How to Grind Perfect Patties

Fresh ground meat: how to grind for perfect meatballs! The final guide to grind your meat for hamburgers. This is an infallible method for perfect hamburger meatballs every time.

Why grind your beef for the hamburgers you ask? Well, 1) it is cheaper! 2) It is fresher. 3) It is more customizable! It is also a great way to use any finishes you saved during the year for the most juicy burgers. In addition, homemade hamburger meatballs are much better!

Busy your meat allows you to control the fat content and condiments in your delicious hamburger recipe so you can do it just as you like. I like to do an afternoon from the seasoning and grinding large beef lots for various meals so that they can freeze in perfect portions. Then everything I have to do is defrost when I’m ready to leave!

Of course, it’s a little practical and a little disordered, but that’s what the carnivorous girl speaks. Lift the sleeves and go down and dirty. (Just wait to get to the sausage.)

Necessary ingredients

• Beef – We are using a combination of boned and counterfruit folded spindle to prepare the ground meat, which I think creates the best flavor and consistency.
• Salt and ground pepper – or any other condiment you like.
• Wormshire sauce: adds a little salt to the meat for a better flavor.
• Thyme Rametti – The beef gives a touch of earthy freshness.

Which meat to use

What is the best meat to grind for hamburgers? For me, it is a mix of well -marching chuck and countershight.

Which meat you use depends on the fatty relationship you are trying to obtain in homemade hamburgers. I like that my hamburgers are fatter, because, as I said, fat is equivalent to flavor. Therefore, I use a combination of roast and countershight Chuck and Miro to a fatty ratio of 30%.

Chuck Roast grinds well and has a discreet balance of the fat content of 85/15. The countersign, in particular the top -Controphilo, has many flavors and a lower fat content. It is also a great way to lengthen the lots of ground meat for good value.

If you really want jazz, add bacon or pork fat for extra flavor and humidity when cooking beef meatballs.

Here is a quick roundup on the beef cuts that you should (and should not) use to prepare the minced meat for the hamburgers:

• Brisket: It comes from the lower part of the neck or chest. The chest can be decently marbled and works large for a coarser grinding, like the one you could use for chili pepper. For hamburger meat, I assure myself that I get rid of the often fat cap or soft fat before grinding.
• Shin: It comes from the lower end of the leg. This is not ideal for grinding, as it tends to be more bone than meat.
• Rib: Rib meat has a great fat content, so it works large for hamburger meatballs, it is just a little expensive.
• Dish: It comes from the lower central part of the cow. Plate cuts have a higher fat content (75/25), so they work very well for hamburgers.
• Short light: If the word “lombo” is involved, then you can expect tons of flavor but a more slender cut. Always mix a little more fat when using these cuts.
• Flank: It comes from the lower end of the belly. The side is juicy and tasty and works great to grind. The cuts on the side include London grid, steak alongside and steak in the skirt. The side is the happy place between the content of economic fats and decent and tasty meat. However, it may be necessary to add more fat to the meat mixture.
• Spin: It comes from the rear quarter of the cow. Round meat is large and lean and excellent for grinding. However, you will have to add fat unless you like really thin hamburgers. But really, add a little fat.

Remember only your slimmer, the dryer is the hamburger. If you go for a streamlined mixture, be sure to add wormshires and other bold options for strengthening flavors when you make hamburger meatballs.

How to prepare minced hamburger meat

First, Place the attachment of the meat grinder in the freezer.

Cut the meat In 1 “cubes, then put yourself in a bowl With salt, pepper, Worcestershire and thyme. Mix to cover, then placed in the freezer For 20 minutes.

When you are ready to grind, Push the meat through the power pipe in the farewell grinder. Grind Through coarse setting once, then Change the grinding plate In order to coarse. Grind again.

Gently form the meat meat and place them in an airtight container with oleat paper with each other. Cover freely e refrigerate Until you are ready to use them.

Add meat eggs ground for burgers?

No. It is not necessary. In fact, I recommend adding eggs to fresh minced meat for hamburger meatballs.

There is a lot of humidity and fat in beef to keep the meatballs together. The addition of eggs requires mixing the meat. Overload meat can become dry, hard and less tasty. I don’t even use the egg in my smoked meatball!

How do you prevent the beef burgers from falling apart?

There are a couple of things you can do to make sure that your hamburger meatballs are able to maintain their shape before cooking them.

• Use the right meat. You want to use beef with a decent fat content. If it is too thin, the meatballs can be dry and crumbly.
• Keep them cold. The colder meatballs are many more likely to maintain their shape without falling.
• Do not handle. While the mixture, the formation and management of hamburger meatballs, you do it in the least and gently. Overload meat becomes crumbly.
• Cool the meatballs after training. This helps them to hold them better when thrown on the grill.

Tips and notes for fresh burgers meatballs

• Keep everything very cold. Place the grip attack and the meat in the freezer for 20 minutes before grinding. While the meat warms up, the fat also and this can make things disordered. Bich, the better it is!
• Perform it twice. First you will perform the meat for a coarser grinding, then you will change the attack for a fine one. This creates the perfect consistency!
• Don’t push too strong When they feed the meat through the tube or dry your meat refrigerator ground with your refrigerator.
• Work in lots. If you are using a grind Work The car … and yourself. Divide things and work in the lots. You will thank me later.
• Play with condiments. The bonus to work in lots is that you can also think about how you want to use meat. Try Taco’s seasoning in one lot, the hamburger mixture in another, etc. Etc. garlic powder, onion powder and dry herbs are easy things to mix. Just make sure you never be in season as when you form the hamburgers who should greet the season before grilling.
• If you made it grind, Perform some slices of white bread through the grinder. This helps to get the accumulation a lot before starting deep cleaning.

How to store

To keep fresh burgers meatballs In the fridge, Put the meatballs in a container with an oiled paper with each other. Cover and refrigerate for 1-2 days at most.

To keep fresh burgers meatballs In the freezer, Place the meatballs in a single layer on a pan lined with oil paper. Set them in the freezer until it is hardened, then transfer to an airtight container and keep them in the freezer for a maximum of 4 months or use a void sealing to avoid the option of the freezer.

When you are ready to cook, defrost in the refrigerator if frozen, then cook as desired.

If you tried my recipe to grind the perfect recipe or any other recipe on GirlCarnivore.com, do not forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me On Instagram @GirlCarnivore as well as on Twitter AND Facebook.