Kitchen How To's: Safe Hamburgers

A few years ago after hearing about  how hamburgers are massively produced in factories, and all the food born illness resulted from this practice, I decided to grind my own. I investigated different meat grinders, and settled on a 1800 Watt, 2.4HP meat grinder, and I am quite happy with it. Turns out, not only I can make great quality lean burgers (it's comforting to know my burgers come from one cow, not thousands), it also cost a lot less. Hamburgers at the super market can cost from $2.99 and all the way up to $5.99 per pound. To make my own burgers, I purchase beef from restaurant supply stores for around $2.00 per pound (round/chuck). It also gives me the flexibility of making some other cuts for stew or other recipes.

I usually cut up the beef, save some for stew or stir-fries, and then grind the rest up for burgers. For the hamburgers, I cut the beef into 2" chunks, run them through the meat grinder twice, this way I found, gives the beef better texture. After running through the grinder the second time, I shape the burgers into patties with two saucer plates, placing a sheet of butcher paper under each patty. Then I place them in ziplock bags and then paper boxes, and freeze them for later use.

The meat grinder is also great for making your own pork sausage, that will be the topic for the next post.... http://gardenmyway.com/healthy/bt-food/92-how-to-grind-your-own-meat



3 comments:

Lola said...

What do you mean "sauce plants"?

My Garden Journal said...
This comment has been removed by the author.
My Garden Journal said...

oooops, I meant "saucer plates". you can thank that to auto correction, lol!