Burgers from Scratch

20170611_201356_resized       Nothing beats a juicy burger on a hot summer day.  And that burger is even better when started from scratch.   Several years ago I attended a demonstration at a Trade Show and learned few tricks about making the Perfect burger. and these were pretty close.  So good I actually forgot to take pictures till almost ready to bite into the last one which was a bit over grilled on the outside but was still juicy when I bit into it.

Ankarsrum Mixer with the Meat Mincer attachment and the standard disk size 4.0 mm
Quantity: 5 burgers

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Ingredients:

  • 1 lb chuck roast cut into pieces ( or other beef not to lean)
  • 1/2 tsp minced garlic
  • 1/2 tsp chilli powder
  • 1/2 tsp pepper
  • 1/2 medium onion
  • 1 egg
  • 1/3 cup rolled oats
  • salt (do not add to mixture)

Place the meat and all ingredients except salt in a bowl and set in freezer for about an hr.   Also place your meat mincer in the fridge during this time to chill.   The colder the meat and attachments the less disruption to the meat which = tenderness.  Once ready to grind, dump the ingredients into the tray and with mixer speed at about 4 o’clock plunge the meat mixture through. To avoid wasting the last bit of meat still in the mincer push thru a carrot at the end and once orange comes through you know you have cleared out all the beef and the carrot bits are fine in the burgers. Gently shape into 5 balls and flatten slightly making a dimple in the middle (see picture) this allows for an even burger all across and no bump in the middle. Once ready to grill season with salt according to taste. By salting the tops instead of adding to the mixture you preserve the tissue which otherwise starts to break down from the salt resulting in a tougher burger.  Delicious on a grilled bun with your favourite toppings.  Another thing I learned at the demonstration is to keep your ingredients simple and decide if you want to taste the meat or have meatloaf on a bun.  Play with your ingredients till you find what you like but I guarantee that the best burger comes from fresh minced meat, is handled as little as possible and is salted just before grilling.  Enjoy… We sure did!!

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