Burger Basics: How to Grind Your Own Meat For Hamburgers

Burgers are one of the most common items at backyard BBQs and events. They can range from inexpensive frozen hockey puck burgers to fresh ground steak burgers. The best way to up your burger game is to grind your own meat instead of relying on the store-bought stuff.
I'll show you a couple of different burger recipes and how to grind your meat using a standard meat grinder or your food processor. You don't have to have fancy equipment to grind your meat at home.
If you must use the store bought ground beef, buy it from a place that grinds in house and pick it up the same day you want to make your burgers. Grass fed ground beef is another great way to kick up the flavor.
Kitchen Aid Grinder: amzn.to/3pkpmsw
Fancy Cordless Grinder: amzn.to/3hiXsuk
Common Burger Grinds:
Standard:
50% Sirloin
50% Chuck
Bacon Burger
30% Bacon
70% Sirloin
Brisket Burger:
50% Brisket
30% Sirloin
20% Short Rib
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[@WOODR52]

I have all of the processors mixers etc. But I found my Great grandmothers hand operated meat grinder from the 1890's. It works great even after 125 years...

[@GrillTopExperience]

You can't beat a good "cordless" grinder! I bet that is a good work out too. I haven't tried one for meat, but the wheat grinder was quite a chore.

[@WOODR52]

thanks for your response, I was a weightlifter in the 68 and 72 olympics, this little meat grinder from the 1890's gave me a sore arm, back to my garage...

[@YouTube_is_complete-total_shit]

@@WOODR52 its probably gonna need some restoration to work right.

[@josh24441]

I too make my own ground beef (usually make it for hamburger patties) and I own my own food supply business. There’s some things here that aren’t correct (at least I do them differently) that I’d like to share with you. 1: even though it’s tempting, don’t add the seasoning and spices before grinding the meat. Your spices taste wont be balanced with the meat. First grind the meat then add the spices so you know that spices are evenly spread. 2: don’t freeze the meat. You’ll add wear and tear to your grinder and will eventually dull out the blades from it working too hard to cut chilled meat. As soon as you cut the meat into the cubes and mixed with the fat, you want to start grinding it immediately 3: to each his own about using burger pressers. I personally think they’re a godsend because I have to make patties in huge bulks (usually about 50-60 patties) and those presses make them all look exactly the same and much easier to press that many. 4: grinding your own meat is cheaper, but you have to know where to go to shop. Me personally I buy the meat (I use tri-tip for hamburgers) at US Foods. Where a 18 lbs piece of tri tip will run me about 60 bucks, BUT I can make about 50-60 patties out of it. So it costs me an average of a dollar (or so) per patty but I sell them for 5 bucks each.

[@michaelwallen6607]

I cut my meat into strips the length of the feed tube, not into chunks. I auger grabs the meat and pulls it through the feed tube, no need to use pusher. Just feed in the strips. Been doing this for sixty years.

[@davemeyers9425]

The burger you buy at the store is ground 2-3 times to make it softer and less chewy.

[@rpn000rpnca]

I use a liittle corn starch dissolved in water as a thickener. I use the thickener to thicken worcestershire sauce. After thickening worcestershire sauce I chill it . I combine mayo, ketchup, sugar, sweet relish and thickened sauce to make dressing. I like bacon, lettuce , tomato, onion and my sauce.

[@rioborzeli147]

OMG , At 50 plus years old and NOW I will NEVER👍👍👍👍👍👍 Go back to buying frozen burgers. In Canada with the cost of meat , I managed to make the ultimate burgers with prime rib meat , sirloin stakes, ans 2 small roasts. I got 16 great size REAL Stake Burgers . Thank You for this video ...🤘😀

[@GrillTopExperience]

That sounds awesome and I'm a little jealous of your blend. The frozen patties are often low quality!

[@ll0lllo493]

I wanted to say thank you for teaching me this. I know nothing about beef cuts but I do know I'm sick of eating ridiculously expensive gross grocery store hamburger mystery meat and I want to make my own. If I'm going to be forking out all that money, I want to have real meat. Thank you for showing me how! It means alot. My favorite on burgers is best foods mayonnaise and bullseye original bbq sauce with Tillamook sharp cheddar cheese home grown lettuce and home grown lemony heirloom tomatoes.

[@GrillTopExperience]

Nice! Finding a good butcher is a great compromise, but doing it yourself is a lot more fun and gives you all the control. Thanks for the kind words!

[@brikhausgaming9474]

I made my own mayonnaise....my favorite topping and a must. One egg, mix. 1 tbsp ea, french mustard and sherry vinegar. 1/2 tsp salt. 1/4 tsp ea, onion powder, garlic powder, white pepper. 1/8 tsp cayenne powder. Mix thoroughly. Drizzle in sunflower oil while whisking until it's mayo. Let sit one hour before using. For extra credit, add 1/4 tsp MSG with spices.

[@GrillTopExperience]

Thanks for sharing!! That sounds amazing. I've never made my own mayo, but your recipe and watching Alex do it makes me want to try.

[@daddydutchbbq]

Nice job Ryan ! I love grinding my own ground nears. Toppings, carmelized onions,lettuce, ketchup, mustard, bacon and horseradish Mayo !

[@GrillTopExperience]

Thanks, Kent. It's great to do when you have the time. Happy New Years!

[@imluctor5997]

I always buy my minced meat in a specific supermarket because its the only one (in that area only) that has a thicker grinded meat. I use this in my bolognese sauce and this gives me THIC chunks of meat in my spaghetti.

[@ViciousXUSMC]

As someone who used to make burgers a lot, and tried a few different accessories and they are all garbage and more work than they are worth. I found one, just one that is worth using that can actually help aid in the process and give good results without all the issues of the others. A biscuit cutter! Dirt cheap, you can get an entire set of various sizes for less than $10, no issues smashing the meat as your still use your hands, no sticking to the device, etc. This helps get the burger always the perfect size, and makes it much easier to do things like stuffed burgers. Plus it can have other uses in the kitchen. No single use gadget to waist your money and kitchen space. Just figured I would share since you said you dont like the burger making accessories, and I was in the same boat once. My favorite burgers are often times "smash burgers" on a hot griddle where I dont form them at all, just smash them flat and thin to get really crispy on the outside and melt cheese on them. But once in a while when I want to do something fancy I make a nice big juicy burger like in this video.

[@GrillTopExperience]

Great tip. I have a set of those too!

[@ViciousXUSMC]

@@GrillTopExperience It works well, maybe just a light coat of oil if your burger is really sticky, and you can just take portion of meat, put it on your parchment paper, press it down to fill the cutter, and lift. Perfectly formed (helps seal those loose edges) and already on your parchment paper so no transfer to make.

[@guitarjoel717]

My favorite topping is homemade black garlic mayo 👌🏼

[@emptynestersfun988]

Great video!! Love the tips and that you explained the why behind them.

[@johnnycrash3270]

I still use mom's old BOLINDER'S (made in Sweden) hand grinder that you clamp to the counter top that she brought over from Denmark many many years ago / wife has a fancy nancy electric grinder I can see & smell & taste the difference in the ground meat mom's old hand grinder soo much better I also use a good 1/2 slab of real bacon (not factory sliced / packaged)

[@Tom-pd9ms]

I've noticed that when I weigh my beef before grinding, it weighs less after. A pound will give me about 13-14 ounces. Can't figure this one out. Maybe the adding of air as it grinds? I've been grilling burgers for decades, and I notice with self-grind beef, it takes a good minute or two longer to get the same doneness when it was always 10 minutes. Not complaining, just pointing out the difference. I love it!

[@anthonyballerini799]

Could that be maybe from loss of fat when blending. I don't even know if you're using in blender or a grinder but that's the person that came to my mind. Everything that sounds logical to me but I can be wrong.

[@warmsteamingpile]

Great video. Brisket either alone or as part of a blend is my favorite burger and as far as grinding equipment don't forget the hand cranked grinder. Gives you great control as well as a little workout.

[@GrillTopExperience]

Those fancy cordless grinders are great ;) My favorite burger joint did a custom grind that was mostly brisket. I have about a pound of trimmings that are destined for burgers.

[@farahmiller9849]

Tsb of parsley, 1/2 tsb salt 3/4 , add 1/4- 1/2 cup Dukes mayo, head lettuce chopped to liking. Combine Add mayo until lettuce and parsley is lightly wet then add salt. MAKE ABSOLUTELY LAST!! Or MAKE LETTUCE & PARSLEY then add MAYO WHEN BURGERS ARE COMING OFF GRILL BC this combo will become soggy if made too soon

[@tri-forceblades3123]

Dude I had to rewind back to 2:46 to make sure I heard you correctly. I was dying.

[@ratlips4363]

Great video. I just purchased a meat grinder so we can dehydrate ground meat for "later". As for my favorite toppings. I love horseradish and A1 sauce. That is my go to sauce...yeah, pickles, tomato's, lettuce...but its all about the sauce

[@sackustwilight6957]

Mustard,relish(pickle),tomato,lettuce,cheese,banana pepper,onion.

[@marct6154]

Favorite burger toppings: Traditional mushroom duxelles, double cream brie, small amount of strong dijon mustard. Excellent!

[@GrillTopExperience]

Double cream brie! Sounds amazing. Thanks for sharing.

[@thefamilyman9628]

Great information. Thanks. Will try it this weekend

[@Joesmith-fu4ps]

I never heard of an 18 pound tri-tip.

[@fuzzykropolis1]

I think you neglected to mention your salting step. I assume you added that before you pattied them? and how much?

[@Joesmith-fu4ps]

Thank you for the nice video. I do wish there was more information on meat cuts. You say sirloin and chuck is a good mix. I see numerous cuts of both chuck and sirloin at the store. Which one do I pick for grinding. It's like my wife telling me to pick up a couple of steaks on my way home. I have to ask "what kind of steaks do you want, there are several kinds you know".

[@shaolinrasta2289]

Yooooo the Bacon with the beef is a mindblow. im Doing thisSSSSSs

[@Envy13376]

Thanks for the tips. First time ever grinding meat and didn’t think about freezing the fat. The burgers were great but the meat grinder got really gummed up

[@GrillTopExperience]

It happens a lot faster than I would have expected. Grinding up the meat creates a fair amount of friction and then everything grinds to a halt!

[@smashexentertainment676]

After I fry my burgers I wrap them in thin sliced bacon and fry again till I like the way it looks. Everything tastes better wrapped in bacon )) Also my burgers are like 100% pork coz it's cheap and juicy, some Carolina Reapers or Trinidad Scorpions in a mix and couple spoons of gochujang paste. Voila, spicy burger you'll never forget.

[@leeh9420]

Somehow missed this one, but really appreciate this vid - will try some of this out!

[@ia6980]

Thank you! Learned new tips!

[@victorcatch]

Nice video i like how you showed the process with all the tips

[@briankillian5248]

Hey Ryan... first-timer here. Thanks for your content. What is your opinion on brisket point (alone) vs the chuck/sirloin combo?

[@davidellenberger9285]

Awesome video. I was looking at my never used, years old stand mixer meat grinder last night wondering how to get started. Thanks for the info! Also, I’m interested in rocket surgery :-)

[@GrillTopExperience]

I'm still working on the rocket surgery. I haven't figured it out yet! You've got all the tools, now it's time to give it a go. Happy grinding!

[@TomHorsmanAmateurBBQ]

Nicely done! Happy New Year!

[@adamshields1982]

Love this video. I’m looking at getting a meat grinder soon so this is perfect. Will you be doing anything on sausage making in this series? Thanks again

[@GrillTopExperience]

I've done a breakfast sausage video. I need a bit more practice, but Texas smoked sausage is pretty amazing.

[@rvt6173]

@@GrillTopExperience I want to apply and put up here in Philippines ..hoping you can help me

[@dustinschroller4884]

As a sausage maker I can say that grinding your own gives you the control to make what you will like. Also, buy a good grinder.

[@rajaadawood5171]

Happy new year dear Ryan and Mrs GTE 🎂🎈🎉🎈🌹🎈❤️🎈🎁🎄🥰 Thank you very much for sharing your amazing delicious technique and secrets to have the best of GTE👌🌺🌹❤️

[@GrillTopExperience]

Happy new year! Thanks again for all of the support.

[@ScallopHolden]

Burger topping favorite is sautéed mushrooms with provolone cheese and A1 steak sauce

[@manualex3580]

Which meat is beat for burger? Cow/Buffalo?

[@marcelovicente7589]

Onto the weekend burgers , thanks man it was awesome 👍😎 🍔

[@GrillTopExperience]

Nice! I'm glad they turned out. Grinding your own is the way to go. I avoid the burger that comes in a tube.

[@Avean]

How do you thaw the meat after having them in the freezer?

[@GrillTopExperience]

I'll leave it in the fridge for a day and that's usually enough. If I didn't plan ahead and the meat is vacuum sealed, I'll put it in a big bowl of cold water and change the water every 20 minutes or so.

[@quintoncarroll4828]

What about chuck and brisket combo?

[@GrillTopExperience]

That sounds good too!

[@Linxs718]

Hey there, I’d like to make at least 100 Pattie’s per day ( to use same day) and store them in a refrigerator or cooler. I”ll place each patty on a tray (at least 20 per tray.) Would you recommend that I cover them with plastic ? Or leave them as such ? What should be the temperature uncovered ?

[@briankillian5248]

Also... have you experimented with first only and then second grind product?

[@johnnycrash3270]

Mix a little hot🔥Mustard and Sweet Green Relish

[@dean4125]

I just bought a meat grinder. went to the chef food store and bought a 12 pound brisket. I grinded it up into burger meat and froze it all lol

[@GrillTopExperience]

Nice! You'll be eating good for a while.

[@dean4125]

@@GrillTopExperience yeah I was trying to find ways to save also on meat cause I've been doing the carnivore diet for a year now. And wanted the tastiest burgers I cab possibly make

[@stevendavis3538]

Did you chill the grinder attachment before grinding?

[@GrillTopExperience]

Yes, and you should because keeping things cool keeps the grinder from gumming up.

[@miguelpertik4544]

hello! thanks for your video. How much meat did you use in the video? to know the proportion of spices. Thank you

[@walterrussell7584]

What about the slime they put in hamburger

[@johncstory]

Thank you for this video, I really needed this

[@wemcal]

Great video and great information

[@TheDankner15]

If I mainly have fat trimmings from my brisket how much meat will I need to buy to get that nice 80/20 ratio? It was a 15lbs brisket that I trimmed down.

[@GrillTopExperience]

Start with the fat trimmings, weigh them, and get 4x as much lean meat as you have fat.

[@rajaboes5425]

Happy new year Ryan! Expecting nice new content in 2021!

[@GrillTopExperience]

Thanks. I plan to mix things up a bit. There are a few projects I've been meaning to get to for a longtime.

[@iqiddishnarmak]

Hello, I’ve searched everywhere for an answer to this question but can’t find one... If I use different cuts of beef in a single beef patty, how would I figure out what the final meat fat ratio is of that blend? For example, how does one determine what the final meat fat ratio is in a burger blend containing 50% chuck and 50% brisket?

[@GrillTopExperience]

Some people split the fat and the lean meat and weigh it out to get the percentage, but that is a lot of work. I prefer to look at the average meat/fat percentage for a meat cut, which will get you close. Chuck is about 80% and brisket is 70% on average, but it depends if you are using the fatty or lean side and if it is trimmed or not. If we use those percentages, we can take the average since you are using equal amounts of each (80+70)/2= 75%. If you did two parts chuck and one part brisket it would be (80+80+70)/3=77%

[@iqiddishnarmak]

Thank you for the quick response. I see what you mean. You mentioned “it depends if you are using the fatty or lean side and if it is trimmed or not“. So could one ask their butcher for a specific lean fat ratio on a certain cut of the animal? For example, if I were to ask my butcher to give me equal parts 70-30 brisket, 70-30 short rib, and 85-15 top sirloin.

[@GrillTopExperience]

You should treat your butcher like your doctor and be completely honest with them about what you are doing. They aren't likely to trim up part of a brisket so you can get the perfect blend if their goal is to sell it whole, but they would respond to a question like: "I like 70-30 burgers and the flavor of brisket. What should I mix with it to get a good blend?" or "I'd like to buy X to grind for burgers, how much of Y should I buy to get about a 80-20 blend." Some butchers might even grind it for you if you are getting enough. Most will sell you the fat if you wanted an all sirloin burger with a good ratio. They'll know the ratios of the different cuts as well as what they have to get you what you need. My butcher was more than happy to grind my elk front leg with 85% elk and 15% beef fat. Totally worth it.

[@iqiddishnarmak]

Thank you for the advice. Didn’t know it’s this hard just to get your desired choice of beef!

[@itsprobablydean]

Underrated comment thread haha.

[@23498cna]

Very good video- I Read some rude comments. Do not bother with those people. I like it well done as well. We find rare meat utterly disgusting. It is a matter of preference, as some people like it that way. Plus, let' s not even talk about the risks of harmful bacteria in rare meat. Thanks for this video.

[@GrillTopExperience]

Thanks! I'll eat a rare steak, but never ground meat.

[@chriscook6285]

Great video, thank you 🙏😊

[@judsonkr]

Mustard, onion & pickle. ONLY!

[@kathyhardy1387]

To make the grind for a great burger mixture, which is the best meat to buy?

[@GrillTopExperience]

Ground chuck is a good one to start with because it has the right amount of meat and fat for hamburgers. Another popular one is a 50/50 mix of brisket and sirloin for a stronger beef flavor.

[@punknhead23]

Can I use an old-fashioned hand grinder?

[@GrillTopExperience]

If you've got the arm strength, go for it!

[@mattcallahan8377]

Thanks Ryan. Great content!

[@GrillTopExperience]

Thanks for the support, Matt!

[@kdkulhanek]

Good video but personally i feel like it got too personal during the close ups of your face. Where did you get that bacon from? Looks delicious.

[@bosatsu76]

I saw a video where blood got into the mixer gears... Guy was pissed cuz it stunk like a crime scene. Anyone else have this problem? Sounds like a bad seal on the kitchenaid, but woof... Wouldn't want to deal with it.

[@geosuicide]

Meanwhile, the rocket surgeon is busy operating on an unnamed rocket somewhere.

[@itsprobablydean]

Helpful vid. A comment for the algorithm.

[@GrillTopExperience]

Every bit helps 😃. Thank you for your service.

[@mrpaulom]

What holds the burger meat together? is it just the fat? Asking this as I saw some recipes that use stuff like bread or the white part of the egg to hold everything together.

[@GrillTopExperience]

Great question. If you add all that stuff, you'll end up with meatloaf. A cold burger will hold together long enough for the grill to sear the bottom, which holds it all together. You are right about the fat too. If you go too lean it'll dry out and crumble.

[@mrpaulom]

@@GrillTopExperience thanks! Great video and I'm literally preparing the burgers as we speak.

[@jk2hgreg]

We add fresh green chili in our burgers

[@charlie-ge2pe]

Is grinder better than food processor?

[@GrillTopExperience]

What you have is better than what you don't. If you have both a grinder will work better than the food processor.

[@dvanhoose01]

What part of the beef is good to grind meat for hamburger

[@GrillTopExperience]

People use lots of different cuts. If you want to use just one, Chuck has the right ration of fat and meat. Brisket, short ribs, and sirloin are also used, but you'll want to get the right ratios.

[@aaronjameshorne]

Good video

[@junjloc3774]

ribeye is good

[@baconcraving3259]

You cook burgers well done? Losing out on a lot of flavor

[@GrillTopExperience]

Also missing out on E. Coli. You can make a well done burger juicy if you do it right.

[@jonrend]

Isnt it a good idea to double or treble grind?

[@GrillTopExperience]

If you want a fine grind, it's a good idea to grind it coarsely and then do the fine grind. A second grind will distribute the meat and fat a bit ore evenly. I usually mix seasonings into the burger, so the second grind isn't necessary. Both are a matter of preference though.

[@FactsTube69]

Can I put beef fat in the grinder too?

[@GrillTopExperience]

Yup. Some people measure out the fat and lean separately to get their ratio.

[@chrisjordan213]

I will never un hear Rocket Surgery

[@thegoodgeneral]

Sharpen that knife, holy crap.

[@hennessey415]

Hi, I have a questing. Do bacon cook at different temperature? Does that mean adding bacon we can have it medium or medium rare?

[@DumbzoDenino]

Can you still ground the bacon in a grinder?

[@GrillTopExperience]

Yes, but it's extra important to get the bacon really cold so it doesn't gum up the grinder.

[@DumbzoDenino]

@@GrillTopExperience Makes sense. Thanks for the feedback!

[@hvysmoker2hvysmoker253]

Look if you cook your meat well done, like this dude does, you will not get sick. Next question is, why go through all this work

[@GrillTopExperience]

Fresher is better. Plus you can make your own custom grind to match whatever you are cooking.

[@USA__2023]

I do it all the time. If you want really good burgers it's worth it.

[@jaquestraw1]

Rocket surgery 😄 gotta remember that!

[@MrK3vinR]

Sweet Relish for the win!

[@GrillTopExperience]

It's got to be sweet. I was amazed when I tried it!

[@dovydaslevanavicius9050]

Why was this video so Hard to find, I had to deep dive to just know how to make my own patty Meat instead of buying random ass chemical indused Meat from supermarkets

[@erlpen2016]

Ok I like your channel so it is time to subscribe…

[@sheacannon]

"The rest really isn't rocker surgery." - Ricky LaFleur

[@ll0lllo493]

rocket

[@davidbennett4946]

What's rocket surgery? I've heard of rocket science before

[@constantinpalagyi1517]

the tital coud also mean that i shoud grind my OWN meat

[@timrulestheearth]

I stopped watching as soon as you said you ALWAYS cook your burgers well done. Shaking my damn head. And here I was thinking I was learning something for a second!

[@GrillTopExperience]

There is no challenge in an undercooked burger, but it takes real control to cook one well done and keep it juicy.

[@timrulestheearth]

@@GrillTopExperience nice oxymoron. If you want it well done, then it is not JUICY dood.

[@23498cna]

@timrulestheearth What are you 5 years old? There is no need to be rude, and I and all of my family like burgers well done and they stay juice. Rare meat is disgusting to us. So, your opinion is just that, an opinion and rude at expressing it.

[@timrulestheearth]

@@23498cna it takes an intellect to draw conclusion over a comment. It takes a sap to draw feelings over it. Dont take blunt honesty to the heart, and it can actually open your mind.

[@koobla007]

⁠@@timrulestheearthyou ain’t opening anyone’s mind pal

[@GrizzAxxemann]

All I need on a burger is bacon, cheese and a bit of mayo & mustard.

[@Acolyte47]

My favorite is fresh lettuce, mayo, mustard, ketchup and Sriracha

[@GrizzAxxemann]

@@Acolyte47 You lost me at KETCHUP.

[@cbingham40]

Rocket surgery 🤔

[@opieshomeshop]

Cumin doesn’t enhance the meaty flavor.

[@tommac5411]

Stop putting your aluminum parts in the dishwasher!

[@therightsphoenix1111]

Hello. I grinded a roast in my food processor, just the roast no other meat, (maybe that's why it tastes awful)? I mean really awful. But, I ate it and did not get sick, so the meat was ok. I am willing to try again. Did I do something wrong? I did notice when I bought the meat the smell was pungent, and when I ate it, all I could taste is blood.

[@GrillTopExperience]

I think you'll want to find some better meat. Not getting sick isn't the only metric that makes it good or bad. For example, grass fed beef done poorly can taste really gamey, but adds amazing flavor and richness if it is done well.

[@D._Eath]

Sᴛᴀɪɴʟᴇss sᴛᴇᴇʟ ɪs ᴀ ᴛʜɪɴɢ .

[@jdeveraux1027]

wow, what a cutie :)

[@GrillTopExperience]

That burger was pretty great! Nice and thicc.

[@S.I.M.P.L.E.T.O.N]

Jesus I didn't know they put cow Head meat and ground beef I don't want to be eating cow head

[@ecco256]

Tbf heat meat is generally considered some of the tastiest meat. It just doesn’t sell well in the supermarket because we don’t like the idea, which is wasteful.

[@ll0lllo493]

The rest isn't rocket surgery 😂😂😂

[@daniels0987]

Rocket surgery 😂

[@axomiyarider9938]

John Cena

[@backyardq1850]

Wow looks amazing. I just dropped a new video come check it out. Happy new year 🎊.

[@primalconcretesledge3137]

Rocket surgery? Your meat is far too coarse for burgers. Chili maybe, but not burgers. 1/8" or slightly more is your target range for grind plate size for burgers.

[@GrillTopExperience]

It works just fine with the bigger plate. That's the benefit of grinding your own, you can make it as courser or finer if you'd like.

[@USA__2023]

@@GrillTopExperience I've done it with small and larger plates, single and double grinds. I settled on using a large plate and double grinding. It holds together better and is still not like a fine grind.

[@chadcurtiss5965]

hard to respect someone who likes their burgers well done... just sayin

[@GrillTopExperience]

Anyone can undercook a burger. A well done but juicy burger is much harder.

[@chadcurtiss5965]

@@GrillTopExperience haha I was mostly kidding man! Great video. I gave ya a like and I'll check your channel out. I used the chuck and sirloin mix like you suggested and mixed in freshly pressed garlic, ground pepper, onion powder, a touch of Chilli powder, worcheshire sauce (sp? Lol), very finely chopped shallots, and a little bit of olive oil to make sure it wasn't too dry (the chuck my grocery store had didn't seem fatty enough). Then I hit the patties with salt and pepper again right before they hit the grill. Burgers turned out absolutely delicious and super juicy. Cooked medium though! As they should be 🤭😉

[@chadcurtiss5965]

@@GrillTopExperience also, it's really cool that you actually reply to people who comment on your channel. I love that haha

[@chadcurtiss5965]

@@GrillTopExperience also, not to nit pick, but if you put a bit of lettuce on each side of the burger, you can protect your bun from getting soggy. Makes a huge difference for me because I'm kind of a slow eater lol

[@GrillTopExperience]

That burger sounds amazing . . . minus the medium part :) Some people are extra paranoid about less than well done ground meat and I've seen them eat around it. Lettuce on both sides is a great idea too. I usually put mayo on the bottom toasted bun to keep it from getting soggy, but then again, I eat fast!

[@joerepoman1]

You lost me at “I cook my burgers well done”🙄🙄🙄🙄

[@michaelfletcher1224]

Well done! Yuck.

[@YouTube_is_complete-total_shit]

Bruh... you said " I don't use a patty press cause it squished the burgers..... then you went and vacuum sealed them..... bruh!! That is more pressure then you would apple with a patty press... I always go light suction and hit that seal button early b4 the pressure sets in. Minimum pressure to keep stuff from moving around. You had juices running out of the meat. Just thought it was funny.