Hamburger Recipe – Grind Your Own Hamburger Meat Using ONLY a Knife. Reverse Sear Hamburger

Hamburger Recipe – Grind Your Own Hamburger Meat Using ONLY a Knife. Reverse Sear Hamburger

 

Transcript

(0:00)

Hi Jason Ganahl, GQue BBQ.

To make the best burgers, you have to use fresh ground beef. However, if you don’t have a food processor or if you don’t have a meat grinder, what are you gonna do? Today we’re gonna show you how to make fresh ground beef for your burgers using just a knife. If that’s something you want to see, it’s coming up right now!

(0:20)

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(0:30)

So the inspiration for this video comes from my friend David Parish over at Adrenaline Barbecue. If you’re not familiar with him or his channel, go check it out. He creates the Slow ‘N Sear, and he makes these awesome videos with all kinds of great information in them.

(0:43)

I was trying to think, what would be a good first cook on the Slow ‘N Sear, and we’re already close to 50 videos, and we haven’t done one burger recipe. So, I thought we were way overdue to do a burger recipe.

(0:54)

So, today what we’re gonna do is try to do a reverse sear steak burger. One problem I have though, is I know that grinding your own beef will lead to a much better burger than buying that minced pasty meat at the supermarket.

(1:09)

The problem I have though, is I don’t have a grinder or food processor here at the restaurant, so I’m gonna try grinding it using only a knife. In my head, it makes sense and I can see it, but I’ve never done it before. So, we’re gonna see how it turns out using a reverse sear technique so we get that nice, medium rare, pink, juicy, flavorful meat on the inside, and that good, crusty, tasty, flavorful outside on the burger.

(1:34)

So, since we’re gonna be doing this cook in two parts, the first thing we wanna do is smoke. So, to smoke, I don’t wanna get too many hot coals in the kettle, otherwise it’ll create a much hotter temperature than 275 which is where I wanna keep this during the cook.

(1:49)

So, I’m gonna take about seven or eight pieces of charcoal and light this over the side, and then once that gets lit, I’m gonna add more charcoal to it so that will slowly burn across, keeping a nice consistent temperature of right around 275 degrees, adjusting the vents as necessary.

(2:12)

What we have here is two pounds of chuck roast. I love using chuck when making burger meat because it’s got all this wonderful fat in here. I’m a huge proponent of having at least 20% fat when making your own brines. So, you can see that there’s plenty of fat running through this chuck roast right here.

(2:29)

So, the most important thing to do before you start cutting the meat is to freeze for 15 – 20 minutes. You want a nice, stiff texture, so you get that good coarse grind, so when you’re cutting it, it doesn’t form into a paste.

(2:41)

So, in each one of these there’s hard fat and there’s soft fat. You can see the hard fat is right here. How do you know it’s hard? By putting your fingers on it, by pressing. If it doesn’t give, then it’s hard fat you wanna take that out before you cut it up into your grind.

(2:54)

The first cut I’m gonna make is long cuts. I’m gonna cut em into strips, and then I’m gonna rotate it 90 degrees and cut it into cubes, and then once that’s done, I’m gonna rotate it another 90 degrees to cut it into cubes once more to get that good, coarse grind. So in this pile right here, we have none of that hard fat that’s not gonna render out during the cooking process. This is beautiful meat that I’m gonna form the patty with.

(3:20)

As I’m forming the patties, I’m gonna be as delicate as possible. I don’t wanna smash the meat together. I also wanna make sure I get at least one inch because we’re gonna use a reverse sear on these hamburgers. In order to use a reverse sear properly, you gotta have one inch of thickness. As you can see, this is a beautiful, beefy patty at 11 ounces. I’m gonna season both sides of the hamburger with salt and pepper.

(3:43)

So, for today’s cook, we’re gonna keep it somewhere between 250 and 275. I’m not super concerned where we’re at as long as we don’t get up over 275 cause I do wanna try to impart some good smoke flavor into the steak burger.

(3:55)

What’s a burger without bacon? We’re gonna go ahead and smoke up some bacon. I’m gonna season it up with a little bit of the rub.

(4:05)

Because I wanna sear these off, I need to get a chimney basket of hot coals going.

(4:14)

So these burgers have been smoking for about 45 minutes. We’re going for a target temperature of 115. I wanna shoot for about 20 degrees less than what my final temperature is, and since I’m shooting for medium rare, I’m gonna go for about 135, cause I know when I pull em off, they’re gonna carry-over cook another three or four degrees.

(4:34)

I’m gonna go ahead and add these hot coals to the sear side. Before we sear these off, we’re gonna go ahead and clear off our grates using this aluminum foil. We’re also gonna get it nice and wet using a little bit of oil as well, too. Put the burgers onto the hot coals and go for that nice, beautiful, flavorful crust.

(4:49)

I’m gonna go ahead and add a piece of cheese, let it melt down. These guys will be ready to pull off once that cheese melts. We’re gonna go ahead and put these brioche buns down and get a slight toast on them, also.

(5:23)

So, now it’s time to assemble the burger. On the bottom, I’m gonna use a piece of green leaf lettuce, on top of that I’m gonna put our ground chuck reverse-seared steak burger with melted cheddar cheese. I’m then gonna put some of that smoked bacon on top of it. On top of that, I’m gonna add a piece of hot house tomato, and then a couple slices of dill pickle, and some fresh onion rings and we’re ready to cut into this bad boy and taste it.

(6:06)

Only one thing left to do at this point. Now for my favorite part, the taste test!

(6:21)

Wow, that was absolutely fantastic! So beefy. I love that meat-to-bun ratio. We had probably more meat than we had bun which is the sign of an awesome cheeseburger. The bacon was absolutely fantastic. I was really impressed with that tomato. The tomato was super ripe. Putting the salt and pepper on there, it exploded with flavor which is absolutely fantastic. I did not pick up a huge smoky note, um, I did pick up a nice, strong charcoal flavor in the steak. I was also surprised, if you remember, I was worried about the steak falling apart in the cooking process. It didn’t. It held together beautifully, it was moist, it was juicy, and it was absolutely fantastic.

(7:03)

This is a good go-to if you wanna make a fresh ground hamburger, but you don’t have the equipment, you don’t have the food processor, you don’t have the grinder, you can certainly make your own fresh-ground steak burger using this technique I just showed you today.

(7:20)

If that looked good, if that’s something you wanna try, give me a thumbs up! Until next time, Jason Ganahl, GQue Barbecue.