Grind Your Own Beef at Home for Amazing Hamburger Recipes!
With a simple food processor you too can have the best burgers known to man! Grinding your own ‘burger meat transforms a household comfort food into a luxury item. Start with a fresh piece of organic grass-fed beef and you should claim the “Grill Master” title from your buddies.
By doing the grinding yourself, you retain complete control of what goes into your burger. I think we all have realized that there are truly unspeakable things integrated into those tubular packages of “hamburger food” sold in the freezer section. When we go to eat some meat, it might as well be some quality stuff!
Where do you get your favorite high-quality meat? I am still working my way through the different butcher shops in Chicago and would love to hear some suggestions.
Currently I am a high-rise apartment dweller, so I have to improvise my grilling for the indoors. I will be working through a few ways to utilize your beautiful hamburger in subsequent posts coming soon!
Hamburger Recipes – How to Grind Beef with Food Processor
Ingredients
3 pounds – Grass-Fed Beef Chuck Roast
1. Cut chuck roast into 1 inch chunks with a large chefs knife.
2. Arrange pieces in a single layer on a sheet pan. Place in freezer for 20-25 minutes or until the pieces partially freeze, the edges should firm up, but remain soft in the center. If you forget about it and the meat becomes too hard, just let it thaw for a few minutes before processing.
3. Remove pan from freezer. In batches, add about ½ pound at a time to the food processor. In my 13 cup model, this amount covers the bottom in a single layer. This batch quantity seems to be a sweet spot for processing.
4. Use the pulse setting to process for about 10-15 seconds per batch. Check frequently to ensure the desired consistency. Remove any tough gristle or fat chunks that did process. Repeat until all meat has been transformed into hamburger.
Let’s Eat!
Hamburger Recipes, Grind Your Own Beef at Home!
With a simple food processor you too can have the best burgers known to man! Grinding your own ‘burger meat transforms a household comfort food into a luxury item.
- 3 pounds – Grass-Fed Beef Chuck Roast
- Cut chuck roast into 1 inch chunks with a large chefs knife.
- Arrange pieces in a single layer on a sheet pan. Place in freezer for 20-25 minutes or until the pieces partially freeze, the edges should firm up, but remain soft in the center. If you forget about it and the meat becomes too hard, just let it thaw for a few minutes before processing.
- Remove pan from freezer. In batches, add about ½ pound at a time to the food processor. In my 13 cup model, this amount covers the bottom in a single layer. This batch quantity seems to be a sweet spot for processing.
- Use the pulse setting to process for about 10-15 seconds per batch. Check frequently to ensure the desired consistency. Remove any tough gristle or fat chunks that did process. Repeat until all meat has been transformed into hamburger.
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