Grinding Beef For Smash Burgers at Gemma Matney blog

Grinding Beef For Smash Burgers. Let’s address why you can’t press down. For best results, ask your butcher to freshly grind beef for you, or do it yourself at home. A mixture of chuck, brisket, and sirloin makes for an ideal burger patty. Choosing a lean beef mixture is likely to give you dry, tough burgers. Smash burgers require a higher fat percentage than the average burger, so the best bet is to grind your own. These homemade smash burgers are the ultimate juicy restaurant burger lovingly grilled in your own backyard. They're buttery, crispy, and made with simple quality ingredients. Start grinding the meat alternating between sirloin and brisket pieces. Place the metal spatula on top of the beef ball and place the towel on top of the spatula, allowing you to use both hands to press down. If that isn't an option, use 80/20 or fattier. You can use straight ground chuck, or for better flavor, use a blend of short rib, brisket, and chuck or oxtail meat. Start with a metal spatula in one hand and a clean folded kitchen towel in the other.

These homemade smash burgers are the ultimate juicy restaurant burger lovingly grilled in your own backyard. They're buttery, crispy, and made with simple quality ingredients. Start grinding the meat alternating between sirloin and brisket pieces. Let’s address why you can’t press down. Choosing a lean beef mixture is likely to give you dry, tough burgers. A mixture of chuck, brisket, and sirloin makes for an ideal burger patty. If that isn't an option, use 80/20 or fattier. Smash burgers require a higher fat percentage than the average burger, so the best bet is to grind your own. Start with a metal spatula in one hand and a clean folded kitchen towel in the other. Place the metal spatula on top of the beef ball and place the towel on top of the spatula, allowing you to use both hands to press down.

Smash Burger Recipe with Easy Sauce (VIDEO)

Grinding Beef For Smash Burgers You can use straight ground chuck, or for better flavor, use a blend of short rib, brisket, and chuck or oxtail meat. A mixture of chuck, brisket, and sirloin makes for an ideal burger patty. If that isn't an option, use 80/20 or fattier. These homemade smash burgers are the ultimate juicy restaurant burger lovingly grilled in your own backyard. Let’s address why you can’t press down. They're buttery, crispy, and made with simple quality ingredients. You can use straight ground chuck, or for better flavor, use a blend of short rib, brisket, and chuck or oxtail meat. Place the metal spatula on top of the beef ball and place the towel on top of the spatula, allowing you to use both hands to press down. For best results, ask your butcher to freshly grind beef for you, or do it yourself at home. Start with a metal spatula in one hand and a clean folded kitchen towel in the other. Choosing a lean beef mixture is likely to give you dry, tough burgers. Start grinding the meat alternating between sirloin and brisket pieces. Smash burgers require a higher fat percentage than the average burger, so the best bet is to grind your own.