Making burgers from ground beef

Seasoning Optional 1. Divide the ground beef into how many burgers you want to make generally 4-6 burgers per 2 lbs of ground beef.

Youll add the other ingredients to it when youre ready.

Making burgers from ground beef. Seasoning Optional 1. Place the ground beef in a bowl. Youll add the other ingredients to it when youre ready.

Roughly chop the onion and garlic. Put them in a bowl and mix them together until combined. Add any of the ingredients you want to add to the burger.

This includes the. For Italian burgers add crushed garlic finely chopped parsley and grated parmesan to beef mince. For Moroccan burgers add chopped coriander ground cumin and a dollop of harissa paste to lamb mince.

For Spanish burgers add smoked paprika and finely chopped chorizo to pork mince. Ground chuck is the best type of meat for hamburgers and its different from ground beef as it comes from the beef shoulders where ground beef is leftover pieces of beef from many different cuts. For an extra delicious burger try a combination of 60 ground chuck and 40 brisket.

You could use ground beef but for best results and flavor be sure the meat is at least 20 fat not lean. Place meat in the freezer for 15-30 minutes before grinding. The meat should be firm but not frozen.

If grinding more than a few pounds think about placing the grinding attachments in the freeze for a few hours prior to use. Remember cold is key. Theres nothing like making your own hamburger patties from ground beef instead of buying them pre-made but its hard to get them perfectly shaped over and over again.

You can dust the top of the patties with seasoning or mix it into the ground beef before you form the patties. If you use 80 or 85 percent lean beef you do not need to brush the patties with oil before you put them on the grill or in a skillet since the meat contains enough fat. Divide the ground beef into how many burgers you want to make generally 4-6 burgers per 2 lbs of ground beef.

Gently form into a ball softly smash into a disc and press an indent into the middle. Work gently to avoid creating a tough burger. The indentation helps the burger.

Go to any grocery store and youll see many forms of ground beef. Anything from 7030 all the way up to 937. This is the ratio of lean meat to fat.

A 7030 blend is going to be 70 lean meat and 30 fat. That means 937 has almost no fat. Do not think for one minute youre going to get a juicy mouthwatering burger with a 937 blend.

Keep your burger meat cold. The colder your burger patties are the more likely they are to hold their shape and stay together. After forming your ground beef into patties place the burger patties onto a sheet pan lined with wax paper and place them into the refrigerator for 30 minutes before using.

Handle your raw patties as little as possible. In less than 5 minutes you can make ground beef patties for burgers. This recipe makes 4 half pound patties.

Finish them on the grill sous vide or in a cast iron skillet. Keep burgers cold until you are ready to cook them. They stay together better and they hold the juices better if you chill them in the refrigerator until youre ready to cook.

Bring down the heat. While fattier burgers may be best cooked at a high heat leaner burgers are best over a medium heat.