Quote:
Originally Posted by mosesbotbol
I like a little ground lamb mixed in with beef too, but more like a 1/4 -1/3. Parsley, pine nuts, garlic, allspice, salt and lemon... roll around a skewer...
I find grinding beef myself is much better than buying ground beef; cheaper too.
I buy any old hunk of beef, cut into 1" squares, put on a cookie sheet in the freezer for 30 min or so, then into food processor & pulse chop. Freezing helps from keeping the far from smearing and it comes out much nicer looking the regular hamburger; especially if you want to use in a sauce or chili...
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I agree about grinding your own unless you really trust where the ground is coming from. I grind by hand with one of the Universal brand manual grinders because I personally don't care for the texture that the food processor creates. I tend to stick to specific cuts and grind in maybe 20% heart for all-beef grinds.
Typically I don't put anything in the meat because I want a burger, not a flattened sausage or meatloaf on a bun.