Custom Grind

A couple of weeks ago I saw an episode of America’s Test Kitchen on PBS. The episode was a homage to burgers and fries. I had kind of played around with grinding my own meat a couple of years ago after seeing a Good Eats episode but it didn’t work out so well, so I kind of threw out the idea. But after seeing the America’s Test Kitchen show I was inspired again to try anew – and this time I bought a meat grinder attachment for our Kitchen Aid mixer.

After a couple of tries I’ve settled on the following combination for my burger grind:

1.25 lbs of boneless short rib
1 lb of trimmed chuck
1 lb of flat iron steak

I basically trim big pieces of fat and any rogue silver skin off of the meat and cube into 1 inch pieces. Then I let them (and the grinder parts) sit in my freezer for 20 minutes. And then I grind.

The results have been out of this world for now. I’d like to experiment more with two grinds and also try cooking in a cast iron pan. I’m of the mind that these are such stellar burgers that I’m thinking I might have to lug my Kitchen Aid to the Beach House next summer.

Comments 1

  1. C wrote:

    Sounds delicious – and I say go for it – or you could just grind at home before you leave and serve up the burgers that night :) We’d enjoy them!

    Posted 17 Aug 2010 at 10:26 am