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.

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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[WOODR]

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...

[michaelwallen]

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.

[josh]

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.

[rpnrpnca]

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.

[thefamilyman]

Great information. Thanks. Will try it this weekend

[emptynestersfun]

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

[brikhausgaming]

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.

[lllllo]

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.

[daddydutchbbq]

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

[davemeyers]

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

[joelweikguitar]

My favorite topping is homemade black garlic mayo 👌🏼

[imluctor]

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.

[ratlips]

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

[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.

[rajaadawood]

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👌🌺🌹❤️

[shaolinrasta]

the Bacon with the beef is a mindblow. im Doing

[victorcatch]

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

[davesteven-fg]

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

[rioborzeli]

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 ...🤘😀

[leeh]

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