Learn how to grind your own burger meat! Making your own burger blend at home is incredibly simple and will elevate your hamburgers, meatballs, sausages (and more!) to the next level of yum! Simple tips and pro-tricks included; plus there's a different method for those of you who don't own a grinder. Fresh ground meats for all!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Grind steaks: Grind meat by running it once through the grinder, with your make shift ‘double meat chiller’ placed underneath to catch your ground beef. Do not separate different cuts of beef when grinding, you want them mixed together.
06OPTIONAL: Switch to the ¼’’ plate and run the meat again through grinder attachment once. (I highly recommend running the meat through the grinder twice if you are making smashed burgers! For a regular burger this step is completely optional and depends on the texture of the burger desired.)
07Chill ground beef before using: Cover the bowl of ground beef and place it in the refrigerator for at least 30 minutes to chill or store it until you are ready to use. The ground beef will keep in the refrigerator for 2 days or you can transfer ground beef to a freezer bag and store in the freezer for up to 3 months.