A few weeks ago I came across this video:
https://www.youtube.com/watch?v=03h5T_tiyx0while wasting time on facebook. Look to the 11 minute mark for his take on burgers. I did his method using some blade roast and it was great. It being Easter prime rib is on sale so that is my base today. There is gonna be a whack of you that read this and think it a crime to butcher a piece of meat like this but having done it before and being a burger man going way back.....I know this will be good and then some. After factoring in the bone and excess fat weight this is more expensive than blade or chuck but not by much.
One third of the meat seasoned with salt at a rate of 1gm per 50gm's of meat. Meat goes in the fridge for 4 hours:
I chilled the remaining two-thirds of the meat in the freezer for twenty minutes before grinding with my fine attachment:
After 4 hours I setup a baking pan with sheets of plastic wrap covering it. Putting the meat through the grinder is when the salted cubes and fine grind is combined. I have the coarse attachment on the grinder this time:
Heston had a free hand to catch the meat in strands....I held the tray underneath the grinder and moved it as the meat came out:
Gently roll the plastic up, tuck the ends in, then pop a few holes with a toothpick and easily let some of the air out:
The burgers come off as rounds...I use a serrated bread knife. The idea is to keep the fluffy beef grind as intact as possible to provide a juicy tender product. I have it in the fridge sitting in a meatloaf pan for a couple hours. I am gonna smoke these at about 170f for a while then grill. I'll update later.
Topic: Prime Rib Burgers - Heston Blumenthal's Method (Read 2692 times)