Step 1: Make sure both the meat and the grinder are chilled.
My wife has been out of the country for the last three weeks, and will be gone for eight weeks longer, which has instigated a number of changes in my lifestyle. First, I've taken to sleeping on the couch with Dumpling . I've also chosen to adopt the well known do-no-chores-but-perform-a-massive-cleanup-the-day-before-she-gets-back strategy of house cleaning management.
I'm a cook by trade but a grinder by nature. Nothing pleases me more than the careful, controlled deconstruction and reconstruction of what nature has so carefully put together. The Howard Roark of cows, if you will.
The meat on the left was ground in an un-chilled grinder, while the meat on the right was ground in a grinder that was chilled in the freezer for a couple of hours. As you can easily see, the mealy, pulpy stuff on the left looks a whole lot less like ground beef than the clean grind on the right, and it cooks up accordingly badly.
With properly ground beef, the fat is distributed throughout the lean in distinct pockets. As the burger heats and this fat melts, it ensures a loose textured patty with tiny bursts of juice speckled throughout. Smeared fat, on the other hand, tends to leave the meat with a mealy texture and leaks out of the patty much more easily. The result is a dry burger with a pulpy texture. I know which one I'd rather put in my mouth.
—a simple affair designed to maximize crispness and looseness of the patty. They're made by very loosely pushing together the ground beef into a thin patty that then gets pan-seared until well browned and crisp all over. By default, because of its thinness, it gets cooked to around medium .method: Seared hard in a grill pan , the transferred to a cooler pan to cook through to medium rare.Pre-Ground BeefNot bad. Quite fatty, but only mildly beefy.
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