Grind your own short rib burgers

allsid

Found these in the archive folder but it got me wanting to get out the grinder attachment for the kitchenaid and get to some burger making. 

These were short ribs I ground coarse into burgers, but my next project is brisket point.  I am thinking a combination of brisket fat and pork fat and they should be amazing.

If you have not tried the grind at home, give it a shot.  It does not disappoint.

TexanOfTheNorth

Ground brisket is all we use for burgers anymore. Usually grind a whole packer and have never needed to add any fat. Are you thinking of doing that for flavor? Would be interested to know what your results are.

WeberWho

That burger looks absolutely perfect!  Perfect color 

THEBuckeye

I'm sure they're great but I wouldn't pay short rib per pound price for a burger. Ground Round is good by me. 

cazzy

Yep...short ribs are my go to for burgers.  Have 4 in the freezer that I'm going to sous vide.

Griffin

Makes me want to break out my grinder and get going. I think I'm gonna follow @TexanOfTheNorth and do a whole packer next time.

allsid

THEBuckeye said:

I'm sure they're great but I wouldn't pay short rib per pound price for a burger. Ground Round is good by me. 

Back when I did the short rib burgers, they were like 4.99 a pound boneless and I had a small piece of chuck to go with it.  Having just 2 of us we don't need much to grind.  I had just got the grind attachment and was all hopped up to grind fat into the burger meat so short ribs really did the trick 

allsid

TexanOfTheNorth said:

Ground brisket is all we use for burgers anymore. Usually grind a whole packer and have never needed to add any fat. Are you thinking of doing that for flavor? Would be interested to know what your results are.

I had a whole point from Costco so half of it was ground and the other is vac sealed and I will do a 30-40 hour sous vide experiment with that bit. I wanted to put the pork fat in only because I have a Jowel in my fridge. I did not end up using the jowel because the brisket had so much fat.  Burgers were insane good!  SWMBO said best ever, but I say best ones so far this week!

SmokeyPitt

I have the KA grinder attachment.  The instructions suggest to double grind.  Do you all do this?  I did it last time and the second grind is much more of a PITA than the first.  I think it was worth it in the end because I wanted to make sure my burger stayed in one piece.  

TexanOfTheNorth

SmokeyPitt said:

I have the KA grinder attachment.  The instructions suggest to double grind.  Do you all do this?  I did it last time and the second grind is much more of a PITA than the first.  I think it was worth it in the end because I wanted to make sure my burger stayed in one piece.  

I only grind once with the coarse plate. Never have a problem with them staying together. Are you sure your not going too lean?

SmokeyPitt

TexanOfTheNorth said:

SmokeyPitt said:

I have the KA grinder attachment.  The instructions suggest to double grind.  Do you all do this?  I did it last time and the second grind is much more of a PITA than the first.  I think it was worth it in the end because I wanted to make sure my burger stayed in one piece.  

I only grind once with the coarse plate. Never have a problem with them staying together. Are you sure your not going too lean?

Cool- I think I will just grind once next time as well.  I read somewhere on the interweb that grinding multiple times helps them stay together...but now that you mention it I didn't actually have any problems with single grind in the past.  I was making a big @$$ burger the last time and was worried about it falling apart.  

tarheelmatt

SmokeyPitt said:

I have the KA grinder attachment.  The instructions suggest to double grind.  Do you all do this?  I did it last time and the second grind is much more of a PITA than the first.  I think it was worth it in the end because I wanted to make sure my burger stayed in one piece.  

I only go once with the coarse plate with no issues either.  

tarheelmatt

With brisket, I assume some trimming is done of the hard fat?  

allsid

tarheelmatt said:

With brisket, I assume some trimming is done of the hard fat?  

I am no expert on this, but I cube to sizes that fit my grinder, spread out on a sheet, and put in the freezer for about 50 min or so. If it looks rank, I discard, but usually the thicker cuts of fat are stand alone cubes I integrate every third or fourth chunk to the grinder.

TexanOfTheNorth

If you are going to double grind put the first grind back in the freezer for 30-45 minutes in between grinds.