Grind Your Own!

Yep- I grind my own burger.

For a wedding gift, my husband’s family was kind enough to give us a KitchenAid stand mixer. I can’t recall ever using it for dough, frosting or batter. But I promptly purchased the meat grinder attachment and started grinding my own meat.

I buy larger cuts of meat and grind them up into hamburgers, meatloaf etc.Shown below is 2 1/2 lbs of chuck roast and 3/4 lb of boneless short rib.

This time around I put the meat through the bigger grind attachment first. (This size is often referred to as the “chili grind”)

Than I put it through a second time on the finer grind.

Than it’s time to break out the trusty “patty maker.”

I have no idea where it came from or how it got into my kitchen.

Probably bought it at a yard sale or maybe a hand me down from some roommate’s mother.

All I know is the patties cook perfectly. No dimple needed.

After this, package them up for the freezer and you have patties ready to go anytime you want one!

Season opener below:

Burgers with avocado, Asiago cheese and a dash of horseradish cream – all served up on an onion-poppy bun.

(Full disclosure: Burgers a tiny bit overdone due to forgotten grilling skills over the long winter.)


One comment on “Grind Your Own!

  1. […] here. You have to have enough fat to keep the burger juicy. So use a high-quality 80/20 blend or grind your own. Forming uniform-size patties helps to keep cooking times consistent. A little dimple/divot in the […]

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