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Trimming chuck for grinding

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Trimming chuck for grinding

lisaress | Mar 5, 2010 11:35 AM

I have been experimenting with grinding my own burger for the last couple of months and I believe I have eaten a whole cow. I have experimented with different cuts, but I like the flavor and fattiiness of using just plain old chuck. Here is what I do...

Toast a soft sesame seed roll; I don't mix anything into the burger except sea salt and fresh ground black pepper right before I make the patty (about 6 oz of ground chuck); hit both sides with olive oil; put it right away on high heat; cook for 3 minutes; flip the burger cover with cheese and the top half of the bun; cook an additional 2-3 minutes: finish with a little mayo on the bottom bun.

It is softest, juiciest burger I have ever had. It is so tender, I could not put it on a grill without it falling apart and going through the grate which is ok with me. I like them cooked in a pan. I am ruined for eating burgers out forever. It is almost perfect. Here is the problem...

I have tried to remove anything that will result in chewy bits, but I find it hard to remove the silverskin without removing the large pieces of fat which I love and cutting off some of the meat. Is there a trick to this? Should I buy the chuck at a butcher and ask him/her to do it for me?

Thanks

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