Grinding your own burger lets you pick the cut and the fat, and grind right before cooking. One coarse grind gives a loose, tender burger.
Cuts
Chuck is the classic: well marbled and flavorful, close to the 80/20 lean-to-fat ratio stores sell as ground chuck. Brisket adds beefy flavor; short rib adds richness. Sirloin alone is too lean for a juicy burger.
How
- Cube the meat and freeze it until firm at the edges.
- Chill the grinder parts.
- Grind once through a coarse plate (about 3/8 inch) for a loose burger, or twice for a tighter one.
- Form patties gently; don't pack them hard.
Cook ground meat to 160°F
USDA advises cooking ground beef, pork, lamb and venison to 160°F, and ground chicken and turkey to 165°F, checked with a thermometer. Color isn't a reliable sign of doneness.
Gear
For a few pounds at a time, the KitchenAid metal grinder or Cuisinart MG-100 is plenty. See the best grinders for burgers.
