Burger Basics: How to Grind Your Own Meat For Hamburgers

Why was this video so Hard to find, I had to deep dive to just know how to make my own patty Meat instead of buying random ass chemical indused Meat from supermarkets

Rocket surgery 🤔

Cumin doesn’t enhance the meaty flavor.

ribeye is good

Great video, thank you 🙏😊

Is grinder better than food processor?

After I fry my burgers I wrap them in thin sliced bacon and fry again till I like the way it looks. Everything tastes better wrapped in bacon ))
Also my burgers are like 100% pork coz it's cheap and juicy, some Carolina Reapers or Trinidad Scorpions in a mix and couple spoons of gochujang paste. Voila, spicy burger you'll never forget.

Good video

Hey there, I’d like to make at least 100 Pattie’s per day ( to use same day) and store them in a refrigerator or cooler. I”ll place each patty on a tray (at least 20 per tray.)

Would you recommend that I cover them with plastic ? Or leave them as such ? What should be the temperature uncovered ?

If I mainly have fat trimmings from my brisket how much meat will I need to buy to get that nice 80/20 ratio? It was a 15lbs brisket that I trimmed down.

Great video and great information

The burger you buy at the store is ground 2-3 times to make it softer and less chewy.

What about the slime they put in hamburger

I saw a video where blood got into the mixer gears... Guy was pissed cuz it stunk like a crime scene. Anyone else have this problem? Sounds like a bad seal on the kitchenaid, but woof... Wouldn't want to deal with it.

Also... have you experimented with first only and then second grind product?

Hey Ryan... first-timer here. Thanks for your content. What is your opinion on brisket point (alone) vs the chuck/sirloin combo?

Sᴛᴀɪɴʟᴇss sᴛᴇᴇʟ ɪs ᴀ ᴛʜɪɴɢ .

Did you chill the grinder attachment before grinding?

You cook burgers well done? Losing out on a lot of flavor

As someone who used to make burgers a lot, and tried a few different accessories and they are all garbage and more work than they are worth. I found one, just one that is worth using that can actually help aid in the process and give good results without all the issues of the others. A biscuit cutter! Dirt cheap, you can get an entire set of various sizes for less than $10, no issues smashing the meat as your still use your hands, no sticking to the device, etc.

This helps get the burger always the perfect size, and makes it much easier to do things like stuffed burgers. Plus it can have other uses in the kitchen. No single use gadget to waist your money and kitchen space.

Just figured I would share since you said you dont like the burger making accessories, and I was in the same boat once.

My favorite burgers are often times "smash burgers" on a hot griddle where I dont form them at all, just smash them flat and thin to get really crispy on the outside and melt cheese on them.
But once in a while when I want to do something fancy I make a nice big juicy burger like in this video.

I will never un hear Rocket Surgery

Mustard,relish(pickle),tomato,lettuce,cheese,banana pepper,onion.

the tital coud also mean that i shoud grind my OWN meat

We add fresh green chili in our burgers

I've noticed that when I weigh my beef before grinding, it weighs less after. A pound will give me about 13-14 ounces. Can't figure this one out. Maybe the adding of air as it grinds? I've been grilling burgers for decades, and I notice with self-grind beef, it takes a good minute or two longer to get the same doneness when it was always 10 minutes. Not complaining, just pointing out the difference. I love it!

Hi, I have a questing. Do bacon cook at different temperature? Does that mean adding bacon we can have it medium or medium rare?

Yooooo the Bacon with the beef is a mindblow. im Doing thisSSSSSs

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Thank you for the nice video. I do wish there was more information on meat cuts. You say sirloin and chuck is a good mix. I see numerous cuts of both chuck and sirloin at the store. Which one do I pick for grinding. It's like my wife telling me to pick up a couple of steaks on my way home. I have to ask "what kind of steaks do you want, there are several kinds you know".

Bruh... you said " I don't use a patty press cause it squished the burgers..... then you went and vacuum sealed them..... bruh!! That is more pressure then you would apple with a patty press... I always go light suction and hit that seal button early b4 the pressure sets in. Minimum pressure to keep stuff from moving around. You had juices running out of the meat. Just thought it was funny.

Ok I like your channel so it is time to subscribe…

Somehow missed this one, but really appreciate this vid - will try some of this out!

Hello. I grinded a roast in my food processor, just the roast no other meat, (maybe that's why it tastes awful)? I mean really awful. But, I ate it and did not get sick, so the meat was ok. I am willing to try again. Did I do something wrong? I did notice when I bought the meat the smell was pungent, and when I ate it, all I could taste is blood.

Thank you for this video, I really needed this

You lost me at “I cook my burgers well done”🙄🙄🙄🙄

Rocket surgery 😄 gotta remember that!

Mustard, onion & pickle. ONLY!

The rest isn't rocket surgery 😂😂😂

I wanted to say thank you for teaching me this. I know nothing about beef cuts but I do know I'm sick of eating ridiculously expensive gross grocery store hamburger mystery meat and I want to make my own. If I'm going to be forking out all that money, I want to have real meat. Thank you for showing me how! It means alot. My favorite on burgers is best foods mayonnaise and bullseye original bbq sauce with Tillamook sharp cheddar cheese home grown lettuce and home grown lemony heirloom tomatoes.

I always buy my minced meat in a specific supermarket because its the only one (in that area only) that has a thicker grinded meat. I use this in my bolognese sauce and this gives me THIC chunks of meat in my spaghetti.

Very good video-
I Read some rude comments. Do not bother with those people.
I like it well done as well.

We find rare meat utterly disgusting.
It is a matter of preference, as some people like it that way.
Plus, let' s not even talk about the risks of harmful bacteria in rare meat.
Thanks for this video.

Helpful vid. A comment for the algorithm.

Great information. Thanks. Will try it this weekend

Jesus I didn't know they put cow Head meat and ground beef I don't want to be eating cow head

"The rest really isn't rocker surgery." - Ricky LaFleur

Great video. I just purchased a meat grinder so we can dehydrate ground meat for "later". As for my favorite toppings. I love horseradish and A1 sauce. That is my go to sauce...yeah, pickles, tomato's, lettuce...but its all about the sauce

Rocket surgery 🤔

Nice video i like how you showed the process with all the tips

I use a liittle corn starch dissolved in water as a thickener. I use the thickener to thicken worcestershire sauce. After thickening worcestershire sauce I chill it . I combine mayo, ketchup, sugar, sweet relish and thickened sauce to make dressing. I like bacon, lettuce , tomato, onion and my sauce.