My signature blend is based on my German background
So I call it my German Burger Blend
I read about using short rib meat. This meat is known to be very flavorful,
because of its fat content and the gelatinous compounds that give
it that real "beefy" sensation.
I also used some chuck, and I went half and half weight wise with the chuck and
the short rib meat. In reading I have also heard that the brisket makes a perfect
ground beef as well.
First I cut the short rib meat off the bone.
I know Make sure the meat is very cold before grinding it.
Put it back in the fridge or freezer for a short period of time if necessary.
I used a grinding attachment for a Kitchen Aid Mixer.
If you don't have a grinder you can use a food processor or even
chill the meat and hand chop it with a knife.
I used a large hole plate.
This is my mix of the short rib and the chuck
As you can see the mix doesn't look as mooshed together as a store bought
ground beef.
Next I added to the mix some ground pork loin and ground salt pork 
I used the lean pork so I could use some for a "Leanburger" and some for my signature burger blend
that we are developing.
This was a very flavorful blend, and it reminds me of a German style hamburger called a Frickadell.
The different blends
1. was the short rib, chuck, pork and salt pork
This is a very tasty blend, and I will use it for a German style
burger amongst other things. A very rounded meaty flavor and very juicy.
If I am not grinding a lean burger I am going to just use a pork shoulder instead
of the loin, and eliminate the salt pork. 2. was just short rib and chuck
This was awesome "beefy flavor" !
Definitely on it's way to becoming my first choice for a signature blend.
3. was just the ground pork.
This was very delicious, and we later mixed it with some ground sirloin to make our
Lettuce Wrap Burger. This is definitely a keeper for calorie wise burgers.
My choice of cooking them was a hard wood charcoal in this case Mesquite.
Order Kitchen Aid Grinder and Parts
|
