If I'm going to spend a whole lotta calories, I'm gonna make sure it's good and worth it. Nothing scratches that foodie itch like a juicy burger cooked on a grill. And it's not all fat and calories, beef does a body good with protein, iron and B vitamins.
First things first, get a hunka beef! I pick a chuck roast that looks like it has a good amount of fat in it. Then it gets cut into chunks like so..
Time to set up the Kitchenaid mixer with the grinder attachment and start to feed the beef cubes through.
The meat goes through the coarse grinding plate once...
It's ground but still has visible pieces of fat that aren't fully incorporated. Gotta squeeze all that fatty love into the burger for juicy wonderfulnness. And so it goes through the coarse grinder a second time...
Now the white flecks are alot less prominent. But this pile of red gooey love is not ready to be burgers yet. They'd turn out grainy. So I slap on the fine grinding plate and get...
It's just so beautiful *sniff* .... give me a moment. I'm verklempt, speak amongst yourselves....*bites knuckle*...
Aaaaannnnd we're back!
Now I gotta make burgers that are all the same size so they finish to medium rare nomminess at the same time. One of the best tools I have in my kitchen is a $5 burger shaper. Love this thing:
You can see the little black clicker thing is on 1/3 pound which is my preference. The burgers are big enough to hang off the bun even after cooking but don't have the embarrassing shrinkage issues of a 1/4 pounder. The 1/2 pound setting is great for the really big appetites but just too imposing for little ole me.
Burger shaper does its job and there's a small army waiting for a smokey fate on the Big Green Egg:
Of course, there's always the option of making sliders too!
Either option cooks up just fine.
Seriously - the best burger you'll ever eat and you get your official fussy foodie card in the mail shortly thereafter. Excuse me, the burgers are ready...I gotta go!
-DK
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