Grind Your Own Meat for Superior Burgers | America's Test Kitchen (S24 E25)

[@jvallas]

I have a meat grinder. Is there a reason to use the processor instead, or was that just to make the recipe accessible for more people?

[@charlieharris3240]

Nope - use your grinder. They just used a food processor because people are more likely to have one.

[@PomazeBog1389]

For production purposes, it made more sense to use a food processor.

[@AaronJamesKeyes]

When I have time and want a perfect burger, this is the exact method I use. Great video.

[@TeddyCavachon]

Where I shop in NC (Food Lion stores) that cut is called "Denver Steak' and its long been my choice for bugers in a food processor for the best mix of texture and fat content (without additional butter). A trick to keep the burger from stinking while cooking is poke a hole in the middle with a finger like a donut.

[@angelbulldog4934]

What could be better than a big, juicy, luscious burger from never-frozen meat? I could eat one every day for a long time before I got tired of it. I really love a bacon bleu burger. 🍔🥓💞

[@Kenjiro5775]

Need to try that cut. I use half sirloin and half chuck in my Choprite II meat grinder. 👍😁

[@davidyoung1962]

that burger looks AMAZING!!

[@Stillboating]

All your recipes are good only issue I have found over the years is finding the meats that you use. Not always in NORMAL grocery stores that’s a problem.

[@sharonsmalls6846]

I would love for these cooking shows to share all temperatures for cooking meats.

[@dannyg402012]

It's actually pretty simple. You can find a chart and print it for "Meat Cooking Temperatures". It will list it for Pork, Beef, Chicken etc. I have a small copy printed out but remember most because it applies to anything. .

[@Blaze_1961]

They did time stamp 6:01

[@behringerm]

This is the method @altonbrown uses for his “Burger of the Gods”. He does use a mix of chuck & and sirloin instead of flap meat

[@gibberishname]

putting lettuce under the burger is a mistake, it makes the juices drip off onto the plate. the burger should be directly on the bottom bun so the juices soak into the bun and you get all the delicious flavor

[@THEGlassIED]

Sounds like slop. Grab a spoon first.

[@mddell58]

I disagree.

[@CoolJay77]

@@mddell58 The juices can flavor the bun but it could also result in the bun falling apart before finishing eating up the the burger. It depends on the recipe, size of the patty, etc... Heston Blumenthal coats the bottom bun with melted cheese in order to protect it.

[@leestebbins5051]

Turn it upside down, problem solved.

[@MrEquusQuagga]

Nobody wants a soggy bottom!

[@hossenfeffer8383]

Excellent video! Thank you

[@gr8tgee]

I always make my own burgers for years, I never freeze the meat, I put onions, carrots my seasons in the blender, that's what we use to call it and I use the most affordable beef I can get it always comes out great. Do you think old time people had the choicest parts of meats, no and they still ate it, or made sausage out of it,and it was great and it did what it was meant to do sustain you. But I do love ATK. thanks for another great video😁😁

[@jvallas]

So after he started cooking them, I saw him reach for the temp control. How much was it turned down?

[@dkatzism]

Love ATK, but this is just a little too fussy for me. 4 batches? Baking tray in the freezer? Butter on top? Eh. I have a butcher I really trust, and they'll grind some beautiful meat for me to order.

[@GlennC789]

This is why you can spend thirty bucks on a burger at some places. I avoid those places. I'm 100% certain I'll enjoy a basic home made 80/20 chuck burger every bit as much.

[@KenS1267]

Honestly a half pound burger is way too big.

[@bobdavidson8019]

Bacon fat instead of butter rocks too!

[@ja3482]

I use bacon lard as the starting oil when frying my burgers 😋

[@DoughboyGod]

🔥🔥🔥🔥🔥🔥

[@RobertRusso-e5w]

Hmmm... Is there any reason i couldn't use this method in the food processor for pork to make homemade breakfast sausage?

[@mrdeadworry]

It would work great.

[@dchenkin02]

The method of making sausage is slightly different from making a beef burger. You can use a food processor with some adjustments to make sausage instead of a meat grinder.

[@charlieharris3240]

You mean like they did the previous season? kzbin.info/www/bejne/p6qTiaihfr98otE (4:32)

[@mrdeadworry]

@@charlieharris3240 Yes

[@carolez8582]

Flap meat around here is $16 a pound. Ground beef is $7.

[@antipasinchrist]

12.79 per lb here in Miami

[@samntv-jt5mm]

I use brisket for this, the short fibers from processing keeps it from being tough.

[@lreidiii]

I like Chuck Roast for burgers - just the right amount of fat! Definitely cook on the grill, with lump charcoal, if the weather permits.

[@jstaffordii]

choice packer brisket is $4/lb and makes unbelievable burgers when ground through a medium grinder plate.

[@Foodie_77823]

Excellent 🎉🎉🎉🎉🎉

[@denisejohnson2960]

With all of the recalls in the US, grinding your own is the best choice. If you are able to.

[@normagaloski214]

What is flat meat?

[@ericduckman3135]

Flap meat

[@neilthompson2871]

Was it all a brisket for the ground meat?

[@crusherbev]

It was a sirloin tip/flat.

[@krishnaghatol1694]

That title really caught me off-guard 😅

[@lisaboban]

Why a food processor and not a meat grinder?

[@thaisstone5192]

Because its more likely that a person will own a food processor. And its easier to clean than a grinder.

[@UTeewb]

I've always assumed it was because people are much more likely to own a food processor, but I don't think they have ever actually specified. Even a lot of ATK bread kneading is done in the same Cuisinart , which I don't think does as good of a job as a dedicated mixer.

[@dannyg402012]

Meat grinder is a better choice but you can use a Food Processor. Meat grinder gives a better "Consistent" Grind of Meat. Only thing I can figure is they used a Food Processor because not everyone has or wants to buy a Meat Grinder.

[@samntv-jt5mm]

@@UTeewb Same reason for ground beef in the food processor. More people have one and the result is good enough.

[@SamlonHoldfield]

Did I miss the grinding part from your title?

[@ME2K23]

Couldn't the butter be incorporated, along with salt, pepper / spices, to the meat as it's getting grounded? I feel it would make it easier and quicker and provide a more homogeneous mixture 🤔

[@MilipTichaelPhomas]

been grinding my own meat since the back surgery

[@jasonalec6573]

Make chopped cheese for a superior burger

[@angelbulldog4934]

Great idea!

[@lasaldude]

1:52 Darkness, imprisoning me!

[@charlieharris3240]

Why yes, this recipe segment did end rather abruptly. The final 45 seconds: Julia: You can't get this from store-bought ground meat. I mean, it actually tastes like steak! Joe: That's right. Julia: I love that charred exterior, the flavor of it, but the inside is good and juicy and tender. This burger is magnificent, Joe. Thank you! Joe: It's worthy of a special occasion. Julia: It is! Julia: So if you want to give this special occasion burger a try, grind sirloin flap meat in a food processor, then drizzle with melted butter and brown the burgers in a skillet before finishing them in the oven. From America's Test Kitchen, a spectacular grind-your-own sirloin burger. Julia: This is definitely party-worthy! Joe: Well, we've got two more in the fridge. Julia: Yes! Joe: Should we do it again tomorrow? Julia: Yes please!. Same time? Joe: Sounds good!

[@alexanderpatrick4866]

😂

[@richardlisowski8274]

Bob Belcher is going … What?

[@sadeekalazzawi]

Thanks for the video I would like to say that I have learned many things from your videos and I am currently building my house and kitchen and I am buying the products that you recommend, so literally my kitchen will be America's Test Kitchen, but I have reached something that I do not know what to buy, which is Range. There are many companies, can you recommend a 36-inch one? I saw that you are using the Wolf brand, but as you know there are many brands and Range is a bit expensive, so the choice will be very difficult and final when you buy it. Can you make a comparison between Wolf, Blue Star ect, companies close to this quality

[@stevejette2329]

Look like Big Kahuna burgers.

[@BradKleyla]

Really a lot of work for burgers. And adding butter? Just use beef fat or buy a chuck roast which is cheaper and has more fat. Such an odd recipe…

[@bt636]

I love my burger stone cold and RAW

[@CCC-DID]

That burger was still mooing when she bit into it. I can’t stand to see blood dripping from a burger. I’ll cook mine to 150 degrees thank you.

[@vmoses1979]

Lol - with all the food borne diseases of undercooked beef never understood that too.

[@twitchbiddy6880]

Is meat coloured in the US? It looks unnaturally pink.

[@ME2K23]

Please make one for me 😉

[@NealBrenard]

Pop quiz: what is flat meat? Click-bait.

[@PomazeBog1389]

You NEVER eat a burger raw.

[@nataliaayersman9297]

Have you ever heard of beef tartar? Been eating it for over 40 years and I am still here

[@ME2K23]

Should wear gloves or take your ring off when manipulating food

[@LimonEllie]

I wish ATK would start using healthy oils, grass-fed beef, organic pasture raised chicken, and organic products all together!!!

[@charlieharris3240]

ATK's mandate is to try to make recipes foolproof for the average home cook using nationally-available ingredients. If the average home cook doesn't have access to organic products, then their recipes are less likely to turn out the same.

[@EngineeredChannel]

Rare burgers 🤢🤮

[@JackJonner]

Sounds more like England's Test Kitchen. 😢

[@AaronJamesKeyes]

What an ignorant comment.

[@EastSider48215]

@@AaronJamesKeyes: Yep. And since Mr. Xenophobia here has many immigrant ancestors who brought their own accents and cultures with them when they came to this country, he’s not really in any position to be snarky about more recent immigrants.

[@vmoses1979]

Loool. Two snarky comments.

[@dino56ac49]

Isn't it dangerous leaving the burger undercooked on the inside? Being ground beef the bacteria that grows in the outside of the cut of meat will be in there. I love medium-rare to medium cooked beef but I don't love bacterias

[@Mike_Greentea]

Freshly ground has no chance to attract bacteria. The benefit of this method is to cook a medium rare burger with no risk. If it was store bought it is risky because it is made up of various trimmings and cuts .

[@UTeewb]

@@Mike_Greentea It's not risk free, it's lower risk. There is still the possibility of surface bacteria on the beef being pressed to the center of the grind. I would personally happily eat it, but would not serve it to the elderly, those who are immunocompromised etc.

[@sshuggi]

Temperature isn't the only factor in bacterial cell death, but rather time at temperature. For example, at 160F all bacteria die in less than 10 seconds which is why it's the safe recommended temperature. But at 145F, they all die in less than 10 minutes. This keeps going down until it gets into hours and then to a lower limit with thermophile bacteria that won't die at that temperature at all, however these typically aren't the nasties that make you sick. This is the principle behind pasteurization. That being said, they're still a little fast and loose and their time and temperature here. The multiphase cooking method adds time and any resting time will allow for more safety. I'd probably only chance this with a fresh clean cut of meat. Definitely not with a store bought pack of ground beef.

[@AaronJamesKeyes]

It’s not undercooked. What are you talking about?

[@fishm0nger]

Two AI characters having a conversation

[@alkhafajialaa]

This marbling of a meat. What a shame to just turn this into a burger.

[@7106jazz]

Then burgers don’t look beautiful to me.

[@chibbyylol]

Instructions unclear I grinded my meat

[@DrAlwaysFirst]

First

[@stevejette2329]

Dr - Your future is now secured.

[@angelbulldog4934]

​@stevejette2329 😅

[@angelbulldog4934]

​@@stevejette2329I think the good doctor is a bot.

[@jeffreywhitaker5154]

@@stevejette2329 LOLOLOL. I can't believe people STILL do the "first" thing. SMH, pathetic.

[@TravisSimpson-c9u]

I like my burgers and all beef, well done, please and thank you. Ketchup is the only sauce for me as well. Lettuce, tomato, pickle and lightly sauteed or even roasted onion are my toppings.

[@AaronJamesKeyes]

Well done takes all the flavor out and dries out the meet. But if you enjoy it, that’s the way to go.

[@BB_Ninergirl478]

OK

[@vmoses1979]

​@AaronJamesKeyes It really depends on how you cook the beef. Most of the planet cooks beef well done and there is no issue with dryness or lack of flavour. It seems that line is one that proponents of rare cuts of beef trot out to buttress their preference.