Tuesday, February 1, 2011

Freshly Ground Beef Burgers

Servings: 8
Preparation Time: 30 minutes plus curing

4 pounds beef chuck roast, trimmed of all but for 15 to 20% of fat remaining
3 to 4 teaspoons kosher salt

Cut the meat into 2-inch strips.

Sprinkle both sides of the strips with salt. Seal the meat in a plastic bag or in a covered dish, and refrigerate for at least 24 hours and up to 3 days.

Grind the meat using the fine blade of a food grinder. Repeat so that the meat is ground 2 times.

Form the ground beef into 8 patties.
Heat a grill pan or outdoor grill over high heat. Cook the burgers, turning once, about 8 minutes per side.

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