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Ribeye burgers

post #1 of 3
Thread Starter 

We like to purchase meat in bulk at the restaurant supply places and then vacuum seal in smaller chunks. Had the remaining two ribeyes we purchased about a year ago ($3.99/lb) - ground them up with a few chicken tenders.  The meat was still perfect - a testament to vacuum sealing.  These were among the best burgers we've made ever.

The meat was as red as the day it was packaged - the steak was thawed, then cut into chunks and freshly ground in a KitchenAid.


Grilled asparagus and potato wedges (not shown)


Topped the burgers with smoked Gouda, pickled jalapeno, onion, and tomato - the burgers still tasted like the original ribeye steak, but were butter tender.


post #2 of 3
Man, you are a cooking machine! Really enjoying your posts. Everything looks great!
post #3 of 3
Thread Starter 

Thanks worktogthr :icon_smile:


We love to cook, and share experiences, and the ones I've been posting have occurred over the past year or so (I like to take pictures :biggrin:)

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