from medium-rare to medium, respectively. Burgers beingness cooked to medium-well will need more fatty (near forty%), while a rare burger will demand less fatty (20%).
The all-time cuts of beef for burgers:
- Chuck steak. Chuck is the almost normally used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fatty ratio, chuck steak is generally the primary cutting used in burger blends and is supplemented with i or two other cuts of meat.
- Sirloin or Tri-Tip. Sirloin is a relatively lean cut of steak, merely has a good corporeality of season. You will need to supplement sirloin with another cut of meat that has a higher fatty content, such as chuck, brisket, or short rib.
- Round. Round is extremely lean and very cheap. If yous are looking to adjust your protein-to-fatty ratio or lean out your burger, round is a great choice.
- Brisket. With a singled-out beefy flavour and loftier fat content, adding brisket to your burger will yield a beautifully rich burger.
- Boneless Short Rib. With a loftier fatty content and rich flavour, adding brusque 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 season, this cutting is a good choice if yous experience like getting a trivial fancy with your burger.
How to make your ain burger meat without a grinder?
Don't have a meat grinder? That is absolutely okay!
There are two ways to make ground beefiness without a meat grinder:
- Nutrient processor. To grind your ain burger meat using a food processor, you yet need to cube the beef and place it in the freezer for 15-30 minutes before proceeding. And so, working in batches, pulse the meat until it is finely chopped, well-nigh 20 pulses. Transfer each batch of pulsed meat into the mixing bowl inserted into the water ice bowl.
- Manus chop. To hand chop your own burger meat, you even so need to the meat to be squeamish and cold, and then place your steaks in the freezer for 15 minutes earlier proceeding. Use a cleaver to chop the meat equally finely or coarsely every bit desired.
How to make burger meat patties?
Forming ground beef into patties is unproblematic and like shooting fish in a barrel to do! For perfect burger patties, follow the steps below!
Before y'all brainstorm class your hamburger patties, make sure your ground beef is as cold equally possible and has been properly refrigerated. Also, brand certain y'all are working on a make clean work surface lined with a large canvas of wax paper (to help prevent the meat from sticking to your surface).
- Divide the footing beef. When dividing the beefiness, keep in listen that the higher the fat content of the mixture, the more than the patties will shrink equally they cook. The exact size of your patties should be determined past the size of the bun y'all will be using. To exist precise, I similar to use a calibration. Raw burger patties should typically range from four ounces (for a quarter pounder) to vi ounces. Try to divide the meat into even sized portions, this will ensure every burger is washed cooking at the same time.
- Form meat into a loose patty. One time y'all have the meat divided into useable portions, use your hands to gently class the ground beef into a very loose patty. If y'all have a cookie cutter, even better! For exact precision, fill up a cookie cutter loosely with ground beef.
- Shape the patty. Take the loosely formed patty of footing meat and very gently shape it into a burger patty using your hands. Take intendance to not overwork the meat. You want a solid deejay of meat that is meaty, but not too tightly compacted.
- Make an indentation. Use your pollex to brand a small indentation or well in the centre of your patty. Since the burger patties will peachy while they cook, the indentation will ensure that the burger patty holds its proper shape once cooked.
- Refrigerate. Transfer the shaped burger patties to the fridge and allow to arctic for thirty minutes before using! Cold patties will concur their shape and stay together better while cooking.
How to make burger meat stick together?
There is nil more frustrating than a burger patty breaking autonomously 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 than likely they are to agree their shape and stay together. Subsequently forming your ground 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 equally possible. When forming your basis beefiness into patties, make sure you apply a gentle bear on and avoid overworking the meat.
- Avoid adding liquid to the raw patties. Liquid flavoring agents, such as Worcestershire sauce or marinades will cause the burger patties to exist loose and fall autonomously. If you lot want to add together a sauce or liquid flavoring, do and so in one case the burger is done cooking.
- Practice not over-flip your burger! When the burger meat is cold and placed on the grill it will hold its shape well. Too, when it's cooked, the burger will be solid. It is the in between stage that makes the burger susceptible to falling apart. This is why it is essential you lot 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, merely just if absolutely necessary. While I personally practice non advocate adding egg to your raw burger patties, you tin if needed. To me, the addition of an egg takes a ground beef patty from a burger to a mini meatloaf, but if yous are paranoid the burger is going to fall apart, adding an egg as a binding amanuensis will make the footing beef stickier.
How long is burger meat good in the fridge?
Ground beef should exist stored in an airtight, zip-closure pocketbook. Properly stored, burger meat volition keep for upward to 2 days in the refrigerator.
Can you freeze burger meat?
You tin absolutely freeze footing beefiness besides as formed footing beefiness burger patties for longer storage!
To freeze burger patties, identify 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 before transferring to a zip-closure storage handbag. Freezing them solid in a single layer volition help them keep their shape.
In one case fully frozen, stack the patties with a square of parchment paper layered in betwixt to prevent sticking. Transfer the stacked patties to a heavy-duty, zip-closure bag and remove as much air as possible when sealing to foreclose freezer burn.
To freeze loose footing burger meat, portion information technology out into useable portions outset (half a pound, 1 pound or 2 pounds), and and then transfer to a heavy-duty zip-closure bag.
Properly stored, burger meat and burger patties volition go along in the freezer for up to 3-4 months. Brand sure y'all label your numberless with the appointment they were placed in the freezer so you can keep runway of storage times.
How to thaw burger meat?
The best fashion to safely thaw ground beefiness or burger patties is to place the meat in the refrigerator and allow it to defrost overnight.
To defrost burger meat more than rapidly, y'all can defrost it using common cold water. To exercise so, keep the meat in an airtight, zip-closure pocketbook and submerge nether Common cold water. Be sure to change the water every 25-30 minutes and use the meat immediately.
While yous tin can use a microwave to defrost the ground beef, I do not recommend information technology. Using a microwave will cause some areas of the raw beefiness to cook, which results in unappetizing, tough cooked footing beef.
How to season burger meat? When to season burger meat?
Y'all should season your burger meat after forming it into patties and equally shut to the bodily cooking fourth dimension equally possible.
Since salt draws the wet out of meat information technology volition touch the texture of the cooked burger. Seasoning your burger meat besides early on will outcome in a tougher, denser burger patty. So, brand sure you lot preheat your grill commencement and season the patties right earlier yous melt them!
How much burger meat per person?
When making your own patties, you tin can presume between four to 6 ounces of ground beef per patty.
While there are a number of factors to consider when feeding a crown, such as – historic period and gender of your guests, the number of sides at your party and then on – you tin can safely assume each person volition eat 1 to 1.5 burgers.
To be on the piece of cake and safe side when estimating how much burger meat per person, assume y'all are making six ounce burgers and each person will consume 1 burger:
- 4 people = 24 ounces (ane ½ pound)
- six people = 36 ounces (two ¼ pounds)
- 8 people = 48 ounces (3 pounds)
- x people = 60 ounces (three ¾ pounds)
- 12 = 68 ounces (iv ¼ pounds)
So, what are you lot waiting for?! Let'due south practise the dang thing, grind some beef and brand the best burgers EVER!
Until next week, friends, cheers – to bodacious burgers!
XOXO
Cheyanne
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How to grind your own burger meat recipe👇
How To Grind Your Ain Burger Meat
Learn how to grind your own burger meat! Making your own burger blend at habitation is incredibly simple and will take your hamburgers to the next level! Easy tips and tricks included, plus a different method for those of you who don't own a grinder!
Servings: eight burgers
Calories: 280 kcal
- 2.5 Pounds Boneless Chuck Steak *
- .75 Pounds Top Sirloin Steak *
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Fix the grinder zipper: Place the meat grinder attachment in the freezer at least 1 hr (or up to overnight) in advance of using. I have plant the 3 60 minutes mark to be 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 ane ½'' cubes. Spread the cubes of beef in an evenly distributed, single layer on the prepared blistering canvass. Identify the tray of beef in the freezer for 30 minutes.
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While the beef is chilling, prepare a bowl to hold the basis beef: Fill a large basin with ice and add a little bit of water. Insert a smaller bowl on superlative of the ice to catch the meat as information technology comes out of the grinder. THIS STEP IS IMPERATIVE. You need to keep your meat cold!
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Attach the meat grinder, affixed with three/8'' plate, to your stand mixer. (If y'all have a unlike grinder, follow their provided instructions).
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Grind steaks: Grind meat past running information technology once through the grinder, with your make shift 'double meat chiller' placed underneath to catch your ground beef. Do not separate different cuts of beef when grinding, y'all desire them mixed together.
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OPTIONAL: Switch to the ¼'' plate and run the meat again through grinder attachment in one case. (I highly recommend running the meat through the grinder twice if you are making smashed burgers! For a regular burger this footstep is completely optional and depends on the texture of the burger desired.)
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Chill ground beef before using: Cover the bowl of ground beef and identify information technology in the fridge for at to the lowest degree 30 minutes to chill or store it until you are ready to use. The ground beef will go along in the refrigerator for ii days or you can transfer ground beef to a freezer bag and store in the freezer for upwards to three months.
To grind meat using a nutrient processor:
1. Follow Steps 2 and 3, you do non need to identify 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:
- There is no way to gauge the beef-to-fatty ratio other than eye-balling your mix. If you want to be precise, ask your butcher for assistance. Just, just look at the fat in your steaks. For a juicy, flavorful burger, look for most 25 percent fat. For a leaner burger, look for bacteria, less fatty steaks.
- If y'all desire an even juicier burger, ask your butcher if he has beef trimmings bachelor and add together those to the mix!
- When grinding the cubes of steak, do Not separate the cuts of beef! You want to grind the steaks together.
- When forming the burger meat into patties, accept care to Not overwork the meat! And, exercise NOT pack the meat together, y'all want to utilize a lite 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 y'all have formed the beefiness into patties, take your thumb and make a modest 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.
- For the most flavorful burger, brand certain you 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 printing down on the burger!! If you have 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: viii (vi ounce) Burgers
Calories: 280 kcal | Protein: 39 g | Fat: thirteen k | Saturated Fat: 5 grand | Cholesterol: 118 mg | Sodium: 123 mg | Potassium: 677 mg | Vitamin A: 10 IU | Calcium: 31 mg | Iron: 3.ix mg
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