The Key to Better Burgers: Grind Your Own Meat

Photo by Christopher Testani
Photo by Christopher Testani

By Alexandra Zissu, Bon Appétit



Want better burgers? And meatballs, and...? Then start grinding your own meat. It's a major upgrade in flavor and quality, and easier than you think. You don't need butchering skills or an old hand-crank grinder to reap the benefits. What it lacks in convenience it makes up for in texture: light and airy meatballs, burgers that actually taste like steak. Just as important: You're in charge, so you control the sourcing and additives. (Would you mix past-their-prime steaks or notorious "pink slime" into meat your family will eat? Buy ground and that's what you could get.) Plus, grinding at home drastically reduces the risk of E. coli contamination. That's true whether you start with great meat from butcher shops and farmers' markets or whole cuts from the supermarket. So get cranking.

How to Grind Your Own Meat
The BA Test Kitchen crew swears by D.I.Y. grinding. Here's our guide to doing it right.

1. Pick Your Protein
Grinding at home means you can customize your own blends.
In the test kitchen, we grind chicken with garlic and chives for flavorful meatballs; super-fresh salmon, capers, and parsley for burgers; and pork and apple for unbeatable breakfast sausage. Have fun experimenting; choose cuts with some fat to ensure a moist, flavorful result, like dark-meat poultry, beef chuck, short ribs, or pork butt. Or try firm, meatier fish like salmon, tuna, and swordfish, which hold up better than delicate and flaky white fish.

2. Chill the Meat
Don't ever grind without putting the protein and equipment in the freezer first. It's essential to producing a clean cut.

Cut meat or fish into 1-inch cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes. Meanwhile, place all grinding parts (the stand mixer's grinding attachment--including the dies, those holey pieces that you'll push the meat through--or the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes.

Photo by Christopher Testani
Photo by Christopher Testani

3. Choose Your Weapon
Stand Mixer Our favorite method. The grinder attachment of a stand mixer (KitchenAid makes our favorite) yields a consistent grind and the texture we love, and it works on just about any protein. It's a worthwhile addition.

Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice; arrange beneath the attachment to catch ground protein and keep it cold. Toss chilled protein with seasonings, if using. Add to tray in batches, with mixer on medium speed, and plunge gently to press through grinder.

Food Processor
A fast, easy end to mystery meat. This method won't yield the fantastic texture a grinder provides, but as long as you process just until minced, you'll get patties with character, not meat paste. Pulse carefully!

Assemble processor with chilled chopping blade. Toss chilled meat or fish with seasonings, if using. Working in batches, add protein to food processor. Pulse, scraping down sides as needed, until meat is finely minced but not pureed, about 20 pulses, tops.

Ready to start grindin'? Here are some recipes to start you off:

Spicy Turkey Burgers
Tuna Burgers

Alexandra Zissu is the co-author of The Butcher's Guide to Well-Raised Meat.


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