Grilling season is fast approaching the northern hemisphere and we want our guests to leave both full and raving about our fare.
Sometimes the menu calls for a great steak but what can you do to seriously impress when the menu is hamburgers? Grind your own!
A good quality ground beef can easily be north of $5/lb you can do better for less than half that price. How?
Raid the “butcher’s specials” – those cuts of meat which are about to expire. It can be most anything as long as you can get the right ratio of lean meat to fat. The best deals come from the “sub-prime” cuts. In my most recent example I picked up Boston Cut Steaks and Pork Short Ribs. (These were marked down to $1.90/lb)
Yes, you can mix meats and “the whole is greater than the sum of its parts”. 🙂
First, cut out any bones and toss them in a baggy and into the freezer. These can be used later for soup stock … or as an extra special treat for your four legged family member(s).
Next, cut into chunks you can cram into the opening on your KitchenAid mixer’s grinder attachment. We know you have that attachment and have never used it. Now is your chance.
Grind it all up. If you have more than one cut of meat, alternate so it starts to get mixed together.
Now it’s time for you to get creating. Pick a theme for your burgers and add the seasonings – mesquite spices, curry, smoke, teriyaki, steak seasonings, whatever hits the right buttons for you. I went with cumin and curry paste for this batch.
Gently mix in the seasoning using your fingers. Don’t over work it.
Toss it in the freezer for 30-60 minutes to chill it.
Feed the mix back through to grinder to completely mix things together. This will also give you an amazing burger when it comes time for the grill.
Make you patties and freeze. They will be ready for when you want to grill. You’ll have burgers with amazing flavor and they will relish being topped the lettuce, onion, tomato. (Relish … hah, get it?) Your guests will love how well the meat stands up to the fresh vegetables with no need for mustard or catsup.