20 pounds of burgers project - Help on the different combos

GoooDawgs

Hey guys,

I got the meat grinder out for my first attempt at grinding my own burger meat. 

I've got the following:

- 14 pound prime packer brisket
- 3 pound short ribs
- 3 pounds of beef tenderloins (trimming from a beef tenderloin last night) 

I was thinking of doing these 2 combinations: 

- 7 pounds pure brisket burgers
- 7 pounds brisket, 3 pounds short rib, 3 pounds beef tenderloin (basically a 2-1-1 brisket/short ribs/filet mignon)

Do you think those combos are OK?  Anything you would change? 

Thanks everyone,

bgebrent

Sounds great.  On your brisket only I'd go 50:50 flat:point.  Then the second mix.  Brisket burgers are the very best.  Let us know.

GoooDawgs

thanks @bgebrent.   any advice on the coarseness of the blades?

bgebrent

Medium grind will give good texture.  What time should I be there?

bgebrent

@Elijah, please explain to me how my advice was "off topic".

Elijah

It was where my finger landed.

bgebrent

Elijah said:

It was where my finger landed.

Reland it and never believe I'm friends with @northGAcock.

Elijah

Relanded. @northGAcock has enough issues for now. No need in putting salt on wounds. 

Carolina Q

I would grind it all and mix it together. I don't have a link but search for Kenji ground beef or some such. He went through all sorts of different combos. What you have sounds like what he settled on. If I find it, I'll post. 

bgebrent

Carolina Q said:

I would grind it all and mix it together. I don't have a link but search for Kenji ground beef or some such. He went through all sorts of different combos. What you have sounds like what he settled on. If I find it, I'll post. 

Well that's unimaginative.

Carolina Q

I think this is it...
http://aht.seriouseats.com/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html

bgebrent

Carolina Q said:

I think this is it...
http://aht.seriouseats.com/2009/10/the-burger-lab-best-burger-blend-profiles-of-eight-cuts-of-beef.html

That's a good personal perspective, as was mine if you read above.

Carolina Q

Btw, I have a kitchen aid grinder attachment, but lately I've been using a food processor. Cut the meat into chunks and freeze for 20 mins or so. Then pulse until you get the texture you want. 

DoubleEgger

I’d save the tenderloin for hibachi night. 

Photo Egg

bgebrent said:

Elijah said:

It was where my finger landed.

Reland it and never believe I'm friends with @northGAcock.

But still cant find time to correct it.

GoooDawgs

DoubleEgger said:

I’d save the tenderloin for hibachi night. 

That's actually what I ended up doing.  The scraps looked pretty weak and had a lot of silver skin, so I opted for a couple NY Strips from the freezer to take their place.  I'll post pics of brisket/ short rib/ ny strip burgers after the feast tomorrow. 

northGAcock

Elijah said:

Relanded. @northGAcock has enough issues for now. No need in putting salt on wounds. 

Thank you for not kicking me while I was down.

westernbbq

@GoooDawgs

I have roughly 4 lbs of filet mignon trimmings left over from Christmas Day steak bbq and a frozen brisky in feezer, about 12 lbs...plus beef short ribs with bones in just went on sale for 2.99 per lb

Sooooo.....im thinking 6 lbs of beef short rib meat, 4 fm trimmings amd the brisky all dome on coarse grind would yield incredible burgers....

GoooDawgs

@westernbbq that sounds solid to me.  The burgers I made this week with brisket, ny strip and short ribs were the best I've ever had.  I have around 16 pounds of burger patties vac sealed and frozen - ready to go for next time!

I think the short ribs were the game changer.   

As an FYI - my KA grinder was brutal and kept clogging up with some of the brisket fat.  I'll be investing in a dedicated meat grinder going forward. 

Let me know how these turn out! 

CanadianAnvil

How does everyone form their patties when they are pre grinding like this?
I've measured the meat out before but my patties always seem too think cause I don't want to squish them.too much. 

Steve

GoooDawgs

CanadianAnvil said:

How does everyone form their patties when they are pre grinding like this?
I've measured the meat out before but my patties always seem too think cause I don't want to squish them.too much. 

Steve

I weigh the meat on a food scale, then use a burger press like https://www.westonsupply.com/Weston-Hamburger-Patty-Press-p/07-0310-w.htm 

westernbbq

@GoooDawgs,  the short rib addition came to me via America's test kitchen.  Check out their burger and fries recipe on YouTube.  Start Yukon gold  quarter inch fries in cold oil.  Yep not a typo.  Burger meat course ground and handle ground product gently .  They even partially froze the meat.


There's a new burger joint in Phoenix called Ingos and I am pretty sure their burger blend is skirt, short and brisky.  If you're ever in town try it...nut not as good as gotts in Napa, ca....

Your mix sounds pretty awesome brothaman
  I 'll put up results here when I get around to the grind....

I started grinding with KA attachment but sinew kept me from grinding.  LeM  12 big bite solved that problem...itll handle a lot in one session