Making Burgers With Home-Ground Beef

With a meat grinder on hand, I just had to make burgers sooner or later. It wound up being sooner rather than later, though I’m just getting to the post now because of all kinds of business. From the pictures it looks like I forgot to snap a picture of the cut of meat I used to make the burgers, but I believe it was a tenderloin. I read a tip in one of my newer books that suggested freezing the meat for an hour or so before grinding which allows for it to be cubed easier and also grind a little better. I’ve done this with every grind I’ve done and the results have been great.

The ground beef went into the bowl with some chopped onion, grated Asiago cheese and a mixture of seasoning that I pulled from the pantry. I don’t usually plan these things ahead of time and tend to wing it, but I did actually write down what I used this time which means I’m learning at least a little bit as I continue to write about cooking. This time around, I went with an interesting mixture of salt, pepper, steak seasoning, dried mint and Garam Masala. That last one is an Indian spice that I have left over from a recipe I didn’t write about.

Once the patties were formed, they went into two of the cast iron pots we have. I remember seeing a show about burgers on Food Network or Travel Channel and they showed cooks covering their burgers with lids to really get the cheese melted on there. I’ve tried that the last few times I’ve made burgers and you definitely get a much better cheese melt. The rest of the dish just involved getting things prepped: slicing some tomato, cutting lettuce and getting the condiments ready.

I would love to tell you that I could instantly taste the difference between these home-ground burgers and ones made with the store-ground stuff, but I can’t. It’s not that these burgers weren’t good, I just don’t know if I have the kind of palette memory that allows for such comparisons. I do know that these were good burgers. Maybe I’ll even try this combination again next time!

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