Santa brought Mrs. Esquire a Kitchen Aid stand mixer for Christmas this year! I was also a winner, as Santa’s Elf sweet-talked the Macy’s lady into throwing in a free meat grinder attachment. Tonight I tackled home ground hamburgers. The punchline of my first spin with the grinder: I should have remembered to K.I.S.S. Keep It Simple, Stupid.
I started by sauteing onions, pepper, and garlic in olive oil. As that simmered on the stove, I cubed some chuck.
I salted and peppered the beef and marinated it in the fridge for about 30 minutes with the saute, some fresh thyme, and a little worcestershire sauce.
So now the real fun begins. Time to get the Kitchen Aid cranking.
First impression on the meat grinding: woah, this is a lot of work! I kind of expected the beef to just churn its way out in nice little tubes. That wasn’t the case at all. It was a really, really, really slow go. The butcher recommended three passes through the grinder; the manual recommended two. I fully intended to do three, but I gave up after two.
After the beef was ground, I mixed in some shredded cheese and formed the patties.
If you look at these patties with a careful eye, you can see trouble on the horizon. There’s no structure to the patties. They are very tender, but almost kind of watery and sloppy.
The trouble hit when I went the flip the burgers for the first time. Let’s just say I left lots of beef on the grill and in the coals. It was touch and go for eight tense minutes. When it was all said and done, I had some very tender, if slightly misshapen, burgers.
Next time I’ll skip all the fanciness and just grind some beef. Hopefully that works out a little better for me.
Happy New Year, readers!