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 Post subject: Home ground burgers
PostPosted: Tue Jun 17, 2014 7:58 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Last night I ground 12 ounces of flap steak, 1 tablespoon of ghee and 1 ounce of Dubliner sharp cheddar into burgers. I used the MC@H method of mixing in the prescribed salt exactly one hour before grilling. We served with a thin smear of mayo on the bottom bun (which I have found helps contain juices), a few slices of avocado, a slice of sweet onion and arugula.

We had grilled corn on the cob with it, along with our fermented beverage of choice.

It may have been the perfect summer meal. It was the best burger I have had in a long, long time, and there are ton of "gourmet" burger places around here that we have tried.

10/10, will do again. Happy summer!

--Lisa


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 Post subject: Re: Home ground burgers
PostPosted: Tue Jun 17, 2014 10:55 am 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Hi,

What is MC@H mean?

We have ground a lot of beef cuts into hamburger in the past three years. Well marbled chuck is always wonderful, especially compared to the grocery store's ground chuck. How do they manage to remove the flavor?????

We love the chuck, skirt, brisket, sirloin cap, tri-tip, top blade or short ribs. It's all remarkable.

What is the deal with $3.50 chile-ground chuck mixed with onion/red pepper for $5.99/pound?

Tim


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 Post subject: Re: Home ground burgers
PostPosted: Tue Jun 17, 2014 12:14 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
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Hi Tim,

Modernist Cuisine At Home, he gives an exact ratio of meat to salt and has you mix the salt in one hour before sous vide-ing. While I want to try a sous vide burger, the grill was calling last night.

I am with you, the flap steak was cheap, fatty and flavorful. I don't know why I don't grind my own more often. It isn't like it is a lot of work!

--Lisa


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 Post subject: Re: Home ground burgers
PostPosted: Tue Jun 17, 2014 1:20 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
yum yum. So you ran the cheese and ghee through the grinder too? Or just added it to the ground meat?


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 Post subject: Re: Home ground burgers
PostPosted: Tue Jun 17, 2014 2:44 pm 
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Joined: Fri Jan 07, 2011 2:47 pm
Posts: 388
Well, I don't know about y'all, but this makes me want to run out and buy a cow. :ugeek: I ordered some Pat LaFrieda not long ago...meh. I don't think I'd do that again, but maybe i just got a not so flavorful batch.


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 Post subject: Re: Home ground burgers
PostPosted: Tue Jun 17, 2014 3:26 pm 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
Crystal,

Go to a slaughterhouse with a few $10 bills. Get a bit of plate, some chuck, a sirloin cap and a skirt, as in short skirt, if you get my drift. Go home and get out the processor/grinder/whatever.

I think Harrison should jump on the subway and go to the lower east side for better food at a lower price.

Tim


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 Post subject: Re: Home ground burgers
PostPosted: Wed Jun 18, 2014 11:05 am 
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Joined: Tue Dec 23, 2008 8:06 pm
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Jean,

Yes, I ran the ghee and cheese (broken into small chunks and chilled in the freezer with the meat) through the grinder. I didn't want big pieces that could make my burgers fall apart, just some extra flavor. The burgers were very juicy. My husband is still talking about them, so this will probably go in the regular rotation.

--Lisa


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