Grinding Meat For Burgers

[thirdeye]

On my last visit, we bought pork bellies, beef back ribs, their plastic wrap, and some odds and ends.

 

[clifish]

I have one about 300 miles to the south, and 300 miles to the north. So 2 or 3 times a year we will visit one or the other.

Wow! I am humbled to say I have at least 7 Costco's within 20 miles of me...if not more.

 

[noboundaries]

I pick up untrimmed Select or Choice grade tri tips when they are on sale for $2.98 and $3.98 / lb (CA prices). Lightly trim the discolored fat but leave the rest, chop, rough grind in the blender, then fine grind with the KitchenAid grinder attachment. Great burgers.

 

[Suds15]

I pick up untrimmed Select or Choice grade tri tips when they are on sale for $2.98 and $3.98 / lb (CA prices). Lightly trim the discolored fat but leave the rest, chop, rough grind in the blender, then fine grind with the KitchenAid grinder attachment. Great burgers.

In Canada. Costco bulk burger is over 10.00 a lb.

 

[noboundaries]

In Canada. Costco bulk burger is over 10.00 a lb.

I can often buy on sale tri tip for less per pound than on sale ground beef. Crazy.

 

[floridasteve]

If you want to try something different and save some dough, try all pork burgers. Brat burgers are a big thing here and loose brat is sold all over. Honestly, they would likely win over GB if you have a good mix and grill them. Another one is "pizza burgers". Have not run them in a long time (that needs to change) but also big here. Use an italian sausage mix, sear/grill, top with mozz, and pizza sauce. Swear I posted it maybe it's in another thread but ground pork + GB (like 50/50) for sloppy joes works insanely well. Same for meatballs and loose meat spagetti/bolognese. Back to your original question, I think you unfortunately need to get the pork in background at like 20% range for it to remain "hidden" and keeping it mostly beefy tasting.

Here's my brat burger writeup. https://www.smokingmeatforums.com/t...h-coarse-grain-mustard-on-pretzel-bun.311151/

I love brat burgers! It is almost as good as top-grade hamburgers. I think it's about time to buy another pork but, and grind 2/3 into Brats, and 1/3 into sausage.