The Burger Grind Debate: Does it Make a Difference?
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- Опубликовано: 12 сен 2024
- Most people give little thought to the coarseness of their ground meat for hamburgers, but it can make a difference. The right texture also depends on how you plan to cook it. I test coarse and fine ground hamburger on the flat top griddle, charcoal grill, and gas grill in search of the best way to grind meat for hamburgers.
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One time I cut some meat as small as I could with a knife and made a patty with that. I swear to god, it was THE BEST patty I've ever had. You could litterally feel pockets of juice bursting as you took a bite. My conclusion was the same as yours.
I could have told you, coarse ground is the way to go!
I have a butcher grind 100% chuck with 30% beef fat added by weight. (note this is grilling burger only, not for cooking)
This is perfect for grilling over red hot real charcoal, forget the gas grill, but that's a whole nother story!
Yes the coarse ground burgers will NOT take "flipping abuse" and must be carefully formed packing the edges, then turned with care, or they break up!
After grinding yourself, or have the meat counter custom grind it, you will never buy pre ground again for grilled burgers!
World of difference in taste)texture!!!
Very Well Done!! Thank you😊👍👍. We just bought an attachment to our mixer and needed your videos !
I grind twice. Once with a 1/2-inch plate. I save some of this for chili. Then I regrind the rest with a 1/4-inch plate. Cooked to medium and no problem with juiciness. No way would I ever cook till well done. The finer grind also makes for a better texture.
A couple of years ago, I started chopping up my onion slice and mixed it in with the meat. It adds additional flavor and moisture.
They do something similar in Oklahoma, but they smash the meat into onions and griddle them.
great idea. I just got a grinder so will try the onion
First off - fun video!
I would love to see this experiment again though - this time comparing a meat grind versus a processor grind!
The reason why you liked the coarse grind better is because the more processed and cut up your meat gets the more myosin is introduced. I'm still learning about myosin, but basically its the fiborous proteins that are released when meat is more and more processed.
For burgers which we want to stay juicy and easy to bite through, we want a lower amount of myosin released when breaking down our meat. So we dont actually want to grind, but rather lightly process our meat to get the juiciest result.
There are only a few videos on youtube that talk about this, but im convinced its a big part of the equation that us home cooks are often missing when we make our burgers at home.
Look it up and let me know if you make another video!
Great video. I just purchased a meat grinder and I am very excited to conduct my own test to see what I prefer.
Thanks. I just ground one time on my new machine and just did larger grind.
Nice video!
That burger looks so good! The texture looks amazing!
Thanks, Tyler. I can't wait to grill one on the back of your cybertruck.
Love your videos! New subscriber here!!
Thank you for the kind words and subscribing. There is more to come!
Just tried to grind a chuck roast and all looked good until I made some kebabs and after they were cooked there were these short white strings that would pull apart with the meat. Is that connective tissue? Have you ever had this happen?
Good video, the well done kills me though.
Now I have to drag my Weber Kettle out of the garage tomorrow! Thanks for the video.
Sorry about that! Every day is a good day with your grill.
I bought chuck, sirloin, and short rib. I’m torn between a coarse grind and a medium grind. Might start coarse; with a double grind. Cook a burger and see how I light it. Then go to a medium if needed.
That's a really good blend. It's awesome you want to experiment. You'll find what works great for you.
Great video - inspired me to finally get a meat grinder!
On an unrelated note, what mic do you use for your audio - it sounds really good!
Thanks again!
I use the blue yeti for voice overs and the Rode wireless go II for anything on camera. Congrats on the new meat grinder!
I’ve tested this ad nauseam with different blends and for different cooking methods and style of burger. Pretty confident in saying coarse grind is better for burgers. Burger is always more juicy and less dense, which is what you want from a burger. Don’t throw away the fine grind attachment, that is better for sausage.
When with the course grind how do you keep the burger from falling apart ? That’s what happened to me .
Adding an egg yolk as a binder is common thing to do
Hi and thank you for your videos. They're very informative. Question: When grilling burgers either on a gas or charcoal grill, do you put the lid on or do you cook them with the lid off, and what is the difference in the end product ? Thanks.
I usually grill burgers with the lid down because it helps tame flare-ups. If it's on charcoal, I might finish it with the lid off if the sear isn't good enough since it raises the temp. Gas grills are designed to cook lid down and I almost always cook that way.
@@GrillTopExperience Thank you for your quick reply. I appreciate the information. Take care and keep up the good work (excellent videos).
Super fine ground chuck will always be the best burger when cooked medium to medium well.
what grinder?
Very interesting!
I was surprised. I didn't think it mattered when I started the experiment.
I dont have a outside grill all i have is a skillet and flat top griddle for the kitchen so can i get the juicy burger on my flat top?
If you are doing smash burgers in a skillet or flat top, you'll want to follow the advice towards the end of the video. I didn't test a regular not smashed burger, but Serious Eats and I would both say the course 3/8s coarse grind is the way to go.
@@GrillTopExperience thank you, i will do that
Hi, I grind my meat usually from a clod scraps and makes a lot, I form them but it's a lot, so I put parchment paper and put them loosely packed in Ziploc bag until frozen then stack, but sometimes get air? Can I make loose formed patties and once frozen vaccume seal them? Also smashburger balls? My new food saver has a moist and gentle setting, but it squishes them, trying to find best way to keep that loose patty. Tyvm
Someone else commented that they hit the seal button before it gets full vacuum. You can also freeze them slightly before vacuum sealing them so they hold their shape.
@@GrillTopExperience tyvm
Still can’t understand why Americans you still don’t use grams instead of this ridiculous Ounces.
Still can’t understand why you Europeans don’t use pounds instead of this ridiculous kilograms.
you guys cost this american alot of money having to buy metric tools in the 90s still dont know why we couldnt keep everything standard lol
Why would you cook your burgers to well done? Might as well not make them at all...
Tastes better than E Coli. Most people over cook their well done burgers.
😂😂😂😂X2
you should say you made a mistake when you cooked it well done but "juicy" because you honestly know you should have started the entire process over when you cooked it well done as any real eater of RED meat will not eat it well done unless its jerky. The only way that chuck fat had a chance in the chunky is because you cooked it WELL(SMH) so please people unless u doin something that requires big chunks it is WAY better fine