Monday, July 23, 2018

No Pink Slime in These Home-Ground Beef & Butter Burgers

by HomeRearedChef (writer), San Jose, January 15, 2013

Fresh home-ground meat for making hamburgers.

After having learned about “pink slime” being added to our glorious hamburgers, and meat eaters everywhere were horrified at the knowledge, I began to put together my own ground meat at home.

An easy solution: grind my own “choice” meat at home. Adding, then, only what I see fit should enter my stomach. So where’s the beef, you ask? Search no longer; here’s a hamburger you can sink your teeth into, free of worries, adding only the ingredients you want!

We were very surprised, to say the least, to find just how many of our friends and family members are now not willing to order a hamburger outside of home, so disgusted they are at learning about the “pink slime” and other fillers in our [national meat treasure], our beloved American hamburger. And I for one can certainly understand the feeling of “betrayal,” at having been deceived by eating establishments we frequent and support; businesses we have placed our complete trust in.

These homemade burgers were ground with sea salt, sweet, creamy butter, pepper and nutmeg. Here you will undoubtedly taste the pure, fresh beef in every bite. So open wide and bite into an unforgettable hamburger, juicy, tender and oh-so, so tasty. The texture and taste of a freshly home-ground burger is the ultimate indulgence of beef. So give these hamburger patties a try, and I think you will be very glad you did!

Come; take a comfortable seat at our cozy table. Dinner is served!

This recipe makes [roughly] 12 1/2-pound burgers, and can easily be cut in half.

STEPS 1 (grinding meat):

3 pounds boneless beef ribs

3 pounds flap meat (similar to skirt steak)

1/2 pound (2-cubes) butter, cold and cubed small

2 tablespoon coarse sea salt

1 teaspoon black pepper

1/2 teaspoon ground nutmeg

  • Dry the meat of juices, and cut into workable pieces, according to your grinder’s instructions.
  • Set your grinder to fine and run meat through, letting it drop into a bowl. Ever gently combine the rest of the ingredients with the meat. (Do NOT overwork the meat; this will make the cooked patties tough!)
  • With your grinder still set at fine, run the meat mixture through a second time.
  • Cover bowl and allow meat mixture to chill at least 2 hours and up to overnight in the fridge.
  • If you have made the full 6-pounds, or so, of meat, build 12 hamburgers, gently forming to personal preference of thickness. Cover the burger patties with plastic wrap and keep refrigerated until ready to use.

STEPS 2 (grilling burgers):

Caution: Because of the butter addition in the patties, the butter dripping on the coals will cause greater flames to appear when cooking. When this happens be ready to cover the burgers with the lid for about 10 seconds. So make sure you are using a long-handled grilling utensil to flip cooking hamburgers.

  • Prepare your grill, according to manufacturer’s instructions, to grill over direct heat (coals in the center).
  • Cook patties [roughly] 2 minutes plus 10-15 seconds per side for pink inside (for [roughly] 3/4-inch to 1-inch thickness of patties). Adjust cooking time for more or less done.

We served these delicious grilled hamburgers on grilled Dutch Crunch French bread, lightly brushed with olive oil. Enjoy!

Cook with heart; eat with gusto. Buen Provecho!

About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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2 comments on No Pink Slime in These Home-Ground Beef & Butter Burgers

Log In To Vote   Score: 1
By souschef on January 16, 2013 at 01:06 am

That is a definite "YUM"!

I really like the addition of the butter. What better way to increase the fat content of meat for burgers than with butter?


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Log In To Vote   Score: 1
By HomeRearedChef on January 16, 2013 at 01:38 am

Oh, and, Souschef, by now you must know that everything tastes better with butter. Yum! :)

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