Go to the Article: The Ultimate Burger Patty Guide for Purists
I purchased my grinder 1,5 weeks ago - and 1 week ago i had my first real experience of how absolutely unique a burger made with good freshly chopped beef can be. This month i will go beyond, powered by ChefSteps!
This guide is really helpful - thank you!
Experience with Impossible or Beyond burgers?
Thank you so much for this content!!!
Any grinder recommendations?
Awesome guide, really useful!
If I'm buying fat to add into a leaner mix, is there a particular type of fat I should request? (e.g. Caul)
if you are going to any butcher and just let them know it will be for grinding with your hamburger meat they should just hook you up with any of their trim. caul isn't right for this application.
We like the larger big bite one we use in the studio by LEM.
We have some elk steaks that were unfortunately cut too thin for your sous vide ultimate steak recipe, so we’re thinking we should try grinding them into burgers. Which fat do you recommend?
OK. Fantastic article. Big question-
Can I use gelatin in burgers on the grill, say 80/20, to make them better??
You will need to mix the gelatin in and make your patties then let them sit in the fridge over night to let the gelatin hydrate. Also the only trials we did with the burger directly on the grill was after sous vide.. let us know how it turns out if you end up trying it.. make sure your grill is well seasoned.
Excited to grind elk into burgers and buffalo into burgers. Questions: 1.) What size attachment for kitchen aid grinder? 2.) Which fat? Thanks a bunch!
Where can you buy 3mm and 4.5mm dies? Does the kitchen Aid Grinder come with these sizes. I know Grant is using the Kitchen Aid grinder.
the small kitchen aid grinder die is close to the 3 mm and the medium is the 4.5
Ideally you get the fat from the buffalo or the elk.. but since they are pretty lean just go to your local butcher and ask if you can purchase some trim fat for your grind. they will help you out. the kitchen aid grinder medium size is the 4.5mm
mthx for the amazing content, but what abt kebabs? my guess is that gelatin will also help here but with 24hrs between mixing and cooking things might get a bit complicated and the kebabs firm too much like the "steak", any thoughts on this pls?
I just bought a Kitchen Aid food grinder attachment (KSMFGA). It comes with 2 die sizes. The manual says that the Medium die is 4.5mm while the Coarse die is 6mm.
Smash burgers have become my summer go-to. The best I can do for meat is 80-20 and gelatin is nowhere to be found these days but I do add about 1 egg per pound of meat and spices before forming 4 oz. balls. I put my pizza steel on the basic Weber charcoal grill and use a metal pot to smash them. I just drop four or five meat balls on the steel when the grill is as hot as it can get and then smash them down by hand, putting a piece of parchment between the pan and the meat, otherwise the meat wants to stick the bottom of the pan. I use the same parchment on all of them. They cook fast and taste great and I can keep the steel very clean after using--much more than the actual grill. Thanks, ChefSteps!
Hi! 3 of your burger recipes call for egg yolk (Sous vide burger, Smash burger, Sliders) and one (Chop steak) no egg at all. On your "Burger geekery" article you suggest a whole egg and not an egg yolk. Is there something that I miss? You do great job, keep on testing!
Same size recommendations as beef.
wow
