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The secret to ultimate burgers? Grinding your own meat. Step away from the pre-ground supermarket packages and learn how easy it is to do it yourself with a food processor.
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This was interesting, but I would never use a food processer for this purpose. I just bought a meat grinder so I will use that.
Would this work for domestic rabbit?
It’s a very lean meat with higher protein and B12, potassium etc. Plus it’s planet friendly.
I'm making a McDonald's Hamburger from scratch, Where can I find chuck, round and sirloin trimmings? How can I grind chuck, round and sirloin trimmings? How can I form hamburger patties out of chuck, round and sirloin trimmings?
Thank you.
Are the people in the background doing actual stuff, or they are just extras?
Going to try with filet mignon. Grinding to a burger.
Outstanding video.
I have a grinder but no food processor I guess I'm abnormal
This method works great. (I have the same food processor) I like to freeze my meat a bit longer than 20 minutes though. 35 works best for me. Love grinding my own chicken thighs for Larb or lettuce wraps!
Problem is I don't have an empty shelf for freezing every time…
Can you guys compare food processor vs mixer attachment grinding vs any other grinding techniques?
Wow, I can grind meat with the Cuisinart food processor I already have? OUTSTANDING
please please do an update
I liked everything about the Cusinart Griddler!>>>ur2.pl/1080 I also purchased the waffle plates along with the cleaning brush.
I like ground better. Would never use a food processor to ground beef. Thanks for the video anyways. . .
I don't think I'll ever buy supermarket ground beef again. You're method of grinding a whole piece of meat makes much more sense and I feel so much better about cooking it to a medium vs store bought ground. Thanks again for the sage advice, Bridget!!
add more fat!
I do this. If the meat is to meaty and not enough fat content, then I add butter to the mix. Works great. Butter burger anyone?
If you have the means, why not just get stewing beef which usually already has most of the fat trimmed off? Or maybe even try a more expensive cut with less of the fat.
Will this work with a regular blender?
good suggestion.
Nice tutorial, but the fat content is WAY, WAY too low. How can this be done with a proper fat percentage?
she put the meat in teh fridge, not the freezer…
I didn't think that grinding meat in a food processor would lead to good results. I guess if you do it right, it works quite well!
I bought a meat grinder and first time out it worked fine. 2nd time was a disaster. Meat temperatures have got to be just so, particle size when adding chopped ingredients tended to block things up, sinew and hard fat wouldn't cut and blocked the plate. Disaster. Froze the mess. Thawed next day till barely workable, used food processor and chopped, pulsed things up in there, worked grea!t Blended in cheese and other ingredients and used a DIY caulk tube/gun extruder to load sausage casings. About 80% less mess. and nowhere near the food temperature sensitivity for the grinder to work properly, whereas yesterday, the crappy meat grinder would not push the meat into the sausage casings at all and messed everywhere. Finally, a method for home-made, small batch sausage making, that actually works!
The girl at 3:15 played with her hair and goes back and touches the food without washing her hand.
that fekkin told me. lol.
I also freeze my blade. I tried this today and it was very easy I'm really impressed. The dish was extremelly flavorful.
5 minutes to show a 15-21 second pulse??????????????????????????????????????//
I'm gay and watch a lot of porn so I'm constantly guilty of overloading the processor with too much meat.
Is it true you can cook burgers more rare like this when you grind your own hamburger and it's still safe?
Why remove the fat , chef Ramsay and Oliver recommend a 25% fat beef, fatty beef makes the burger tender and juicy
talks about controlling the size of meat grind… uses food processor.
People use meat grinders for heavens sake.
so out of that roast,looks like you are throwing away over a pound of fat.a pound i would have to pay for
wrong. remove soft fat and grind hard fat (clean white fat, not silverskin or cartilage). Hard fat renders more slowly and stays in the meat when cooked. Soft fat melts quickly and runs out, leaving a more crumbly, dry patty.
I've never had a lamb burger & I eat a lot of lamb
Until you can get cuts of beef for under $2.79/lb I will continue to buy preground beef.
brilliant! thank you for all you do!!!😃
I like the accent, does anybody know what place it may be from?
she left that chuck leaner than a freaking fillet.
Way too little fat for a burger.
Way too little flavor for me
Are there any differences in preparation if I use a meat grinder instead of a food processor?
meat is nothing else but murder
Bridget is the only reason I watch Americas test kitchen…….
screw all that crap!!…the most important aspect of this post is….. YOU!…. I can cook all these types of dishes and generally match and exceed your results….(based on trial and effort)…… but I can't match you!……. The only reason I watch Americas test kitchen…….is ……………
drum roll!!!………YOU!!!!
hairnet?