While grinding meats for burgers is nothing new, this is what I have come up with for an economical but very tasty substitute for the 20% fat beef chubs available in the grocery stores. The ground blend costs less than ground beef and contains bacon, petit sirloin, and pork loin. Here's my general setup - I use a grinding attachment on my wife's stand mixer.
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Trimmed pork loin at the left, petit sirloin on the right, and bacon up top. The spices I use are at the top of the image, and the sage at the far right came from our garden. I purchased each of the meats for less than $3 per pound, ant that is about a dollar less than the price for ground beef in the grocery store.
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Burgers are grillin' (my wife hardly lets me use her grill, and this was no exception - she's off camera to the left)
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Finished patties - tender and moist ( we do not manipulate nor press the ground meat very much).
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I like to slop all kinds of things on my burgers - a habit left over from when I was a kid in Ohio, and a dollar bought me 4 hot dogs and permission to put as much condiment as I could on them (I was a hungry kid with not much money)
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Tender and juicy; you can taste the bacon, pork and steak all melding in your mouth in a perfect harmony of balanced flavors (yeah, I know... how can you tell with all that mustard and catsup!) However, if you have not tried fresh sage in your ground meat, you might consider it - the herbal notes are like nothing else in a burger.
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Ready to eat with my sweetie! Life doesn't get better than this, and I am grateful for every day that I am able to open my eyes to another day.
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Thanks nex; as I become a bit more competent in the kitchen, I'm looking for ways to expand our taste horizons :-()
And have the rest of us drooling over our keyboards, some people......... 8-X
Quote from: nexor on July 18, 2013, 05:16:03 AM
And have the rest of us drooling over our keyboards, some people......... 8-X
Sorry guys! :angel:
I went to the butcher shop today and purchased what they call "bag meat" which is a large chunk of whatever cut they are selling. The prices were really good:
- Brisket - $2.99/lb (13 lbs) - I plan to do charcoal smoke on this one, and do it Texas style, all day with plenty of beers and friends
- New York steaks - $2.99/lb (12 lbs) - this is cheap enough so that I'm planning to use some of it for ground meat, like in this thread - I imagine those steak burgers will taste plenty good.
- Ribeye steaks - $3.99/lb (12 lbs) - they look great and will be used for searing. However, at $3.99/lb, that is the same price as 15% ground beef at the local grocery store. Kind of outrageous that I can get ribeye at a butcher shop for the same price as I can get ground beef at the marker.
I cut the large slabs of meat into inch and a half thick slices, and FoodSavered two per bag, for an average weight of 12 ounces per steak.
Sure does pay to purchase in bulk.
Heavens no! That's a competition that I would definitely want to lose :angel: