I followed J. Kenji Lopez-Alt’s method from the Food Lab. I ground roughly 80/20 chuck to rib meat (and roughly 80/20 fat ratio), handle the meat as little as possible so it’s quite loosely connected. This leads to a ridiculously tender bite of burger with a lot of craggy bits.
Insane texture and flavor on this one. Already thinking about the next
by originalorientation
15 Comments
Great looking burger. Nice job!
Can never go wrong with Kenji, and a meat grinder is a game changer. Welcome to a whole new world!
Looks fantastic, nicely done.
What meat grinder?
Feels good huh!? Lamb burgers are pretty tasty, and venison. You can cut a London broil and do meat sticks too.
I think I know what I want for Christmas now…
do people typically grind such expensive cuts into burgers?
Damn that looks perfect now I’m hungry lmao
Happy birthday
Congratulations
Psst! Grind a ribeye. Don’t listen to the haters. I put top shelf liquor in my cocktails sometimes, too. Life’s short, eat and drink well.
Super interesting, especially when comparing to how George Motz advises double grinding to get the fat pieces as small as possible.
Looking forward to further reports.
that looks fireeeeeeeeeee
Looks amazing