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?