I have SINNED! - Hamburger content

DaveH

DaveH

Joined
Dec 2, 1999
Messages
12,249
Or not, depending.

So we had an extra uncooked NY Strip steak from new years eve, good size 1 lb, pretty expensive. I WAS STARVING for a hamburger tonight so I got out the kitchenaid mixer (love'em) and the grinder attachment. I ground it up course with a VERY large bulb of garlic.

I made very loosely compacted patties and cooked them medium rare but with a very slightly charred exterior. BEST #$%@ing hamburgers I've ever had! The wife will flip when she finds out, but honestly I enjoyed them more then when it was prepared as a steak.

Which leads me to a real question. Supposing I get into the grind your own 'burger habit, using beef, what cuts would you recommend I try?

If the road to hell is paved in hamburgers, it will be a very wide and very fine road indeed! :)
 
well, i would say that you deserve to die for using a steak like that for a burger, but i cant. you enjoyed it too much, as im sure i would have too :D.

that said, prime rib might be good, maybe even filet minon (spelling may not be right, but you get the drift). i know i would want to try it :D
 
offsetlover said:
well, i would say that you deserve to die for using a steak like that for a burger, but i cant. you enjoyed it too much, as im sure i would have too :D.

that said, prime rib might be good, maybe even filet minon (spelling may not be right, but you get the drift). i know i would want to try it :D
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OOOOO a filet mignon hamburger, that sounds DEEElicious! I say grind up whatever you like. Just make sure the enjoyment you get out of it will be worth the hell to pay from wifey:o
 
I'd buy some bargain roasts, mix em up with some venison and a bit of salt, pepper, and garlic and go with it stacy keach style.

I like to chop up the jalapenos that I steal from the neighbor and throw em in there.

Watch out though. Your farts will be piping hot a few hours later.
 
Man, this Thread makes me hungry and I just ate.:D


I say, way to go Dave.:thumbup:

One, you enjoyed it.

Two, you know what the heck is in your Hamburger.

:thumbup:
 
my wife made beef tenderloin for Christmas dinner. the butcher trimmed the piece and ground the trimmings for us. it made a pretty awesome burger!!!
 
When I did restaurant work (l-o-o-o-o-o-n-g time ago) we experimented with different cuts of beef, and the 2 best were: slightly trimmed, aged ribeye, ground medium-coarse, and prime rib, same. Lightly salted (sea salt) for an hour or two before grinding, cooked no more than medium (or a little less) with minimal spices; I think I used a little worcestershire, and that was it. Experimented for several weeks, We decided not to menu it because of the price: ingredients + labor = too much; but dang! Them was GOOD! I cooked up what was left for the crew after work one night. Made friends for life.

We did figure out how to make turkey burgers, with the right amount of lean to fat ratio, that turned out amazing. Don't know if they ever menued those, though.

With all the sales going on here, and the storms blowing in, maybe I'll go stock up and experiment again.

thx - cpr
 
If you want to cheat, grind up some bacon in with some good ground round steak. The garlic and other seasonings are great ideas too. Don't overdo it on seasoning. Pork fat rules you know.
 
DaveH said:
The wife will flip when she finds out, but honestly I enjoyed them more then when it was prepared as a steak.
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Did you enjoy the meat? It sounds like you did. And that's what it's for.

This is a perfectly acceptible preparation of this meat.




Which leads me to a real question. Supposing I get into the grind your own 'burger habit, using beef, what cuts would you recommend I try?
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Round is good.
 
Oh, and with hamburgers, do not try to go to lean. You need some fat in there to hold the burger together. People these days are so worried about fat that stores are offering 97% lean ground beef; you can not make hamburgers out of that unless you like dry, chewy burgers. 70% lean is right for burgers.

In my kitchen, there's a sign that reads:

"The only time to eat diet food is while you're waiting for the steak to cook. -- Julia Child."
 
Thats what I do for steak tartar, If I have it at a resturant I insist they do it the same way. The pre ground stuff has the chance of having cow shit mixed in. Anyone rmember Jack-In-The-Box?
Del
 
At work i use trimmed New York, Filet mignon and rib eye.
I trim everything up real well...no tendon, no fat.
As I grind I add some of the new Yorks trimmed fat back in a little bit at a time. I go by the look of it. I have no idea what the fat % is.

When you make the pattie don't compress it hard. You just don't want it to fall apart. And don't press down on it when it's on the grill. All that wonderfull flavor will just go squirting out and you'll end up with a dry flavorless brick.
I like just a bit of quality garlic salt and pepper just before cooking.
 
In my kitchen, there's a sign that reads:

Dinner will be ready when the smoke alarm goes off.
 
Somehow, I don't think 555 meant to follow this line...

VonFruitcake said:
Watch out though. Your farts will be piping hot a few hours later.
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... with this line.

555 said:
Man, this Thread makes me hungry and I just ate.:D
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:D

Grocery store down the street has a good in-store butcher and occasional meat clearances. When I find T-bones, good sirloins, or ribeyes for a $3 to $4 apiece, I snag them, vacuum seal them, and throw them in the freezer. When a nice ribeye only cost you a few bucks, it's a little easier to experiment. I've made burgers, grilled and sliced them for tacos/burritos, and done a little stir fry here and there.

Ribeyes make pretty good burgers. :thumbup:
 
At our house, when the dinner bell rings all the kids go jump in the car.
 
Guyon said:
Somehow, I don't think 555 meant to follow this line...



... with this line.



:D

Grocery store down the street has a good in-store butcher and occasional meat clearances. When I find T-bones, good sirloins, or ribeyes for a $3 to $4 apiece, I snag them, vacuum seal them, and throw them in the freezer. When a nice ribeye only cost you a few bucks, it's a little easier to experiment. I've made burgers, grilled and sliced them for tacos/burritos, and done a little stir fry here and there.

Ribeyes make pretty good burgers. :thumbup:
Click to expand...

You're Right, I didn't.
But, after you pointed this out, I'm LMAO and Laughing so hard my eyes watered up.LOL:D:D:D:D:D
 
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