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burger disaster. need your help.

lestblight | Jan 9, 201207:57 AM

decided to grind some burgers since i had some left over meat for. Made some brioche, pickles and smocked some cheese.. was ready to go.

I know that chuck and round are the cuts of choice to use.. but i decided to try something different.

Would love an explanation of what i did wrong from you guys.

I had alot of scraps and side chain meat from buying the whole filet at costco from new years. Bought 2 packages and didn't want to make roasts again. I added this with round. I figured i needed to up my fat. So I saw pork skin with fat at the store. Picked this up along with a little beef heart for some extra flavor.

I never grinded burger meat before so I used the process i use for sausage.. froze them a little.. cut into chunks and then mixed them up.

After i was done.. i didnt mix them too much.

formed into patties and they were sticking on a hot pan and crumbly. I figured there was not enough fat. but i added a lot of fat when i was grinding.

Not sure of the ratio but by look alone.. the meat looked a little fattier then the ones i would buy at the store which are a little lean.

I figured it had something to do with the filet.

But i am not sure what.

Is this the result from cooking this cut of meat? or could i have made it work?



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