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Mar 17, 2010 10:53 PM

How to make your own ground meats?

I recently went to a supermarket looking for ground turkey to make turkey burgers. I could not find anything that didn't have "natural flavorings" as an ingredient! How do you make your own ground meats? Turkey, pork, beef, chicken, etc. Thanks.

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  1. For many this is heresy, but I make ground meat in the food processor. For beef, cut a chuck roast into 1-inch cubes and pulse away. You just have to be careful not to over-process b/c you can quickly end with something the texture of pate. For turkey I would be sure to use at least some dark meat to keep your patties moist.

    2 Replies
    1. re: eight_inch_pestle

      agreed - heresy ..:)
      find a good butcher and select your cuts for him to mince for you
      or hand chop if you have time
      or buy a hand mincer ( approx £15)
      or if you have a kenwoodchef buy an attatchment ( approx £30)

      1. re: Pat_

        Ha! In my defense, I think I got the idea from Mark Bittman, and everybody always requests my burgers...

    2. I have not been satisfied with the grind they use on the packaged pork. I like to make dumplings and for the best ones, the pork needs to be fine. I use the food processor too, and like e_i_p said, you must be careful and watch it.

      When I was young my dad would make hamburger, sausage, and ground ham. He had a a thing that attached to the kitchen table, and he fed the meat into the little grinder receptacle with one hand, turned the handle with the other. He made things like headcheese, and just all sorts of sausages. I'm not sure where to get those or if they still make them, that had to be cheap.

      4 Replies
      1. re: chef chicklet

        That thing your dad had that attached to the table was probably an old fashioned grinder.
        I also grind my meat in a food processor. I see nothing "heresy" about works

          1. re: chef chicklet

            Something like this? Apparently they're a little too labor-intensive or "real" for the Sur La Table and Williams-Sonoma crowd, but old school meat grinders can still be found...


            Edit: Sorry, hannaone beat me to it!

            1. re: eight_inch_pestle

              My grandparents had one of those, I'm sure it is still at my father's house. Then they would use a metal funnel to stuff the sausage casing by hand. It was quite labor intensive.