Grind Your Own Meat Sallye Recipes

Steps:

• Place the beef chunks on a baking sheet in a single layer, leaving a little space around each piece. Freeze the meat until it's very firm and starting to harden around the edges but still pliable, 15 to 30 minutes. Freeze the blade of a food processor at the same time.
• Place half of the meat in the food processor fitted with the chilled blade and pulse until coarsely ground, 10 to 15 one-second pulses, stopping to redistribute the meat with a wooden spoon around the bowl as necessary to ensure even grinding. Turn out the meat onto a baking sheet (just dump it out - try not to touch the meat too much). Repeat the grinding with the remaining meat. Spread the meat on the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Season the meat with salt and pepper.
• Divide the meat into 4 equal piles. Form the piles with your hands into 4 large thin patties, about 4 inches wide. The patties should be loosely packed.
• Heat a large cast-iron skillet or large heavy griddle pan over high heat. Spread the butter on the cut sides of the buns. Toast the buns in the skillet until golden brown, about 2 minutes.
• Working in two batches, add the beef patties to the skillet and immediately press them down once with a spatula; do not smoosh them again. Cook until crusty brown on the bottom, 4 to 5 minutes; flip once, top with a piece of cheese and cook until the other side is crusty and the cheese melts, about 4 more minutes. Place the burgers on the toasted buns; top with sliced avocado. Serve with steamed broccoli.

Steps:

• 1. Combine all ingredients and store in a shaker in a cool, dry place. Very versatile, can be used as a rub for pork, beef, ribs, turkey or chicken.
• 2. When using rub, sprinkle generously over the surface of the meat but don't overdo it. If you rub the meat a day in advance and marinate it in the fridge, you allow the meat to absorb the flavors.
• 3. Fire up the grill and enjoy some of the best gol-derned Texas barbecue you've ever wrapped your lips around.

Steps:

• ***I grind my own meat. For this recipe, I would either use a chuck roast with some marbling or a sirloin tip roast. Or you can buy already ground sirloin or chuck with 85/15 rating. https://www.justapinch.com/recipes/main-course/beef/grind-your-own-meat.html?p=1
• Wash and tear 4 leaves of romaine lettuce (or shred if you prefer) and set aside. Cut 4 tomato slices to your desired thickness Cut 4 onion slices to your desired thickness Set aside.
• Divide meat into 4 equal balls. Hand form into patties large enough to cover the buns (or use method shown in next step) Lay patties on a piece of parchment or waxed paper as you form. Sprinkle each patty with salt, pepper and garlic powder to taste.
• ****TIP FOR FORMING PATTIES**** I use two of the heavy flexible cutting sheets that you can buy at Dollar Tree (2 in a pak for $1) I anchor one of the sheets on a dishtowel, then place the balls of meat on it. Then I cover the balls with the other sheet and either use the rolling pin or the heel of my hand to flatten the balls into nicely formed patties between the two sheets.
• if you have an electric griddle, this is a good time to use it. Preheat griddle (or large heavy skillet) to medium high heat (375º to 400º). Sprinkle a little salt onto the surface of the griddle or skillet.
• When griddle or pan is at correct temperature, slide the patties onto the surface to begin cooking. If you are using an electric griddle, place the patties at the bottom of the cooking surface; you are going to use the top part for the buns.
• Place the top part of the buns cut side down on top part of cooking surface of griddle to toast. Put bottom part of bun on the top part of buns.
• Cook for about 3 to 5 minutes on one side, then flip the patties over.
• Place the cheese on top of the meat, and cover with the toasted top part of the bun. Place the bottom part of the bun on the top of cooking surface of the griddle to toast.
• Cook for about 3 more minutes until meat is nicely browned and cheese has melted.
• Remove to serving plate and add desired condiments. Best served immediately.