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How to Grind Your Own Burger Meat

How to Grind Your Own Burger Meat
Have you ever had a burger that was so delicious, it blew your mind—twice? Odds are, that burger patty was ground fresh on the spot.

Hint: it’s way easier than you think.

Have you ever had a burger that was so delicious, it blew your mind—twice? Odds are, that burger patty was ground fresh on the spot (like in our drool-worthy 5 Napkin Signature Burger).

 

Sounds complicated, right? Wrong. Making your own burger meat is shockingly simple. With a food processor and quality meat, you’re well on your way to legendary-status burgers. Let’s get started.

 

The key is using nice cuts of meat: 1 lb. sirloin tip and 10 oz. skirt steak.


Freeze the meat for 30-45 minutes. The idea is to firm it up, but not freeze it all the way through.

 

Next, chop the meat into chunks small enough to fit in your food processor.

 

Add the meat to the food processor in two to three batches (depending on the size of your machine) and grind. No more than 15 pulses should be necessary.

 

Once you’ve finished pulsing, shape the meat into roughly half-pound patties (about three patties total). 

 

Now you’re all set to make the burger of your dreams! To keep these patties extra juicy, we recommend using a frying pan (sorry grills!). Add a little butter and olive oil to the pan and cook on high heat for around five minutes per side. Finish with cheese, your favorite toppings and a toasted bun, the end result will blow your mind.



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