Grind Your Own Meat Sallye Recipes
CLASSIC HAMBURGER OR CHEESEBURGER (SALLYE)
Just plain and simply the delicious classic version of an old timey cheeseburger. It will bring back long ago memories of food at the local drive-in where all the teens hung out. Special Note: Have plenty of napkins on hand.
Provided by sallye bates @grandedame
Categories Burgers
Number Of Ingredients 10
Steps:
- ***I grind my own meat. For this recipe, I would either use a chuck roast with some marbling or a sirloin tip roast. Or you can buy already ground sirloin or chuck with 85/15 rating. https://www.justapinch.com/recipes/main-course/beef/grind-your-own-meat.html?p=1
- Wash and tear 4 leaves of romaine lettuce (or shred if you prefer) and set aside. Cut 4 tomato slices to your desired thickness Cut 4 onion slices to your desired thickness Set aside.
- Divide meat into 4 equal balls. Hand form into patties large enough to cover the buns (or use method shown in next step) Lay patties on a piece of parchment or waxed paper as you form. Sprinkle each patty with salt, pepper and garlic powder to taste.
- ****TIP FOR FORMING PATTIES**** I use two of the heavy flexible cutting sheets that you can buy at Dollar Tree (2 in a pak for $1) I anchor one of the sheets on a dishtowel, then place the balls of meat on it. Then I cover the balls with the other sheet and either use the rolling pin or the heel of my hand to flatten the balls into nicely formed patties between the two sheets.
- if you have an electric griddle, this is a good time to use it. Preheat griddle (or large heavy skillet) to medium high heat (375º to 400º). Sprinkle a little salt onto the surface of the griddle or skillet.
- When griddle or pan is at correct temperature, slide the patties onto the surface to begin cooking. If you are using an electric griddle, place the patties at the bottom of the cooking surface; you are going to use the top part for the buns.
- Place the top part of the buns cut side down on top part of cooking surface of griddle to toast. Put bottom part of bun on the top part of buns.
- Cook for about 3 to 5 minutes on one side, then flip the patties over.
- Place the cheese on top of the meat, and cover with the toasted top part of the bun. Place the bottom part of the bun on the top of cooking surface of the griddle to toast.
- Cook for about 3 more minutes until meat is nicely browned and cheese has melted.
- Remove to serving plate and add desired condiments. Best served immediately.
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- Cut Beef Chuck Into Cubes. For this tutorial on grinding meat, we're going to make hamburgers out of the fresh beef chuck, but you can grind pork, lamb, chicken, turkey, game meats, even buffalo.
- Chill Cubes of Beef in Freezer for 30 Minutes. Freezing the meat helps it hold its shape better and keeps it firm so that it goes through the grinder more easily.
- Freeze Grinding Plate and Other Cutting Parts. We're using a KitchenAid stand mixer with the Food Grinder Attachment for this demo, but you can use a standalone motorized grinder, a manual (hand-crank) grinder or even a food processor.
- Place Meat and Other Ingredients in Hopper. If you're grinding a large amount of meat—like 2 to 3 pounds or more—make sure you keep it on ice to prevent bacteria growth.
- Turn Mixer On and Push Meat Into Grinder. Follow the instructions for your mixer as far as what setting or speed to use. With the KitchenAid, turn the mixer on to speed 4 and use the food pusher to press the meat into the hopper.
- The Finished Ground Beef. We ground 2½ pounds of beef chuck in about 10 minutes. Here's where you can season with kosher salt and freshly ground black pepper, as well as any wet ingredients you'd like to add.
- Gently Form the Meat Into Patties. Gently shape the meat into balls—about 6 ounces each is about right—then flatten into patties. Don't pack the meat too tightly—you're not making snowballs here.
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- Chill Out. Cold instruments are a must for a successful grind, so be sure that your grinder's tray (what holds the meat), auger (the part that looks like a corkscrew), blade (or "cutter"), and plates (the discs covered in holes of various sizes) are clean and chilled.
- Choose Your Meat. "The cheap, fatty cuts are the best to use when you're grinding meat," says Saffitz. The tough bits of these cuts don't do well with roasting, grilling, or sautéing—but are easily camouflaged when they're ground.
- Get Chopping. Use a sharp knife to cut your meat into pieces—how small you should go will depend on the size of your grinder's opening, but most at-home grinders will require 1-to-2-inch pieces.
- Wait a While. Cold meat grinds best, so spread your freshly chopped meat on a parchment-lined baking sheet, cover it with plastic wrap, and pop it in the freezer for 45 to 60 minutes.
- Go Big (or Go Small) Choose which plate to attach. The one with larger holes will make for a coarser grind, which is great for chili and sauce, while smaller holes yield a finer grind that's useful for sausage.
- Get Grinding! Here's the really fun part: Turn on the machine and run your chilled meat through the feeding tube of the grinder, using a stomper to push the meat down toward the blade—you don't want to get your fingers too close!
- Use Your Tools. A cold tray will hold the meat as you funnel it through the feeding tube. 8/9. Step 7: Use Your Tools. Saffitz makes use of the plastic stomper, which works as an extension of her hands—so she doesn't have to stick her fingers into the feeding tube to push the last of the meat through.
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