America's Test Kitchen's "Juicy Pub-Style Burger"
They recently re-aired this episode in my area and I'd love to hear from anyone that's tried ATK's recipe. They used 2 lbs of sirloin steak tips/flap meat and added 4 tblsp of unsalted, melted butter to the ground beef for the fat content. That's it. I saw an earlier thread in which a few had tried it, but without adding the butter. Anyone tried it w/ the butter? I just acquired my family's old Griswold hand-crank grinder and would like to make my first attempt at grinding my own burger meat. Also, any other uses for the grinder? I remember years ago, my mom used to use ours for grinding the cheese for pimento spread.
My mom always made "ham salad" with her grinder. It is also great for making all sorts of sausage, both patties and in casings. The trick to better-quality diner-style corned beef hash is to grind the cooked corned beef (the best corned beef is corned at home, using a great beef brisket - see Michael Ruhlman's recipe).
I tried the "Pub Burger" with so-so results using my Griswold. So, I purchased a STX 3000 meat grinder and am ready to start grinding.
jammy...Any recipes you care to share for making homeade sausages? My grinder came with several sausage making attachments. Also, what type of casing did you use? Thanks!
Congrats on the stand alone grinder. You won't regret it.
Key is to keep everything COLD.....Couple hints if you are not already doing it:
1. Put the cutting head, blade & plate in the freezer 1/2 hr prior to grinding. Put the bowl the grinds will fall into in the freezer as well.
2. After you cut the meat into strips or cubes, put them on cookie sheet in the freezer for about a 1/2 hr. prior to grinding.
3. If you do a second grind, repeat above if the parts warmed up and you can also put the 1st grind in the freezer for a little while. Big zip lock bag around the parts keeps any meat bits from getting on other things in the freezer.