Percent Bacon to Beef Burger Patties

Learn how to grind your own burger meat! Making your own burger blend at dwelling is incredibly simple and volition have your hamburgers to the next level! Easy tips and tricks for the best burger patties included! Plus, a different 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 than information about how to grind your own meat!

Why purchase pre-ground, overly packed burger meat, which will surely lead to a stale out burger, when y'all tin can grind your ain? AND y'all can give it the all-star, V.I.P, ritzy treatment complete with love and a delicate touch?

Grinding your own hamburger meat is an extraordinarily simple process and with grilling flavour correct around the corner, you should totally to be DIY-ing your burgers!

Grinding your ain meat simply requires a knife, cutting board, ice cubes, two mixing bowls, meat grinder (totally worth the few bucks information technology costs for the attachment if yous already have a stand up mixer) or a food processor, and a few minutes of your fourth dimension. The pay off, hands down, exceeds the minuscule amount of effort.

Always wonder why your favorite eating house has an unbelievably juicy burger you lot simply cannot seem to replicate at home? Especially, when you took the fourth dimension to purchase all the special toppings and make the copy-true cat sauces? Yet the burger equally a whole is merely missing a lilliputian something?

What your burger is missing is homemade basis beefiness! It's the secret ingredient to an epic burger!

Quick Navigation - Table of Contents

• Why grind your ain beef?
• How to grind your own meat for burgers?
  • What is the best meat to grind for hamburgers?
    • How to make your own burger meat without a grinder?
  • How to make burger meat patties?
    • How to make burger meat stick together?
  • How long is burger meat good in the fridge?
  • Can you freeze burger meat?
    • How to thaw burger meat?
  • How to season burger meat? When to season burger meat?
  • How much burger meat per person?
  • How To Grind Your Ain Burger Meat
    • Ingredients
    • Instructions
    • Notes
    • Nutrition
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Why grind your ain beef?

When you grind your own burger meat, you know where the beefiness is coming from, plus you lot are in command of the fat content and can customize the cuts of beef used. While these may seem similar small factors, they make all the divergence in the globe. Basically, grinding your ain beef ensures the freshest meat possible with the perfect fat ratio!

Another added bonus, your wallet will give thanks you! Considering, it is a heck of a lot cheaper to grind your own meat versus purchasing prepackaged ground beef or beef patties.

Oh, and how could I forget, if you grind it yourself you can too safely enjoy your burger cooked rare. High five!

Essentially, grinding your own beef (or chicken, or pork) takes your average ho-hum burger and transforms it into something spectacular and next level!

Be prepared for people to ask you "what is your secret ingredient"? When y'all tell them all you lot did was take a few minutes to grind the meat yourself, they might not believe something that uncomplicated could perhaps make THAT much of a difference. But trust me, information technology does!!

The simplicity of achieving an outrageously adept burger is literally mind blowing. One time yous grind your own hamburger meat, you volition never be picking up a package of the prepared beef ever once again. Mark my words!

Merely, before you get running off to employ your meat grinder, or ordering one online, let'southward get over a few very imperative rules to follow.

How to grind your own meat for burgers?

1. Make sure your grinder is cold.  You desire your grinder attachment (all of it: shaft, tube, plate, die and screw) to be extremely Common cold. You need to identify information technology in the freezer at Least 1 60 minutes before you plan on using it. I will put mine in the freezer the night earlier I am going to use information technology, or sometimes well before that, if I know I want to use it former during the week to come.
2. Make sure your meat is cold. After you lot cut the meat into 1'' cubes, spread them evenly on a baking sheet and place in the freezer until the meat starts to get business firm, but not frozen throughout, about 20-xxx minutes. (Do you encounter the theme hither? Cold = a must! )
3. Make sure you lot have a cold bowl to catch the footing beef.  To ensure your meat remains out of the temperature "danger zone" while you are grinding, fill a large mixing bowl with ice and a little water. Place another large mixing basin inside the bowl of ice. Place this underneath the zipper to grab the meat as it falls from the grinder. As well, you volition desire to piece of work apace hither, so don't plan on taking any business concern calls or dilly-dally-ing virtually. Even so, I understand life happens. Worst instance scenario, if your meat or grinder become too warm, simply place the meat and attachment back into the freezer for another 10-fifteen minutes. Then continue to grind the meat again.
4. Run the meat through the grinder twice. Running the cubes of steak through the meat grinder twice, start with a coarser deejay and 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!
5. Shape burger patties gently.  When forming your burgers Do NOT meaty the patties too tightly, utilize a frail bear upon. And, make sure you lot make a small dimple, using your finger or thumb, in the middle of each burger to prevent burger burl.
6. Proceed your burger patties common cold. To be on the condom side, I like to transfer my formed burgers onto a sheet pan and place them in the freezer for x minutes.

What is the best meat to grind for hamburgers?

While there are endless blends of unlike cuts of beef to make your ain burger, all great hamburgers have a few things in common – texture, flavor and fatty.

Regardless of what meat you cull to use in your burger blend, make certain yous accept 25% to 30% fatty. When tailoring your burgers to taste, keep in listen that the 25% to 30% fatty percentage applies to burgers being cooked from medium-rare to medium, respectively. Burgers beingness cooked to medium-well will demand more fatty (about xl%), while a rare burger will need less fatty (20%).

The best cuts of beef for burgers:

• Chuck steak.  Chuck is the most commonly used cutting of beef in burger blends. Marbled throughout and well-counterbalanced in flavour with a decent lean-to-fat ratio, chuck steak is generally the main cutting used in burger blends and is supplemented with 1 or 2 other cuts of meat.
• Sirloin or Tri-Tip. Sirloin is a relatively lean cut of steak, just has a good amount of flavor. Yous will need to supplement sirloin with some other cut of meat that has a college fatty content, such as chuck, brisket, or brusque rib.
• Circular. Round is extremely lean and very inexpensive. If you are looking to conform your protein-to-fat ratio or lean out your burger, round is a groovy option.
• Brisket. With a distinct beefy flavour and loftier fatty content, adding brisket to your burger volition yield a beautifully rich burger.
• Boneless Curt Rib. With a high fat content and rich flavor, adding short 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 flavour, this cut is a good choice if y'all feel similar getting a little fancy with your burger.

How to make your ain burger meat without a grinder?

Don't accept a meat grinder? That is absolutely okay!

There are two ways to brand ground beef without a meat grinder:

• Food processor. To grind your own burger meat using a food processor, you still demand to cube the beefiness and place it in the freezer for 15-xxx minutes before proceeding. Then, working in batches, pulse the meat until it is finely chopped, near 20 pulses. Transfer each batch of pulsed meat into the mixing bowl inserted into the ice bowl.
• Hand chop. To hand chop your own burger meat, you still need to the meat to exist nice and cold, and so place your steaks in the freezer for 15 minutes before proceeding. Utilize a cleaver to chop the meat every bit finely or coarsely as desired.

How to make burger meat patties?

Forming ground beefiness into patties is simple and easy to practice! For perfect burger patties, follow the steps below!

Before you lot begin form your hamburger patties, make sure your ground beef is as cold as possible and has been properly refrigerated. Likewise, make sure you are working on a clean work surface lined with a big sail of wax newspaper (to aid prevent the meat from sticking to your surface).

1. Split the ground beef.  When dividing the beef, continue in mind that the higher the fatty content of the mixture, the more the patties volition shrink as they cook. The exact size of your patties should be determined by the size of the bun you lot volition be using. To be precise, I like to utilise a scale. Raw burger patties should typically range from 4 ounces (for a quarter pounder) to 6 ounces. Try to divide the meat into even sized portions, this will ensure every burger is done cooking at the same time.
2. Class meat into a loose patty.  Once you take the meat divided into useable portions, utilise your hands to gently course the ground beef into a very loose patty. If you have a cookie cutter, even better! For exact precision, fill a cookie cutter loosely with footing beef.
3. Shape the patty.  Take the loosely formed patty of ground meat and very gently shape it into a burger patty using your hands. Take care to not overwork the meat. You want a solid disk of meat that is meaty, but non besides tightly compacted.
4. Make an indentation.  Use your thumb to make a pocket-size indentation or well in the heart of your patty. Since the burger patties will swell while they melt, the indentation will ensure that the burger patty holds its proper shape once cooked.
5. Refrigerate.  Transfer the shaped burger patties to the refrigerator and let to chill for 30 minutes before using! Cold patties will hold their shape and stay together improve while cooking.

How to make burger meat stick together?

There is nothing more frustrating than a burger patty breaking apart and falling between the grates of your grill! Follow these tips to assistance your burger meat stick together.

• Keep your burger meat cold.  The colder your burger patties are, the more than probable they are to hold their shape and stay together. Later on forming your ground beefiness into patties, place the burger patties onto a sail pan lined with wax newspaper and identify them into the refrigerator for 30 minutes before using.
• Handle your raw patties as little as possible. When forming your ground beef into patties, make sure y'all use a gentle touch and avoid overworking the meat.
• Avoid adding liquid to the raw patties. Liquid flavoring agents, such every bit Worcestershire sauce or marinades will cause the burger patties to be loose and fall autonomously. If you lot desire to add a sauce or liquid flavoring, practise so once the burger is done cooking.
• Do not over-flip your burger!  When the burger meat is common 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 betwixt stage that makes the burger susceptible to falling apart. This is why information technology is essential you fully cook 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, but only if absolutely necessary.  While I personally practice not advocate adding egg to your raw burger patties, you can if needed. To me, the improver of an egg takes a ground beef patty from a burger to a mini meatloaf, but if you are paranoid the burger is going to fall apart, adding an egg equally a binding agent will make the ground beef stickier.

How long is burger meat adept in the fridge?

Ground beef should be stored in an airtight, zip-closure handbag. Properly stored, burger meat will keep for up to two days in the refrigerator.

Can you freeze burger meat?

You can admittedly freeze footing beef too as formed ground beef burger patties for longer storage!

To freeze burger patties, identify the formed patties in a unmarried layer on a wax paper lined sheet pan. Transfer the sail pan to the freezer and permit the patties to freeze solid before transferring to a nada-closure storage bag. Freezing them solid in a single layer will assistance them keep their shape.

Once fully frozen, stack the patties with a square of parchment paper layered in between to forestall sticking. Transfer the stacked patties to a heavy-duty, cypher-closure bag and remove as much air as possible when sealing to prevent freezer burn.

To freeze loose ground burger meat, portion it out into useable portions first (one-half a pound, 1 pound or two pounds), and then transfer to a heavy-duty zero-closure bag.

Properly stored, burger meat and burger patties will keep in the freezer for upwardly to 3-4 months. Make sure you label your numberless with the appointment they were placed in the freezer and so you can keep track of storage times.

How to thaw burger meat?

The best manner to safely thaw ground beefiness or burger patties is to identify the meat in the refrigerator and allow it to defrost overnight.

To defrost burger meat more rapidly, you can defrost it using cold water. To do and then, proceed the meat in an airtight, nix-closure handbag and submerge under Cold water. Be sure to modify the water every 25-xxx minutes and use the meat immediately.

While yous can use a microwave to defrost the ground beefiness, I do not recommend it. Using a microwave will cause some areas of the raw beef to cook, which results in unappetizing, tough cooked basis beef.

How to season burger meat? When to season burger meat?

Y'all should season your burger meat later forming it into patties and as close to the actual cooking time equally possible.

Since common salt draws the moisture out of meat it will bear on the texture of the cooked burger. Seasoning your burger meat too early will result in a tougher, denser burger patty. So, make certain y'all preheat your grill offset and season the patties right earlier you melt them!

How much burger meat per person?

When making your ain patties, you lot tin presume between 4 to half-dozen ounces of footing beef per patty.

While there are a number of factors to consider when feeding a crown, such as – age and gender of your guests, the number of sides at your political party and so on – y'all tin can safely assume each person volition consume 1 to i.5 burgers.

To exist on the easy and prophylactic side when estimating how much burger meat per person, presume you are making 6 ounce burgers and each person will consume 1 burger:

• 4 people = 24 ounces (1 ½ pound)
• 6 people = 36 ounces (ii ¼ pounds)
• 8 people = 48 ounces (3 pounds)
• 10 people = 60 ounces (3 ¾ pounds)
• 12 = 68 ounces (4 ¼ pounds)

So, what are you waiting for?! Permit's practise the dang thing, grind some beefiness and make the best burgers Always!

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 Own Burger Meat

Acquire how to grind your own burger meat!  Making your own burger alloy at home is incredibly unproblematic and volition accept your hamburgers to the side by side level! Easy tips and tricks included, plus a unlike method for those of you lot who don't own a grinder!

Prep Time xx mins

Inactive Time one hour 30 mins

Full Fourth dimension 20 mins

Form: Appetizer, entree

Cuisine: American

Keyword: burger, DIY, grind, how to, meat

Servings: 8 burgers

Calories: 280 kcal

• 2.v Pounds Boneless Chuck Steak *
• .75 Pounds Top Sirloin Steak *

• Set the grinder zipper: Place the meat grinder attachment in the freezer at least 1 hour (or up to overnight) in advance of using. I accept establish the 3 hour marker to exist perfect. Line a baking sheet with freezer paper or plastic wrap for easy make clean up.

• Cut the steaks: Cut the steaks into roughly 1 ½'' cubes. Spread the cubes of beef in an evenly distributed, single layer on the prepared baking sail. Place the tray of beefiness in the freezer for 30 minutes.

• While the beef is chilling, prepare a bowl to hold the ground beef: Fill a large bowl with ice and add a fiddling bit of h2o. Insert a smaller basin on top of the ice to catch the meat as information technology comes out of the grinder. THIS STEP IS IMPERATIVE. You lot need to go on your meat cold!

• Attach the meat grinder, affixed with iii/viii'' plate, to your stand mixer. (If y'all accept a dissimilar grinder, follow their provided instructions).

• Grind steaks:  Grind meat by running it one time 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, you want them mixed together.

• OPTIONAL: Switch to the ¼'' plate and run the meat again through grinder attachment once. (I highly recommend running the meat through the grinder twice if you lot are making smashed burgers! For a regular burger this pace is completely optional and depends on the texture of the burger desired.)

• Arctic footing beef before using: Cover the bowl of basis beef and place it in the refrigerator for at to the lowest degree 30 minutes to chill or store information technology until yous are fix to utilize. The basis beef will continue in the fridge for ii days or you lot can transfer footing beef to a freezer bag and store in the freezer for up to 3 months.

To grind meat using a food processor:
1.  Follow Steps 2 and 3, you do not need to place the bowl of the food processor in the freezer.
2.  Working in batches, pulse cubes of steak until finely chopped, nigh 20 pulses. Later each batch, transfer the chopped meat to the 'double meat chiller'.

RECIPE NOTES:

1. There is no way to gauge the beef-to-fat ratio other than heart-balling your mix.  If you want to be precise, ask your butcher for help.  Only, just look at the fat in your steaks.  For a juicy, flavorful burger, await for about 25 percent fat.  For a bacteria burger, look for leaner, less fatty steaks.
2. If yous desire an fifty-fifty juicier burger, inquire your butcher if he has beef trimmings available and add those to the mix!
3. When grinding the cubes of steak, do Not carve up the cuts of beef!  You lot want to grind the steaks together.
4. When forming the burger meat into patties, take care to Not overwork the meat!  And, do Non pack the meat together, you want to use a light affect!  The slight separation of the meat will allow the juices to run through the patty to create a super juicy and moist burger!
5. Later on you take formed the beef into patties, take your thumb and make a small indentation or well in the center of your patty.  Since the burger patties will nifty while they cook, the indentation will ensure that the burger patty holds its proper shape once cooked.
6. For the most flavorful burger, brand sure you flavor the patties liberally on both sides with kosher salt and freshly ground black pepper.
7. When grilling your burgers, Do Non use a spatula to press down on the burger!!  If you have used your finger to create an indentation, there will be no need to press downward.  Flattening the burger with a spatula causes the patty to lose all its wet and juices resulting in a dry burger.

YIELD: 8 (half dozen ounce) Burgers

Calories: 280 kcal | Protein: 39 g | Fatty: 13 chiliad | Saturated Fat: 5 yard | Cholesterol: 118 mg | Sodium: 123 mg | Potassium: 677 mg | Vitamin A: 10 IU | Calcium: 31 mg | Iron: 3.ix mg

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