How to Grind Your Own Beef Burgers

Forget about the store made patties and put forward that extra effort in grinding your own beef blend...I promise you will not regret it. I am using equal parts of brisket flat and beef chuck cut into cubes, about a half pound each. Ground chuck is generally around 80/20 in terms of lean to fat ratio. Pair that with a fattier cut like brisket and you have all the makings for a hit. Just don't overcook them :)

After running the meat through the grinder on a medium setting, it should look a little something like this:

Side note: if you plan on grilling your burgers over an open flame, run your meat mixture through the grinder a second time. Ground meat is more susceptible to crumble in a grill scenario, so we want to do our best to keep it compact. If you plan on pan searing, once through the grinder is fine.

Once the mixture is ready, we are ready to form our patties. It is very important to not over handle the meat, as we want to keep the texture as burger-like as possible. Over handling will result is some soft of meatloaf sandwich, and that sounds gross so lets avoid it. Just form your patty and be done with it. Remember to make an indent so it doesn't take the shape of a meatball when you are cooking it and you are all set!

Ps - I don't use any kind of binder or seasoning in my mixture, just good old salt and pepper. Let the meats flavor be the center of attention. :)