Image: Josh Neugass
I've worked on making the very best ground beef I can. This recipe brings together a mix of 60% beef boneless short ribs and 40% applewood smoked bacon. The resulting burger has incredible flavor, a solid 20% to 25% fat content and takes an incredible sear.
- 6 pounds Boneless Beef Short Ribs
- 4 pounds Applewood Smoked Bacon
This recipe uses two ingredients:
Boneless beef short ribs and applewood smoked bacon.
- Place your grinder parts into the freezer for an hour before you start to grind your meat. You will want to use a course grind plate, a quarter inch hole is optimal. The course grind plate for the Kitchen aid works well.
- Cut your ribs and bacon into 3/4 inch by 3/4 inch pieces (or smaller) so they will feed easily into the grinder.
- Mix the beef and bacon in a large metal mixing bowl.
- Place the filled bowl in the freezer and mixing the meat occasionally untl it is uniformly firm and frosty - not quite frozen, but very cold.
- When the meat is chilled, assemble the grinder.
- Feed the beef and bacon into the grinder and collect in another bowl.
- At this point you will have a "pebble grind" on your mix. Separate out 1/3 the grind and place it back in the freezer. Do not compress the grind just let it remain loose.
- Run the remaining grind back through the grinder once more.
- Combine the double-ground meat back in to the pebble grind mix carefully, trying not to compress the grind any more than necessary.
- Refrigerate grind until ready to make patties.