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You guys! - grinding your burger meat is so easy! I’m obsessed with the texture you get from customizing the size of grind and the ability to customize my own hamburger blends. This had your girl feeling fancy in the kitchen. The results are so good. Buttery, lush, juicy. Just everything you hope for in a burger.

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For these burgers, I decided to create my own little hamburger blend. I went with chuck, short rib, and brisket. This combination straddles the line perfectly between lean and fat, giving you the ultimate juicy burger.

I typically will buy them whole and cut them up myself at home you will find that you can save money by doing some of the work yourself.

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I cut the steaks into 1 inch pieces for me to be able fit it through the grinder.

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It’s GRIND time! I begin to grind the meat alternating between the different cuts of meat - this allows you to blend the meats together. I was shocked how easy this was - truly.
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TIP: I put my entire grinder in the freezer for an hour prior to using. This allows for a better grind and was a tip I picked up from a friend that does a bit of grinding.

I started with the large die and then put the meat through again with the die next size down. Doing this is perfect for those “smash” style patties on a griddle. I personally like the mouthfeel of the finished product when running it through twice.

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I like to use a food scale to measure out the meat - it just helps with keeping all the burgers uniform. If you don’t have a food scale, I find a large ice cream scoop seems to give you about a 1/4 lb scoop.

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When ready to cook, season burgers with your favorite steak spice blend. Cook on a grill, over high heat, for 3-4 minutes on each side for medium rare.

Hope you enjoy!