self ground chuck mushroom burger was quite the treat
beerorkid | June 9, 2009
It has been grilling food show season and I had a hankering for a fresh ground burger. Picked up a chuck steak and ground it up. Theresa likes the burgers I make usually from reg ground beef from Super Saver and she let me mix in a bit of the stuff I ground for her into her two uber thin burgers. I went for a massive 7 ounce fatty cooked to a perfect medium. I ground all the fat on the steak and very lightly packed my burger. This made it pretty much fall apart on the grill, but I handled it very carefully and with only one flip it made it to my bun. Sauteed some mushrooms with some of the dried cayenne peppers I grew last year, salt, pepper, and then topped with a slice of pepper jack. Oh man was it good. As Chef Todd says, rocket hot with the lid open. I did not finish it all, but man was it good.
Man those look tasty. Thanks for the description on the
Mr. T | June 9, 2009Man those look tasty. Thanks for the description on the process too. So you use up an entire piece of chuck then? Fat included? No trimming?
Grounding your own meat is very cool! The power of
Chef Todd Mohr | June 12, 2009Grounding your own meat is very cool! The power of suggestion is funny, isn’t it? I wonder if grilling increases across the board when it’s Grilling Week on TV….hmmmm
Don’t forget I’ve got a “burger ideas” section on my discussion forums – would love to see that photo up there!
CTM
Thanks for the comment Chef Todd. I will get
beerorkid | June 12, 2009Thanks for the comment Chef Todd. I will get that submitted right away.
Mr. T, It was a 19 ounce chuck steak I ground up. I ended up using the leavings for a quick set of soft tacos after a bike ride. If you do not have a meat grinder a food processor works great if you pulse it 10 or so times. We have done that before and they turned out great.