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On grinding your own burgers


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On grinding your own burgers

berkleygary | May 26, 2007 06:35 AM

I tried grinding some sirloin last night to make some burgers for dinner. Doing it in the food processor worked fine. The burgers were not as flavorful as we hoped they would be. We suspect the reason is that there wasn't enough fat in the grind. Short of trimming all the fat and weighing the fat and the meat, how do I determine that I have, say, 20% fat?

Any suggestions?


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