Hamburger recipe

[tripleq]

Hello all, its time to grind some hamburger. What are your favorite recipes? The last batch was chuck, brisket and top round.

This time Im thinking chuck , brisket and ??? Im thinking pastrami or bacon with onion & garlic powder, worcestershire and salt & pepper.

Im also thinking Im going to do a pass through the fine plate this time.

 

[okie362]

For the bulk of my burger I typically grind chuck when I get it on sale for $1.49/lb.  If there is something in particular I want I'll adjust to the flavor I'm looking for which usually involves a combination of pork/beef/lamb or ground poultry.

 

[SmokinAl]

I like a nice greasy cheeseburger.

So it's ground chuck on the flat top, with Swiss cheese.

For seasoning I like Montreal steak seasoning.

Al

 

[tripleq]

 
I like a nice greasy cheeseburger.

So it's ground chuck on the flat top, with Swiss cheese.

For seasoning I like Montreal steak seasoning.

Al

I go back and forth between 100% chuck and fancy burgers, When Im grinding I usually grind 3 or 4 pounds of chuck and pull it before I grind anything else for when I want that greasy burger you speak of... usually when my wife is not around. :)

 

[whistech]

I usually use a packer brisket for ground beef and I use a 5/16 inch plate to grind it.      I like the texture of a course grind and for seasoning it's usually salt, black pepper and granulated garlic.     Sometimes I add onion power to the mix.

 

[dls1]

My "Go To" blend is 1/3rd each chuck, brisket, and short rib. I once, on a whim, substituted ox tail for the short rib, but it's a PITA trimming the meat off of the bone.

For the brisket, I prefer the point. If that's not available, meat from an untrimmed flat will suffice.

To me, the ideal meat to fat ratio is 70/30, and I prefer a coarse grind. 

For seasoning, it's Kosher salt and freshly ground pepper only. From time to time, I'll add a little fish sauce to the blend for umami.

 

[dirtsailor2003]

Coarse ground chuck or beef cold, which ever is on sale.

Since we grind bulk I don't season any of it until I cook it.

You mention adding onion. If you are going to freeze avoid fresh onion. The texture changes not for the better.