What Meat To Grind for Burgers

Grandpas Grub

 
Kitchen Aid has a mail in rebate on accessories, Bed Bath and Beyond has a 20% discount.

Thought I would take advantage of the 2 discounts and pick up the grinder.

The question is what is a good mixture to grind for burgers.

Also what meat to make breakfast sausage?

Thanks, GG

Car Wash Mike

Kent, since it is winter. You should be able to get some great deals on Chuck Roasts. Other than that I like to grind up briskets.
I use butts and make my own sausage.

Mike

Grandpas Grub

 
Thanks, Mike. I got a kick out of the speed limit picture you posted below. Now that's getting to be a snow storm. Was that drifting or straight snow fall.

Out here, three times in my life it has snowed (no drifting) deep enough where we have been able to walk up to the eve of the house.

The snowmobile'rs code - don't eat the yellow snow.

Do you grind up the fat along with the meat?

With sausage do you add any seasoning or other meat when making the sausage.

Kent

Humphrey Chimpden Earwicker

ditto, on all count.

happy festivus!

emilluca

Think front of the beast.
Pork = Butts
Beef = Chuck
Fat is flavor.

Zippylip

you could put some stank on it - 2 parts cow meat & 1 part bacon

emilluca

www.sausagesource.com has all you need and more. They are very good at helping. I will say using the kitchen aid attachment to grind is doable but SLOW.....
It will be a good start to see if you want to invest more in making sausage in bulk. I bought a water driven sausage stuffer that holds 10 lbs of product and fills casings easily as compared to the kitchen aid.
Emil

Car Wash Mike

Kent, that was some drifting. But it was the worse 2 day snow storm in over 100 years for the KC area.
The chuck roasts I grind right out of the package. You never know how fat a brisket is until you get it out of the cry-o-vac. So I usually have to trim it a little.
I am tring to get a maple syrup/raging river sausage recipe.

Mike

Blue Ridge Smoke

I use chuck and sirloin tips in 50/50 combination. I also use a liberal amount of salt when I'm grinding it. Sometimes drop some Cowlick in it as well.

If you are looking for cheese burgers, cube some cheese and grind it in with the meat. Add some pimentos and you have one awesome pimento cheese burger!

Note: a great way to clean the Kitchen Aid grinder is to put a couple pieces of older bread through it. That will pull a lot of the extra meat out that is sometimes left behind. Saves a lot of work on the KP duty!

Car Wash Mike

Make sure you make the grandkids a nice fattie after making your own sausage. Egret loves this pic.



Mike

Hoss

That's the TICKET! :woohoo:

thirdeye

I like to buy a chuck roll, they are 15 to 20 pounds and boneless. My Sam's has them in the back, not in the case, so you have to ask for them. The ratio of fat is about right. You don't have to grind it all, slice off a nice 6 or 7 pound roast and grind the rest.







For sausage, I just use butts. I don't add any extra fat that some recipes call for. Sometimes I even trim out some of the fat on them when cubing the meat for grinding. I use a Kitchen Aid too, and only grind the meat once through the larger plate. Here is what mine looks like.



If you have your meat cubed, and icy cold (put trays of it in the freezer for about 20 minutes) plan on about a minute a pound for the actual grinding. Don't run the mixer wide open, something like a 4 setting works really good.

Hoss

For burgers you're gonna want a 70/30 mix of lean to fat.I ground some 80/20 and it is great for spaghetti,chilli,anything like that,but too dry for burger.However the meat I was grinding contained very small amounts of fat itself.In fact it was XTREMELY lean.I used bacon to increase the fat content of the end product.I have not tried the cuts some of the others mention.

"Sparky"

Hey Kent,I haven't tried breakfast sausage yet,but for burgers,I agree with Mike .Chuck roasts are great,and inexpensive.Here's my first attempt at grinding burgers





So good,even a 6yr old will eat them





I think that you'll like that grinder,I know that I do

Bordello

Hi GG,
CWM is right on IMHOP, pork butts is what we used for breakfast sausage (way,way back when) :( We had to bone them out every morning, trim some of the fat cap off,spice and ice, no beef in ours.Pork Sausage. :laugh:

While I have not ground beef at home yet, depending on how lean or fatty you want it,chuck, brisket is the way to go.

Back at the plant we had gondola's (sp?) of 700 lbs. or so of meat trimming's from the butchers cutting steaks and roast. This was Good stuff and we would mix it with other lesser cuts and if we needed more fat, Butts,cheap would fill the bill.

For us back then it was mostly an eyeball thing, mix as you see it,fatt lean. :woohoo:

Not talking the bad things you hear about, of course the beef and pork butts were used in frankfurters. Probably not much help, been a long time.


Happy New Year,
Bordello

Mickey

Doug that shot of you boy looking over back with his hamburger is a keeper.

Grandpas Grub

 
First off, there are some great responses and an thank you each and all.

:laugh:

I've got this hunk of butt and hunk of chuck in my basket and feeling real good about making some burgers and sausage for tomorrow. Kind of thinking sausage, potato rolls with seme sausage gravy and some eggs, but that's besides the point.

Now my wife is a real sweet person and pretty much lets me get/do what I want.

Back to the meat in hand. I've got this meat and the newly purchased grinder with some discounts offered. Feeling pretty good things and have it all reationalized in my mind.

We are just about to leave the meat counter and Shelagh, in her sweet manner, happens to be looking at a package of some ground chuck. My hunk of meat 7 bucks or so and her ground chuck 2 bucks or so. In a soft voice she says wouldn't it be easier if we just bought this package of ground chuck rather than grind ourselves.

Trying to save face, Well we can freeze this, it will work out to be a lot more meat (I hope). She replies, you know hon, they grind this fresh here several times a day. Look how fresh it looks.

I say we really should use the KA we just purchased and of course the grinder that is still in the box.

She says I know $500, I said no, we got a great deal on the KA at Williams Sanoma from a post on the egg forum and the grinder with discounts we are just at $300 for everything.

She rolls the ground chuck package over, hummm, $3.45 for this and we can eat it today.

Without knowing what else to say I said 'tust me'. She smiles and says I did and we have 5 kids and 16 grand kids.

Trying to change the subject I said the grand kids are not my fault and besides you wouldn't give one single one of them up.

I then grabbed a package of raspberry chocolate chip cookies and said would you like these as a treat for tonight.

Her eyebrow raised a little... I am thinking I made it out of the store and home safe for now. I did say I had to rush in the house and see if there were any more help on grinding the meat.

Not sure what she is going to say when I tell her let's grind this tomorrow. I would think the word fresh is going to enter into the response.

:laugh:

GG

"Sparky"

Thanks Mickey,I love that shot(mustard on his face and all) :P Happy New Year

Grandpas Grub

Thank you very much for the link.

The water driven stuffer sounds like it would do some serious work.

GG

"Sparky"

HAHAHA,too funny Kent :laugh:

Grandpas Grub

 
"I am tring to get a maple syrup/raging river sausage recipe."

For beef or pork?

Make one or find one?

Neverhtless, that's a good idea.

Kent

Grandpas Grub

 
Very cute idea. I need to try that, the g.kids will get a kick out of it.

GG

Grandpas Grub

Thanks Bob. Tomorrows project.

Kent

Grandpas Grub

Thank you. Good tip.

GG

Dave in So Cal

I feel your pain. My wife often does not understand why I do things the hard way. I am building my own egg table. She says, "Wouldn't it be a better use of your time to just buy one since you are spending a lot on materials anyway?"

I answer that part of the fun is the process of building.

She turned on the gas grill for chicken the other night. I turned it off and cooked on the egg. My reason to her was the chicken would be a lot tastier. My real reason - being able to build a fire and play with the egg so I can share the experience on the forum. :woohoo:

Grandpas Grub

Loos like this is pretty wide open as it goes for individualizing. Bacon Burgers is always good.

We make what we call ranch burgers. burger, bacon, cheese, onion, tomato, and baked beans between the bun - or on a half bun and smothered with beans. Messy but dang good eats.

I need to cook that and post it.

GG

Grandpas Grub

Great looking grind there.

:laugh: :laugh: :laugh: Got to love those pictures. Freckles, love them. I had so many when I was a boy. Everyone would ask me where I got my freckles, I told them I got out in the rain and rusted.

Great pictures and wonderful looking kids.

Kent

NoVA Bill

Kent,

BTW I use sirloin and chuck (50/50)for ground beef. Last grind I substituted brisket for the chuck - was good. Like Wayne I use butt for sausage. I always trim the fat cap and haven't added any extra fat.

Grandpas Grub

 
"I answer that part of the fun is the process of building."

That just might work for me.

"She turned on the gas grill for chicken the other night. I turned it off and cooked on the egg. My reason to her was the chicken would be a lot tastier. My real reason - being able to build a fire and play with the egg so I can share the experience on the forum."

You the man... For me the chicken on the egg is much better but I too like playing with the egg. It really is relaxing.

"Once in a while" I like going outside to start a butt cook. It's about 2 am, cold, sky crystal clear and aroma of the egg, combined with fresh fallen snow, just a very peaceful nice time.

GG

Dave in So Cal

GG, no snow here in So. Cal., but I plan on doing some butts tonite so I will probably get up and check it at least once. It will be nice to look up in the sky and see the moon and stars and enjoy the quiet.

Grandpas Grub

 
Thanks for the tip on the cheese burgers and for cleaning.

Other than green olives I have never had pimentos, I will give that a try.

Thanks, GG