"Shaun aRe" > wrote in message
eenews.net...
>
> "Peter Aitken" > wrote in message
> . com...
>> "Shaun aRe" > wrote in message
>> eenews.net...
>> >
>> > <"alan[rem???????????? wrote in message
>> > ...
>> >> 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.
>
> 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

"Peter Aitken" > wrote in message
...
> "Shaun aRe" > wrote in message
> eenews.net...
> >
> > "Peter Aitken" > wrote in message
> > . com...
> >> "Shaun aRe" > wrote in message
> >> eenews.net...
> >> >
> >> > <"alan[rem???????????? wrote in message
> >> > ...
> >> >> 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.
> >
> > 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