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Science: For the Best Burgers, Don’t Buy Ground Beef—See Why It’s Best to Grind Meat Yourself!

Science: For the Best Burgers, Don’t Buy Ground Beef—See Why It’s Best to Grind Meat Yourself!

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Watch Take a look at Cook dinner Dan Souza illustrate Idea #14, “Grind Meat at Dwelling for Tender Burgers,” with an in-depth kitchen experiment. Trace: It is messy. And engaging.

Be taught extra in regards to the experiment (with motion photographs!):

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  • ManMac17p on December 4, 2018

    Why not just ask my butcher to course grind some ground chuck?

  • Y Kal on December 4, 2018

    Yes, store bought is better

  • TeacherTeacher on December 4, 2018

    Which cuts of beef are best?

  • William Guenthner on December 4, 2018

    Either one of those hamburgers would be fine if you finished cooking them.

  • A Sharma on December 4, 2018

    Shit of splash

  • Alesgerov Kamran on December 4, 2018


  • Viru Sinstall on December 4, 2018

    nice I'm gonna start eating steak tartare at every meal

  • Leon Allan Davis on December 4, 2018

    Pure genius..
    The "Smashburger"!
    Why didn't I think of that?
    I have a feeling that "Smashburgers" could put "Five Guys" out of business…

  • Glory M on December 4, 2018

    Well.. Not everyone has a Grinder at home… next bytch.

  • Infiltration Wayne on December 4, 2018

    Umm add egg and it will not fall apart.

  • Sylphadora on December 4, 2018

    I was checking ground meat labels the other day and was appalled at how much crap they put in it – dextrose, corn starch, etc. There are less and less traditional markets where you ask the butcher to grind the meat for you. I eat keto and want to start cooking some recipes that call for ground meat – lasagna, burgers, etc. I’m considering getting the meat grinder attachment for my Kitchenaid stand mixer

  • Chris Rooster on December 4, 2018

    I don't like my burgers too tender. I don't like them overly fatty and greasy easier. i buy ground sirloin for burgers. I like the bloodiness of the meat an it has just enough fat in it.

  • gs2365 on December 4, 2018

    I truly don't believe people would listen to this or they learn anything from it..complete waste of time. Please drop this clip it is rather embaressing.

  • Jose Ruiz on December 4, 2018

    How do I grind my meat at home?
    Do I have to buy a grinder?

  • SlasherBandit on December 4, 2018

    Guys, even though he has some good points, I have better suggestions for a really, tasty, mouth watering burger.

    First off, You should grind your own meat at home. Use fatty cuts of beef, and try to have the meat at least of a ratio of 80% lean and 20% fat. Fat is what gives meat their flavor. When cooked, the fat in the meat melts and gives meat a nice juicy flavor. My personal favorite and recommendation to grind meat with is Chuck steak. When grinding meat, you can either use a blender (try putting in small portions of chopped up meat one at a time to prevent clogging), food processor, or just a regular meat grinder that you can probably find for cheap on Amazon. After you get your grind up meat, you can just form the patty circle with your hands, or you can use a hamburger mold, and you can make them as thick at you like (I usually make them 1/3-1/2 inch thick)

    Second off, seasoning. Seasoning on your burgers is very important. Using the right umami (savory) seasonings for your burger can make a huge difference in the taste and flavor at the end. Binging with Babish's burger seasoning is a good way to give your burgers a salty flavor, and you can experiment from there. My personal blend includes salt, pepper, msg, bonito flake, dried shiitake mushrooms, dried konbu, a single dried anchovy (5 of these courtesy of Babish), garlic powder, onion powder, and paprika (use smoked if you would like a smoky flavor going on in your patty). If you do decide to use my seasoning blend, I suggest seasoning the patty while its cooking, since the salt will slightly lose its flavor if you season the patty beforehand, and to only season one side, since this seasoning blend packs itself a punch already. Also I should strongly emphatically tell you, do not add ingredients in your burger meat, and do not season it before you form the patty . You aren't making meatloaf, your making burgers, and you want the texture of a good burger. Trust me, your taste buds will thank you later.

    Thirdly, I suggest pan frying your patties (I suggest a cast iron) instead of grilling them, since the juices in a burger is what contributes to a patties flavor, and while grilling a patty may give a burger a smoky texture, the juices will fall in the fire, and end up not giving a patty the flavors it righteously deserves. Also, I suggest toasting your buns in extra virgin olive oil in medium to medium high heat to not only give you an extra oomph to your burger, but also to not be soggy as much if too much of the juices are absorbed by the buns (I suggest getting thick slices). Cook your patties in medium to medium high heat until you see some cooked meat forming on the bottom. Flip it, put a slice of American Cheese on top, put 2 teaspoons of water into the pan and cover the pan until the cheese has melted. Put the patty on the toasted buns and set aside. Put any toppings you desire on your patty, I usually put shredded iceberg lettuce on the bottom bun, then caramelized onions, ketchup, and sometimes a slice of a microwaved tomato seasoned with salt and rubbed with olive oil. Enjoy your burgers guys! Your mouth will thank you for it!

  • Knuckles on December 4, 2018

    🍔 Educational & interesting video.

  • adam smith on December 4, 2018

    I think how much it splatters is really irrelevant beyond the basic point of the texture of the burger. A lot of you are obsessed with that one factor. If making your own tastes better, that should be the most important factor.

  • Jason Sloan on December 4, 2018

    Or you can go to a quality butcher shop

  • mr. Sal on December 4, 2018

    I grind chuck all the time to make burgers. I put 250 grams in my Weston burger press for uniform thickness. I used to buy 80/20 from the store but will never go back to store bought.

  • bill miller on December 4, 2018

    Well Done lad you are now cooking with >>>>>>>>>>>>>>>>>>>>> now you know whats in the burger

  • u tuber on December 4, 2018

    only animals eat raw meat!!!!🤠

  • FourHills on December 4, 2018

    So THATS what happened to my friend Chuck! RIP ol' buddy.

  • Tyler Pripps on December 4, 2018

    I tried this method last night (minus the pot) and they turned out beautifully. I'm never making ground beef hamburgers ever again!

  • Tom tommyL on December 4, 2018

    I"d rather a burger that stays together.
    That being said: Looking at the drop test: is that a valid test to use since I don't chew my burgers by dropping a pan on them.

  • HJ GE on December 4, 2018

    So…. What was the point of dropping a pan on the burgers again?

  • kobolds100 on December 4, 2018

    if you grind yourself , you can mix with different meat to bring out unique taste

  • Tobias on December 4, 2018

    Store-bought can be tender if you don't overwork it when making the patties. Helps if its the high fat type too.

  • Long N on December 4, 2018

    I don't know dude, I bought packed ground beef in a tube from Food 4 Less and it still crumbles as easily as the home grinded one made in this video. I go for 80% Lean 20% fat for my ground beef and tastes delicious. Just meat, salt, pepper, some wet hands so the meat won't stick and you got a tasty patty for your burger.

  • Who wants a fall apart burger?
    I didn't order no sloppy joe.

  • Hot80s on December 4, 2018

    i laugh at all these hipster burger joints popping up everywhere. Keep your wallet intact go to the butcher shop then back home & make yourself a killer burger

  • James Hoad on December 4, 2018

    I still prefer shop bought ground beef after that drop test I don't want a slushy burger! If it's cooked medium it will be juicy n tender

  • scorpion528 on December 4, 2018

    I'd rather someone else grind my meat…thank you !