These juicy burgers were made by grinding whole steaks in a KitchenAid Food Grinder, easily the best burgers I’ve ever tasted. Grinding your own meat is really easy and yields amazing results – and I’m going to teach you how to do it yourself.
Rahul got me a food grinder for my KitchenAid Mixer for my birthday this year, and I was super excited to use it. I love culinary challenges and this was one I was ready to tackle. Homemade Sweet Italian Sausage was my first endeavor that I blogged about in which I provided a thorough how-to on how to use the machine. I’ll share some of that info here, too, but this experience was quite different from that one.
My knowledge of ground beef told me that a juicy burger needs a little fat, so I needed to purchase meat that had a good mix of fat and beef. This involved quite the intensive search at Kroger for the perfect meat, and thanks to a few specials they had running, I ended up with chuck steak and sirloin steak.
This is the well-marbled chuck steak, three for $11.00 at about 2.70 pounds:
And this is the sirloin steak with less fat and more meat. I purchased five of these for $7.00 but only used three for this recipe, freezing two for another day. The two steaks weighed about 1 pound.
You could also use a large pot roast-like cut of meat if you want to, or really any beef as long as you have a good amount of fat available. I suggest trying to find the cheaper meats that you wouldn’t want to cook plain because they may get tough.
Based on my prior experience with the sausage, I assumed this would take several hours – but it didn’t. I think it’s because I was used to the food grinder so I knew how to put it together and the beef may just move through the grinder better than the pork, I’m not sure, but either way, it really was pretty easy to put together.
- About 3 pounds chuck steak
- About 1 pound sirloin steak
- Onion powder
- Garlic powder
- KitchenAid Food Grinder
- KitchenAid Mixer
- Two large bowls
- Mixing spoon
- Kitchen shears
- Plastic bags, for freezing leftovers
Start by thoroughly washing the KitchenAid Food Grinder and all of its parts. Dry, then put everything in your freezer. (Previously I wrote that you need to let the equipment stay in the freezer for 2 hours – I don’t think that’s necessary, just make sure they are really cold).
Cut all of the steaks into 1-2 inch pieces, breaking up any large pieces of fat into centimeter-sized pieces. This allows the fat to move through the grinder easier. Once all of the meat is cut up, place into a bowl and set in the refrigerator for at least 15 minutes or until meat is thoroughly chilled.
When you are ready to start grinding the meat, clear off a work surface near your KitchenAid mixer. Place a towel on the table and set the cold equipment on it. Assemble the food grinder to your mixer.
Take the meat out of your refrigerator and set the bowl near the mixer. Grab another bowl (I used the one that came with my mixer) and place it under the food grinder. Turn the mixer to the first level and begin stuffing the meat into the food grinder, pushing it down into the grinder with the tool that comes with the equipment. You may find that the meat grinder splatters a bit – that’s gonna happen, so just be cool with the meat juices mmk?
I try and alternate the meat and fat equally – putting a little fat in with the meat so that the fat mixes in with the meat thoroughly. Unlike the sausage, I did not grind the meat more than once. I didn’t want the meat to be too loose for fear that it may not hold together well for a burger patty. Once all of the meat went through the grinder, I set the ground meat back in the refrigerator so I could clean the equipment (and my hands).
So, you should have something that looks like this:
From here, the meat became… patties! For burgers yay! Rahul dipped his hands into the bowl of meat to form three patties. The rest of the meat was measured out and put into freezer bags for another day – 1 1/4 pounds into each freezer bag. Of course, you could patty up as much of the meat as you want or freeze as much as you want, up to you. I find that if I’m going to take the time to grind meat, I’m going to grind a lot of it at once.
That’s one good lookin’ burger patty. See the marbling of fat and meat? That’s exactly what you want.
Up until now, we’ve just been dealing with meat, but Rahul wanted to season the burgers like he normally does, so he sprinkles a bit of onion powder, garlic powder, salt and pepper on both sides of the patty and rubs them in. No measurements here, just use your best judgement, or use your favorite burger seasoning.
Just a few more pictures – I’m proud of these burgers!