I ground Sirloin for Hamburgers

alanremove said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

I don't know anything about meat cuts, but I wonder if adding more eggs
and/or bread crumbs woudl have helped point 2? And maybe a higher heat
woudl have given you more texture.

""alan[rem????????????" <"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

Chuck is far and away the best cut for burgers. It is 20-30% fat, the ideal
range, and also is relatively inexpensive.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

""alan[rem????????????" <"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I >

Quoted message said:

1. Perhaps I didn't mixup the meat enough after it was ground.

Nope that's not it

Quoted message said:

2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.

Nope that's not it

Quoted message said:

3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .

Give the man a cigar!

Quoted message said:

4. Maybe it was just a little too overcooked but I don't think it was
only that.

Was it dry - of course.

Quoted message said:

Can you make hamburgers out of london broil or meat cut for steaks?

Yep if you add some fat.

Quoted message said:

Will the fat content be too low and if so, what do you use?

Chick roast on sale.

Before I saw the sirloin, I was going to try top round and skirt steak. Maybe

Quoted message said:

I should have mixed the skirt steak with the sirloin.

Nope - the tougher the cut the more "meaty" we preceive the patty.

Been there done that made the same mistake.

Dimitri

<"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?

Shaun aRe

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?

Aack, no! Never add anything to hamburger meat except perhaps a bit of salt.
If you add other ingredients and a binder you are making meatloaf, not a
burger.

--
Peter Aitken

On Wed, 07 Sep 2005 22:57:10 +0200, jake <[email hidden]>
wrote:
Jake,

I didn't use any bread crumbs or eggs and that's a whole different
taste. It shouldn't need binders other than finding the right
compliment of meat and fat.

I think a higher heat might have helped a little but I had the grill
as high as it will go. Also, there we 16 burgers on the grill and I
think that draws away more heat per burger than if I had one or two
one there.

I'm sure they could have been cooked better and a little less for my
taste, but I think the meat I used has more to do with why I didn't
like them.

Quoted message said:

Quoted message said:

I don't know anything about meat cuts, but I wonder if adding more eggs
and/or bread crumbs woudl have helped point 2? And maybe a higher heat
woudl have given you more texture.

I've had sirlon burgers made by a butcher that deals exclusively with
prime meats and they sell patties that are meaty but very good. They
also seem to be more dense than mine were, so I have a feeling I
didn't pack them as tight as a patty maker would have done. However,
even though it's sirloin, I have no way of knowing how much fat they
added or how much the sirloin was aged, if at all. They only charge
$4.95 a pound and for them that's cheap, as their prime meats are $28
a pound.

Don't hamburgers made from sirloin, given the same fat content, taste
different than hamburgers made from chuck?

In most supermarkets they don't even tell you what the humburger was
made from, just the fat content.

I wouldn't even bother doing this but chopped meat that you get in the
supermarket, after its been in plastic wrap all day, tastes like [censored]
and it is always red on the outside and brown on the inside. If its
in plastic wrap all day or a good number of hours, it even smells bad.
That's true for all beef in plastic wrap.

On Wed, 07 Sep 2005 21:46:08 GMT, "Dimitri" <[email hidden]>

Quoted message said:

""alan[rem????????????" <"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I >

Quoted message said:

1. Perhaps I didn't mixup the meat enough after it was ground.

Nope that's not it

Quoted message said:

2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.

Nope that's not it

Quoted message said:

3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .

Give the man a cigar!

Quoted message said:

4. Maybe it was just a little too overcooked but I don't think it was
only that.

Was it dry - of course.

Quoted message said:

Can you make hamburgers out of london broil or meat cut for steaks?

Yep if you add some fat.

Quoted message said:

Will the fat content be too low and if so, what do you use?

Chick roast on sale.

Before I saw the sirloin, I was going to try top round and skirt steak. Maybe

Quoted message said:

I should have mixed the skirt steak with the sirloin.

Nope - the tougher the cut the more "meaty" we preceive the patty.

Been there done that made the same mistake.

Dimitri

On Thu, 8 Sep 2005 13:57:53 +0100, "Shaun aRe"
<[email hidden]> wrote:

Nope, just a little Montreal Steak Seasoning on top before I grilled
them

Quoted message said:

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?

Shaun aRe

In article <[email hidden]>,

alanremove said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

IME, Chuck makes the best home ground...

I've used brisket as well but it's a different texture.
Chewy and juicy.

My mom always just bought chuck roasts on sale, cut the "eye" out for
wood grilling, then ground the rest, fat and all.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?

Aack, no! Never add anything to hamburger meat except perhaps a bit of

salt.

Quoted message said:

If you add other ingredients and a binder you are making meatloaf, not a
burger.

I've never needed binder myself but I do use S&P and a little finely minced
onion. I like onion in my burger.

Shaun aRe

In article <[email hidden]>,

jake said:

alanremove said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

I don't know anything about meat cuts, but I wonder if adding more eggs
and/or bread crumbs woudl have helped point 2? And maybe a higher heat
woudl have given you more texture.

I don't add any fillers personally. :-)

I use a 2/3 cup measuring cup to scoop the ground meat for patties,
dropped into a ziplock sandwich bag then I flatten it in the bag before
freezing. This compacts them well and helps keep my gloves from gettng
as greasy.

Yeah, I'm one of those people that handles ground meat (and sausage)
with latex gloves on...
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Shaun aRe said:

<"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?

Shaun aRe

With enough fat, you should not need binders. :-)

Sirloin IMHO is way too lean to make a decent ground patty.

It's lean enough to use for steak tartar if you trim all of the fat off
prior to dicing it.

I get a craving for raw beef from time to time and I generally use well
trimmed sirloin, dipped in lightly salted raw egg yolk.

Yum!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Peter Aitken said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?

Aack, no! Never add anything to hamburger meat except perhaps a bit of salt.
If you add other ingredients and a binder you are making meatloaf, not a
burger.

Seconded. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

""alan[rem????????????" <"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I've had sirlon burgers made by a butcher that deals exclusively with
prime meats and they sell patties that are meaty but very good. They
also seem to be more dense than mine were, so I have a feeling I
didn't pack them as tight as a patty maker would have done. However,
even though it's sirloin, I have no way of knowing how much fat they
added or how much the sirloin was aged, if at all. They only charge
$4.95 a pound and for them that's cheap, as their prime meats are $28
a pound.

Don't hamburgers made from sirloin, given the same fat content, taste
different than hamburgers made from chuck?

The problem is that sirloin has less fat than chuck so to get the same
content you would have to add fat. Why bother when chuck is just right?
Sirloin might taste slightly different but not better. Remember, more
expensive cuts cost more because they are tender, not because they have
better flavor! And aging meet to be ground makes no sense because aging is
to increase tenderness.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<"alan[rem???????????? wrote in message
news:[email hidden]...
> I did used a Kitchen Aid grinder attachment to make chopped meat for
> hamburgers and it was very simple and most of it went into the
> dishwasher. I was just going to by ground sirloin at another market
> but it's a zoo there so I decided to get three pieces of sirloin cut
> for london broil. I ground in everything and didn't trim it at all.
> I used the metal extruder plate with the small holes.
>
> After I was finished, I mixed it all together with my hands not for
> too long and maybe not long enough. I made hamburgers that were 1/3
> of a pound each but I felt that I didn't compact them enough.
>
> Out of 10 people who were there, 9 wanted their hamburgers medium to
> well. I should have made mine after everyone else's because I like
> mine medium rare. I was disappointed with the taste. I don't know if
> it was from one of 3 reasons or maybe all of them.
>
> 1. Perhaps I didn't mixup the meat enough after it was ground.
> 2. Perhaps I didn't compress the patties enough. It seemed as though
> they were to soft and almost flakey.
> 3. Perhaps sirloin london broil doesn't make good hamburgers as it
> might be too lean. I had no way of measuring but the meat could have
> been 95% lean and that is too lean for a good hamburger. .
> 4. Maybe it was just a little too overcooked but I don't think it was
> only that.
>
> Can you make hamburgers out of london broil or meat cut for steaks?
> Will the fat content be too low and if so, what do you use? Before I
> saw the sirloin, I was going to try top round and skirt steak. Maybe
> I should have mixed the skirt steak with the sirloin.

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?

Aack, no! Never add anything to hamburger meat except perhaps a bit of

salt.

Quoted message said:

If you add other ingredients and a binder you are making meatloaf, not a
burger.

I've never needed binder myself but I do use S&P and a little finely
minced
onion. I like onion in my burger.

Shaun aRe

Nah, the onion should be a big thick slice on the outside!

--
Peter Aitken

alan said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

After I was finished, I mixed it all together with my hands not for
too long and maybe not long enough. I made hamburgers that were 1/3
of a pound each but I felt that I didn't compact them enough.

Out of 10 people who were there, 9 wanted their hamburgers medium to
well. I should have made mine after everyone else's because I like
mine medium rare. I was disappointed with the taste. I don't know if
it was from one of 3 reasons or maybe all of them.

1. Perhaps I didn't mixup the meat enough after it was ground.
2. Perhaps I didn't compress the patties enough. It seemed as though
they were to soft and almost flakey.
3. Perhaps sirloin london broil doesn't make good hamburgers as it
might be too lean. I had no way of measuring but the meat could have
been 95% lean and that is too lean for a good hamburger. .
4. Maybe it was just a little too overcooked but I don't think it was
only that.

Can you make hamburgers out of london broil or meat cut for steaks?
Will the fat content be too low and if so, what do you use? Before I
saw the sirloin, I was going to try top round and skirt steak. Maybe
I should have mixed the skirt steak with the sirloin.

Sirloin composes an entire section of beef so it depends which cut you
used. I prefer top round to any cut of sirloin for burgers... on Lung
Guyland there's even a very nice family restaurant called The Ground
Round, their burgers are superb and I rarely choose burgers from any
menu, but there you can actually watch them grind the meat to order.

Top round doesn't contain quite enough fat but rather than adding fat
from other cuts, after cutting the meat into strips for grinding I give
it a light coating of neutral flavored olive oil, adds fat but no
cholesterol... also lubes the grinder... I even sometimes coat the
burgers with olive oil just before they go on the grill, they don't
stick and a nice crust forms. I sometimes grind chuck for burgers too
but the better cuts are best for pot roast, or chuck steaks for
grilling, but don't make for an improved burger and costs about twice
top round.

Another thing to keep in mind is to never grind previously frozen
meat... you can get away with freezing meat you've just ground without
too much degradation but once meat is frozen, besides the liquid that
exudes upon thawing, gtinding squeezes out so much more liquid that you
really can't use it to make decent burgers. Still, the best burgers
are from meat that's never been frozen and cooked within an hour of
grinding.

Another problem you encountered is that the KA grinder attachment
really is incapable of achieving the proper texture, it's so teeny it
*tears* rather than cuts cleanly, it produces a kind of meat mush.

Sheldon

Shaun aRe said:

<"alan[rem???????????? wrote in message
news:[email hidden]...

Quoted message said:

I did used a Kitchen Aid grinder attachment to make chopped meat for
hamburgers and it was very simple and most of it went into the
dishwasher. I was just going to by ground sirloin at another market
but it's a zoo there so I decided to get three pieces of sirloin cut
for london broil. I ground in everything and didn't trim it at all.
I used the metal extruder plate with the small holes.

Sheldon likes to harrass me whenever I mention this ("fish food!"😉, but
try grinding a whole packer-cut brisket. You'll have to either trim
some of the fat off or add some round or sirloin to reduce the total fat
content.

Brisket makes very tasty hamburger, but the meat doesn't hold together
into patties very well so you have to handle them gently.

Best regards,
Bob

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...
>
> <"alan[rem???????????? wrote in message
> news:[email hidden]...
>> I did used a Kitchen Aid grinder attachment to make chopped meat for
>> hamburgers and it was very simple and most of it went into the
>> dishwasher. I was just going to by ground sirloin at another market
>> but it's a zoo there so I decided to get three pieces of sirloin cut
>> for london broil. I ground in everything and didn't trim it at all.
>> I used the metal extruder plate with the small holes.
>>
>> After I was finished, I mixed it all together with my hands not for
>> too long and maybe not long enough. I made hamburgers that were 1/3
>> of a pound each but I felt that I didn't compact them enough.
>>
>> Out of 10 people who were there, 9 wanted their hamburgers medium to
>> well. I should have made mine after everyone else's because I like
>> mine medium rare. I was disappointed with the taste. I don't know

if

Quoted message said:

Quoted message said:

Quoted message said:

>> it was from one of 3 reasons or maybe all of them.
>>
>> 1. Perhaps I didn't mixup the meat enough after it was ground.
>> 2. Perhaps I didn't compress the patties enough. It seemed as

though

Quoted message said:

Quoted message said:

Quoted message said:

>> they were to soft and almost flakey.
>> 3. Perhaps sirloin london broil doesn't make good hamburgers as it
>> might be too lean. I had no way of measuring but the meat could

have

Quoted message said:

Quoted message said:

Quoted message said:

>> been 95% lean and that is too lean for a good hamburger. .
>> 4. Maybe it was just a little too overcooked but I don't think it

was

Quoted message said:

Quoted message said:

Quoted message said:

>> only that.
>>
>> Can you make hamburgers out of london broil or meat cut for steaks?
>> Will the fat content be too low and if so, what do you use? Before

I

Quoted message said:

Quoted message said:

Quoted message said:

>> saw the sirloin, I was going to try top round and skirt steak.

Maybe

Quoted message said:

Quoted message said:

Quoted message said:

>> I should have mixed the skirt steak with the sirloin.
>
> Did you season the meat at all and maybe add some finely diced onion?
> Anything to help it bind?

Aack, no! Never add anything to hamburger meat except perhaps a bit of

salt.

Quoted message said:

If you add other ingredients and a binder you are making meatloaf, not

a

Quoted message said:

Quoted message said:

Quoted message said:

burger.

I've never needed binder myself but I do use S&P and a little finely
minced
onion. I like onion in my burger.

Shaun aRe

Nah, the onion should be a big thick slice on the outside!

SAAAACRIIILIIIIDGE!!!!!!

That bit should be AS WELL AS - DUH!

Shaun aRe

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Peter Aitken said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<"alan[rem???????????? wrote in message
news:[email hidden]...
> I did used a Kitchen Aid grinder attachment to make chopped meat for
> hamburgers and it was very simple and most of it went into the
> dishwasher. I was just going to by ground sirloin at another market
> but it's a zoo there so I decided to get three pieces of sirloin cut
> for london broil. I ground in everything and didn't trim it at all.
> I used the metal extruder plate with the small holes.
>
> After I was finished, I mixed it all together with my hands not for
> too long and maybe not long enough. I made hamburgers that were 1/3
> of a pound each but I felt that I didn't compact them enough.
>
> Out of 10 people who were there, 9 wanted their hamburgers medium to
> well. I should have made mine after everyone else's because I like
> mine medium rare. I was disappointed with the taste. I don't know

if

Quoted message said:

Quoted message said:

Quoted message said:

> it was from one of 3 reasons or maybe all of them.
>
> 1. Perhaps I didn't mixup the meat enough after it was ground.
> 2. Perhaps I didn't compress the patties enough. It seemed as

though

Quoted message said:

Quoted message said:

Quoted message said:

> they were to soft and almost flakey.
> 3. Perhaps sirloin london broil doesn't make good hamburgers as it
> might be too lean. I had no way of measuring but the meat could have
> been 95% lean and that is too lean for a good hamburger. .
> 4. Maybe it was just a little too overcooked but I don't think it

was

Quoted message said:

Quoted message said:

Quoted message said:

> only that.
>
> Can you make hamburgers out of london broil or meat cut for steaks?
> Will the fat content be too low and if so, what do you use? Before I
> saw the sirloin, I was going to try top round and skirt steak. Maybe
> I should have mixed the skirt steak with the sirloin.

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?

Aack, no! Never add anything to hamburger meat except perhaps a bit of

salt.

Quoted message said:

Quoted message said:

If you add other ingredients and a binder you are making meatloaf, not a
burger.

Seconded. :-)

BUGGROFF! I DON'T LIKE YOU NO MORE!!!!!!!!!!!!!!!!!!!!!!!1

Shaun aRe