Throwing away all of that fat is a state level crime here in Texas, punishable by up to 10 years in prison and a fine of $100,000. That was perfect fat for making beef tallow.
Absolutely. I was watching this video to prepare me for using my new grinder adapter for my Kitchenaid and my jaw hit the floor when he said he'd discard the extra fat. I'm carnivore, so I eat it all. Fat is dessert for me.
I just started cooking brisket burgers and I love how even though they have a lot of fat they don't shrink up like regular burgers, and the taste is crazy good.
Quick rule of thumb for salt/seasoning in ground meat is 1/2-1 tsp per pound depending on how strongly seasoned you want it(I generally do 1/2 tsp for burgers, and 1 tsp for meatballs/sausage/forcemeat). Also save that fat in the freezer for when some sirloin goes on sale and utilize your product fully.
Your technique is strong, but I don't think his grinder would be capable of that. Typically the industrial grinders would make easy work of that batch. Smaller light-duty grinders require more elbow grease!
I have the same burger press. I use the wax paper sheets for burgers instead of plastic wrap. I also weigh out each burger so I don't get the burger squishing out the sides of the press. You are right in saying it's the best burger press ever. I've had this one for about 5 years now and is better than any other press. I'm going to follow your lead on cutting out a lot of the fat and adding it back in as needed. That's a great idea! Thanks for the video.
I like the process you went through. Thanks for sharing. I will on occasion take a whole deboned lamb roast from Costco and pre ground 1.5 pound package of ground beef and run them both through the grinder to make patties.
I grind my own deer meat and to save some time cutting, I cut the meat into long strips and just throw them into the grinder and have found out it’s a much faster process. Awesome video also
I am in the process of making burgers from a Sam's untrimmed brisket. After watching your video I though I had enough fat trimmed off (first time making these) but you showed me that I left too much on. Right now my chunks are hardening up in the freezer and I haven't ground it yet. Before I do grind it I will be cutting off a lot more fat...A LOT. I'm glad I watched your video while the meat was firming up before grinding - thank you! You have some great videos I need to check out. Oh, by the way...Glock 30S me 😉
@@MileHighGuyBBQ excellent, I hope you enjoy the burgers and yes please check out my other recipes. The EL Torero salsa recipe seems to be one of viewers favorites. The comeback/fry sauce is good too! Oh hell....watch them all🤣. Please subscribe if you like what you see. 👍
I have one of those burger molds. What I do is cut parchment paper into squares about the size of the mold. When the burgers pop out I leave paper on on side and reuse the bottom paper for the next burger. I line the tray with parchment paper to freeze the burgers, Once the burgers are frozen, I stack them into a ziplock bag and the parchment paper keeps them from freezing together.
If you are going to use brisket for burgers, you should do a blend with 80/20 chuck. You need the fat from the chuck; the brisket gives it that nice beefy flavor. I do a 65/35 blend of chuck to brisket. Just brisket is too dry.
If your all-brisket burgers are too dry, your brisket either doesn't have enough fat content, you compacted it too tightly, or you cooked it too long. Either way, I use a mixture of brisket, short rib and skirt. I'm actually replacing the skirt tonight and using chuck roast.
I recently ground my own chuck for burgers. They came out good but did not have a significantly better flavor than the pre-ground stuff at the market. How would you say this compares to regular 80/20? More beefy? more fatty? is it a vastly different flavor? Thanks!!
@@SOMD-THC Definately going to try something different. No sense in grinding it mysel if it tastes the same as the ground stuff at the market. Thanks for the suggestion.
@@Tmanaz480 Tina K mentions brisket and short rib. I can get flap meat locally for a decent price. I may try flap/brisket/rib and skip the chuck all together.
A use for the fat. When you smoke the brisket, don't forget the extra fat. Let it smoke then add it to Pinto Beans when cooking. It gives the beans a smoky undertaste.
@SuperFutureTrunks1: I agree. Parchment is the best I've found when grinding meat. (The precut sheets are especially handy) Waxed paper was THEEE worst. I was spending hours trying to pick that stuff off my sausage & burgers.
From watching a lot of Food Network I learned that everything needs to be ice cold so the fat stays solid and we can get a good grind. The fat melting causes what you described sludge. I put the grinder parts in the freezer and the cubed meat in the fridge overnight and start grinding in the morning.
DO NOT DISCARD FAT SCRAPS! Cut them into small pieces and freeze them. I wait until I find really good prices on chuck or really cheap roast and throw the fat in to make burger. Not quite as good as full brisket burgers but they are fantastic to make thick patties on the smoker to cold smoke. Or take the fat and cut it into 1/4" strips and pan fry them. The oil that renders is beef tallow and you can filter and reuse it to fry up food while infusing a really deep beef flavor. The crispy strips you can either throw away or I eat them.
I grind twice. Once through a 1/2-inch plate and save some of that for chili. Then I regrind the rest with a 1/4-inch plate for burgers. I shoot for about 70-30 by eye when I trim. Brisket is always on the pink side, not bright red like chuck. Still, it makes great burgers.
My hamburger patties were very tender which means I had to give it a good sear on both sides with high heat and also very gently turning in the process. Found this on the Google, I hope it helps you. bestburgerguide.com/why-are-my-burgers-falling-apart-and-how-to-fix-it/
I find grinding my own meat so satisfying. Plus I like to know what's *IN* the end product. I've always been a fan of using brisket for burgers too. I was looking to see if you've done a breakfast sausage video but didn't see one. It feels great to pull out a few sausage patties out of the freezer & fry them up on cool autumn morning. Are you finding that the KA grinding is working for you? When my KA pooped out on me I finally bit the bullet & bought a LEM....it changed my life.
I like using attachments for the KitchenAid because it is less clutter versus buying another dedicated machine that you have to store somewhere. With that said you're dedicated grinder is much better than the kitchen aid attachment. Don't get me wrong, just KitchenAid does what I need to do just fine and it's a very high-end stainless steel grinding system that I bought for it. My KitchenAid is the base model artisan and I can hear it struggling at times. KitchenAids are notorious for having a nylon gear in its inner workings go out and I can tell my time will be coming soon. Not a big deal just an irritant to replace.
@@glock36me : Yes....I had the "plastic" KA grinder and it was SO unsatisfactory. I hesitated to shoot the wad on the LEM since I don't do more than 50 lbs of meat a year, but I just INDULGED myself and went for it. Not the biggest & bestest....just the 3/4 hp one. I know, I know....not the most sensible thing I've purchased, but when it comes to kitchen toys.....well......YOU KNOW!
@@glock36me I know all about the clutter but a LEM big bite # 12 would do so well you'd wonder why you waited so long. LOL. Not cheap but well worth it.
@@NumberSixAtTheVillage I'll give you fair warning with these buns. There's so much fiber you need to drink a ton of water when you eat them. Don't ask me how I know 🤣
I do handmade too. I like to make a variety of sizes... big & thick, medium, slider size, & the grandkids like the thin McDonald's kind. IDK....I just find it faster. I line 'em up on parchment paper, freeze, then vac seal into groups of 2-4lbs & toss 'em in the deep freeze, & Bob's your uncle. ;-D
I do this all the time especially when it goes on sale. Next tyme you try this. Add 1lb of bacon when you grind it all up, plus if you season the meat after you cut it into slices, then let it sit over night, it blends way better good job though
If you put a little oil on back of the cutting disk you never need to sharpen the blade. Still cuts good after 20 years and we grind a lot of meat on the farm.
I spray it with pam olive oil now. Or just wipe butter on the back of the cutting disk. Back on the old farm we put lard on the disk. @@mr.bonesbbq3288
Thanks, hadn't considered using brisket for burger.... will have to give it a try... A couple of suggestions, while portion control by eye is ok, I'd suggest using a scale.... I use the same type burger press... I agree it's awesome, but instead of using the plastic wrap I'd suggest using a bakers sheet (it's a plastic sheet.... prefer it to the paper patty sheets) one top and one bottom on each burger..... does the same as your plastic wrap for keeping press clean, but is easier to handle, also protects against freezer burn. Also, I'd suggest vacuum packing instead of zip loks..... much more protection against freezer burn......
I completely agree with you otherwise you end up with a hockey puck but even though they were compressed by my hamburger maker they turned out juicy and tender because of the high fat content that melted throughout the burger. I ran into a great deal at Kroger on Choice briskets so I ground up some more hamburger meat but I just made 4 oz balls and made Smash Burgers which was still very tender and juicy. You just don't smash them while they're cooking and that is the difference.
burgers look great, wish we could get brisket like that here in the U.K. are's is all trimmed and not enough fat left on. The butchers roll and tie them for roasting. Look forward to seeing some more of your videos.
hi thanks for the reply found a butchers that cuts his own meat. was given the price of 6.50 on and 7.50 off the bone for brisket. is the packer cut different. Regards John @@pwalkerfittedbedrooms9080
Yea I noticed that too, he took a ton of the fat off. That was at most 90-10. Leaving all the fat on except for whatever hard chunks you come across is more 80-20
Try it with better sauce - 1 unit of mayo, 1/2 mustard, 1/2 ketchup, then some juice from the pickles to taste. May also add finely chopped pickles or chilli, all to taste.
They are not perfect but are doable but since they are mostly fiber you must drink lots of water when you eat these. Also since they use specialty ingredients they are a little costly but such is the life of a diabetic. While trying to find this recipe again I saw several that used half almond flour and half coconut flour and I have those already so ill try one of those recipes. If I remember correctly I made 4 hamburger size buns from this recipe that makes 8 rolls. Here is the recipe link. mymontanakitchen.com/low-carb-sandwich-rolls/
QUESTION!!! Since brisket is one of those cuts of meat that needs a long time to cook to not be to tough/chewy, is it the grinding that tenderizes the meat?
Well if you were going keto that fat would be perfect just marinate it. It holds the flavor and if you NOT KETO ground it and marinate it to use in Beef Perilou and DEER MEAT BURGERS 😍😍😍😍😍😍😍
You don't lose out in cost with that fat. You save it and you can either grind it up with a leaner cut of meat to make burgers with it. Or you can render it down and make beef tallow for cooking. Beef tallow is very expensive so it's not waste. Just like when you buy a whole chicken you don't throw the bones out. You roast and cook the bones and make broth with it.
Wouldn't they taste like crap after freezing? They're not in freezer paper or vacuum package sealed. I guess I don't understand paying $75-$100 on fresh meat that you then freeze and have to go through all the trouble grinding it and packaging it and have the meat quality go way down.
You must not have watched the whole video because the only reason why I froze them that way was to freeze them individually so they would not get stuck together and then I put them into Ziploc bags. They didn't stay that way.
Great video and idea. I will say though that I shed a few tears watching all that fat get ousted. If it isn't silver skin it's going in there lol. It's really what makes a brisket burger in my opinion. Same with sausage for that matter. The way this was done I would have just bought a few chuck roasts. Would have been cheaper and gave you about the same flavor/texture with all that fat you trimmed off. Especially since it was pressed into an average sized burger and frozen. Got me in the mood to copy your idea today though. Just with chuck roast. #gonnahaveburgersondeck #greatidea
I agree. You either grind in all the fat or trim it to make Tallow, but that fat is getting used one way or another! The fat is where the flavor is stored!
Make Tallow out of that extra fat and custom your fat level to exaction what you want.. Or, add a leaner cut with the grind.. Something that adds an additional flavor and texture profile.. Just a suggestion
Yeah, bad wording on my part😔. I trimmed it, yes. I meant that it originally came from an untrimmed packer brisket. I probably need remake the video and reword it because I catch hell on that.
You want to up your burger game? Put the brisket back in the shelf. Grab some short rib. Course grind it. Single pass. Roll into 3 ounce meat balls. Do not work the meat more than you need to form a very loose ball. Throw it on a very hot cast iron pan on the grill with some butter. Smash the crap out of it until it’s 1/4” thick. One minute each side and throw some cheese on and melt it till it’s gooey. Thank me later!
I have been converting people from ground store bought garbage for years. To brisket. . It is much better as burger. Take it up another notch and add 2-4 oz of bone marrow per pound. Bone marrow is a delicious fat that adds flavor and cooks out like fat. also your frozen patties vacuum pack and no freezer burn or smashing burger. A 16 lb trimmed as you did makes me 32 1/3 lb burgers. I try and buy brisket on sale for 99cents a pound. pretty competitive with store bought burger and you have ultra premium burger. Also no pink slim added. Goggle pink slim and you will not eat store bought burger again. Grind your own'
@@glock36me But aren't all packer briskets untrimmed by definition? Only one way to make up for this. Make another video without trimming! I think we're curious how to manage all the fat. Do you dice the fat and meat and mix, then grind, alternating a cube of fat and a cube of meat? You want fat evenly distributed through the burger patty, right? What will all the extra fat do? Will it be too fatty? Is there such a thing? These are all questions we are all wondering.
@@ColocasiaCorm I grind full packers twice for the best consistency, I trim any scalded meat on the edges that's sometimes there from processing and any soft jelly type fat is all. I've done 3 prime full packers so far and it's all great.
@@NipItInTheBud100 never meant for the tile to be misleading. Other people have said the same. The title is literally the way it was bought and what I'm making it from not that I'm not going to trim it.
Throwing away all of that fat is a state level crime here in Texas, punishable by up to 10 years in prison and a fine of $100,000. That was perfect fat for making beef tallow.
Also the fat can be a great snack if you put in the air fryer for 10 minutes at 400. Seasoning before or after the cooking as desired. Yummy
Absolutely. I was watching this video to prepare me for using my new grinder adapter for my Kitchenaid and my jaw hit the floor when he said he'd discard the extra fat. I'm carnivore, so I eat it all. Fat is dessert for me.
I just started cooking brisket burgers and I love how even though they have a lot of fat they don't shrink up like regular burgers, and the taste is crazy good.
What would you say the percentage fat is (estimate)? is it too fatty?
@Virginia Trout Shucker Bullshit. It depends on the actual brisket you have. It could be 70 or 90. You're full of nonsense.
Quick rule of thumb for salt/seasoning in ground meat is 1/2-1 tsp per pound depending on how strongly seasoned you want it(I generally do 1/2 tsp for burgers, and 1 tsp for meatballs/sausage/forcemeat). Also save that fat in the freezer for when some sirloin goes on sale and utilize your product fully.
thanks 4 sharing, can't wait for a little warmer weather, my mouth is already watering.
I use a third brisket, Chuck, and short rib for my grind. Fresh ground is only way to go. Burgers melt in your mouth
Why use short ribs thats just left over meat from the goog stuff.
If you cut your brisket in long strips, 6" X 1" , your meat grinder will grab them and pull them through without needing to push them with the stick.
Your technique is strong, but I don't think his grinder would be capable of that. Typically the industrial grinders would make easy work of that batch. Smaller light-duty grinders require more elbow grease!
Need a bigger grinder
I have the same burger press. I use the wax paper sheets for burgers instead of plastic wrap. I also weigh out each burger so I don't get the burger squishing out the sides of the press. You are right in saying it's the best burger press ever. I've had this one for about 5 years now and is better than any other press. I'm going to follow your lead on cutting out a lot of the fat and adding it back in as needed. That's a great idea! Thanks for the video.
Love your idea for keeping the press clean and stick free.
Thank you! Very informative how you documented everything from start to finish.
I like the process you went through. Thanks for sharing. I will on occasion take a whole deboned lamb roast from Costco and pre ground 1.5 pound package of ground beef and run them both through the grinder to make patties.
I grind my own deer meat and to save some time cutting, I cut the meat into long strips and just throw them into the grinder and have found out it’s a much faster process. Awesome video also
Get back on the farm, Jethro. And get a job. LOL
Great idea for a truck driver like me. Good lean meat easy to store and easy to process while on a truck. Thank you sir.
nothing lean about brisket lol
I recently made some burgers made from brisket ground with bacon 3:1 and they turned out amazing
You should have tried some Pork Butt. If you were any good, you would already know that.
Wow a lot of hard work very good so many great things to know. You did more than enough on this video thank you
I am in the process of making burgers from a Sam's untrimmed brisket. After watching your video I though I had enough fat trimmed off (first time making these) but you showed me that I left too much on. Right now my chunks are hardening up in the freezer and I haven't ground it yet. Before I do grind it I will be cutting off a lot more fat...A LOT. I'm glad I watched your video while the meat was firming up before grinding - thank you! You have some great videos I need to check out. Oh, by the way...Glock 30S me 😉
@@MileHighGuyBBQ excellent, I hope you enjoy the burgers and yes please check out my other recipes. The EL Torero salsa recipe seems to be one of viewers favorites. The comeback/fry sauce is good too! Oh hell....watch them all🤣. Please subscribe if you like what you see. 👍
@@glock36me Already subscribed right after I commented 👍
@@MileHighGuyBBQ and I just subscribed to your amazing channel!
I have one of those burger molds. What I do is cut parchment paper into squares about the size of the mold. When the burgers pop out I leave paper on on side and reuse the bottom paper for the next burger. I line the tray with parchment paper to freeze the burgers, Once the burgers are frozen, I stack them into a ziplock bag and the parchment paper keeps them from freezing together.
Excellent job processing that brisket....
I like how you build your burger, fine taste Sir! I just ordered Chef's Choice Meat Grinder so looking on your fantastic video. Thanks for posting!
I'll be making some brisket burgers this weekend. Thx for sharing.
How can you taste the meat with all of the condiments?
I bought a brisket prime at costco. gonna mix it with a chuck roast for extra yummy fatty burgers
If you wrap them first in butcher paper, they will not get freezer burn. They look perfectly tasty! What time's dinner?
If you are going to use brisket for burgers, you should do a blend with 80/20 chuck. You need the fat from the chuck; the brisket gives it that nice beefy flavor. I do a 65/35 blend of chuck to brisket. Just brisket is too dry.
My burgers are nice and juicy with just brisket. Sometimes I do trim it a little. I think grinding it twice to distribute the fat is key.
No. You should NOT.
Idiot.
If your all-brisket burgers are too dry, your brisket either doesn't have enough fat content, you compacted it too tightly, or you cooked it too long. Either way, I use a mixture of brisket, short rib and skirt. I'm actually replacing the skirt tonight and using chuck roast.
I recently ground my own chuck for burgers. They came out good but did not have a significantly better flavor than the pre-ground stuff at the market. How would you say this compares to regular 80/20? More beefy? more fatty? is it a vastly different flavor? Thanks!!
All the way around better. Very tender, juicy, and brisket beefy.
maybe try a combo of chuck, brisket & short rib. Might give you a better tasting burger. Thanks for sharing!
Try flap meat if you can get it. Very flavorful.
@@SOMD-THC Definately going to try something different. No sense in grinding it mysel if it tastes the same as the ground stuff at the market. Thanks for the suggestion.
@@Tmanaz480 Tina K mentions brisket and short rib. I can get flap meat locally for a decent price. I may try flap/brisket/rib and skip the chuck all together.
Love your vid! The burgers look awesome 😎
A use for the fat. When you smoke the brisket, don't forget the extra fat. Let it smoke then add it to Pinto Beans when cooking. It gives the beans a smoky undertaste.
I’m gonna try your Saran Wrap method. Been using wax paper.
@SuperFutureTrunks1: I agree. Parchment is the best I've found when grinding meat. (The precut sheets are especially handy) Waxed paper was THEEE worst. I was spending hours trying to pick that stuff off my sausage & burgers.
very nice presentation number one
I like how your mince looks fluffy and loose and not like a sludge like other videos I've seen.
From watching a lot of Food Network I learned that everything needs to be ice cold so the fat stays solid and we can get a good grind. The fat melting causes what you described sludge. I put the grinder parts in the freezer and the cubed meat in the fridge overnight and start grinding in the morning.
@@glock36me :Yup, *everything* goes in the freezer. Warm meat & warm grinder makes sludgy slime-burgers.
No. Thanks Mr Roboto.
DO NOT DISCARD FAT SCRAPS! Cut them into small pieces and freeze them. I wait until I find really good prices on chuck or really cheap roast and throw the fat in to make burger. Not quite as good as full brisket burgers but they are fantastic to make thick patties on the smoker to cold smoke. Or take the fat and cut it into 1/4" strips and pan fry them. The oil that renders is beef tallow and you can filter and reuse it to fry up food while infusing a really deep beef flavor. The crispy strips you can either throw away or I eat them.
What is your Grind Course Medium or Fine Grind
I used the fine flate.
@@glock36me Thank you so much
That was impressive
I grind twice. Once through a 1/2-inch plate and save some of that for chili. Then I regrind the rest with a 1/4-inch plate for burgers. I shoot for about 70-30 by eye when I trim. Brisket is always on the pink side, not bright red like chuck. Still, it makes great burgers.
Help, I repeated your ground HB, except with Top Sirloin Roast. The ratio was 70% to 30% fat. My patties fell apart when cooked. What went wrong.
My hamburger patties were very tender which means I had to give it a good sear on both sides with high heat and also very gently turning in the process.
Found this on the Google, I hope it helps you.
bestburgerguide.com/why-are-my-burgers-falling-apart-and-how-to-fix-it/
@@glock36me You make sense. I broiled my burgers. I guess the needed the sear to help hold them together. But wow, they were tender. thanks, cr
Great video, I like to add my spices at the grill
MMMMMMM, Pickles. Great video
Nice. that grinder attachment does a great job. have to get one of those.
Could you throw like 2 or 3 pieces of that day in there for extra flavor?
If you were asking if you could put bacon in there then yes. You can just grind it up with it.
@@glock36me thanks 🙏🏽
I find grinding my own meat so satisfying. Plus I like to know what's *IN* the end product. I've always been a fan of using brisket for burgers too. I was looking to see if you've done a breakfast sausage video but didn't see one. It feels great to pull out a few sausage patties out of the freezer & fry them up on cool autumn morning. Are you finding that the KA grinding is working for you? When my KA pooped out on me I finally bit the bullet & bought a LEM....it changed my life.
I like using attachments for the KitchenAid because it is less clutter versus buying another dedicated machine that you have to store somewhere. With that said you're dedicated grinder is much better than the kitchen aid attachment. Don't get me wrong, just KitchenAid does what I need to do just fine and it's a very high-end stainless steel grinding system that I bought for it. My KitchenAid is the base model artisan and I can hear it struggling at times. KitchenAids are notorious for having a nylon gear in its inner workings go out and I can tell my time will be coming soon. Not a big deal just an irritant to replace.
@@glock36me : Yes....I had the "plastic" KA grinder and it was SO unsatisfactory. I hesitated to shoot the wad on the LEM since I don't do more than 50 lbs of meat a year, but I just INDULGED myself and went for it. Not the biggest & bestest....just the 3/4 hp one. I know, I know....not the most sensible thing I've purchased, but when it comes to kitchen toys.....well......YOU KNOW!
You are probably very good at grinding your own meat. And other's too, I suspect.
@@glock36me I know all about the clutter but a LEM big bite # 12 would do so well you'd wonder why you waited so long. LOL. Not cheap but well worth it.
@glock36me have the patties in the ziplock bags shown any freezer burn?
Nope.
Where do we find the recipe for the low-carb bun?
It was in the comments. Here you go I found the link for you.
mymontanakitchen.com/low-carb-sandwich-rolls/
@@glock36me - Thank you very much!
@@NumberSixAtTheVillage I'll give you fair warning with these buns. There's so much fiber you need to drink a ton of water when you eat them. Don't ask me how I know 🤣
@@glock36me - Understood.👍
Is Jason on Prozac?
this attachment looks smaller than mine...but it looks great
Wow 🤩 👍🏻
Do you have a link to the recipe for the bun that you made
mymontanakitchen.com/low-carb-sandwich-rolls/
@@glock36me thanks. I miss burgers so much. Just got a meat grinder, the buns was a welcome surprise.
@@keithh6859 just drink plenty of water with these things or it will clog you up, lol, 🤣
which size grinder die did you use, my KitchenAid came with two or three different sizes
I would say it was the medium sized one.
I like your method of how you go about processing the brisket, however I prefer hand made patties. It's each one's preference. Good job!!!
Ugly and uneven! A burger press is the way to go, they're all uniform and cook even!
I do handmade too. I like to make a variety of sizes... big & thick, medium, slider size, & the grandkids like the thin McDonald's kind. IDK....I just find it faster. I line 'em up on parchment paper, freeze, then vac seal into groups of 2-4lbs & toss 'em in the deep freeze, & Bob's your uncle. ;-D
I know it's been 5 years but I trim and cook like 15 of these a week. Never once thought about taking the time to make some.burger out of it
I was wondering if it was worth all the hassle. I'm not wondering now! Looked good.
I think I got the wrong video. I was looking for untrimmed
Funny dude! I was thinking the same thing!
Same
🤗😅🤣
Same
Same
I do this all the time especially when it goes on sale. Next tyme you try this. Add 1lb of bacon when you grind it all up, plus if you season the meat after you cut it into slices, then let it sit over night, it blends way better good job though
Trimmed too much fat for me. I cut most of the deckle out but little else. I prefer 70-30 ratio
No beef with kitchenaid but that motor sounded like it was struggling
Yes, it does struggle a little. It's the basic Artisan mixer 😁
@@glock36me lol im spoiled my dad bought a 1k industrial grinder so i just buy the meat and grind it at his house burgers looked bomb
@@Ttttttttt-o1q Nice!
Do you ever sharpen your kitchenaid grinder blade?
I haven't needed to so far but it only gets used a few times per year.
If you put a little oil on back of the cutting disk you never need to sharpen the blade. Still cuts good after 20 years and we grind a lot of meat on the farm.
Charles, what oil do yall use? Food safe mineral oil? Jus curious, an thanks!
I spray it with pam olive oil now. Or just wipe butter on the back of the cutting disk. Back on the old farm we put lard on the disk. @@mr.bonesbbq3288
Many thanks, I always got me some lard, butter, an bacon grease here, but no olive oil...;-) Have a great day, amigo!
What about chese..?
Ah Ha! I knew I forgot something.
Thanks, hadn't considered using brisket for burger.... will have to give it a try... A couple of suggestions, while portion control by eye is ok, I'd suggest using a scale.... I use the same type burger press... I agree it's awesome, but instead of using the plastic wrap I'd suggest using a bakers sheet (it's a plastic sheet.... prefer it to the paper patty sheets) one top and one bottom on each burger..... does the same as your plastic wrap for keeping press clean, but is easier to handle, also protects against freezer burn. Also, I'd suggest vacuum packing instead of zip loks..... much more protection against freezer burn......
Brisket burgers are literally EVERYWHERE. If you like burgers, there is ZERO chance that you have not heard of a brisket burger in the last 10 years.
You're not supposed to over pack and handle the burger. The little air gaps allow the juice to flow inside.
I completely agree with you otherwise you end up with a hockey puck but even though they were compressed by my hamburger maker they turned out juicy and tender because of the high fat content that melted throughout the burger. I ran into a great deal at Kroger on Choice briskets so I ground up some more hamburger meat but I just made 4 oz balls and made Smash Burgers which was still very tender and juicy. You just don't smash them while they're cooking and that is the difference.
burgers look great, wish we could get brisket like that here in the U.K. are's is all trimmed and not enough fat left on. The butchers roll and tie them for roasting. Look forward to seeing some more of your videos.
Just find a butcher that cuts his own meat. I just picked up a 6 kilo packer cut for£30.
hi thanks for the reply found a butchers that cuts his own meat. was given the price of 6.50 on and 7.50 off the bone for brisket. is the packer cut different. Regards John
@@pwalkerfittedbedrooms9080
With that mixer you could make hamburger and pizza dough at the same time 😮
I just ground some brisket that was way too lean, burgers ended up fairly dry. I'd have left all that fat on if I had the same piece as you!
If it's too lean, you can compensate by adding some cooking oil, olive oil preferred, but any of your choosing is great
@@28ebdh3udnav its much better just to use beef fat instead of oil. that's how you get greasy flavorless burgers.
Yea I noticed that too, he took a ton of the fat off. That was at most 90-10. Leaving all the fat on except for whatever hard chunks you come across is more 80-20
I'm grinding untrimmed brisket 50 50 with my deer for burger tomorrow.
Try it with better sauce - 1 unit of mayo, 1/2 mustard, 1/2 ketchup, then some juice from the pickles to taste. May also add finely chopped pickles or chilli, all to taste.
Sounds good! Try my Comeback sauce recipe.
My fav is brisket chuck and bacon mixed Burger patty
Chef, can we get that low carb bun recipe. The struggle is real.
They are not perfect but are doable but since they are mostly fiber you must drink lots of water when you eat these. Also since they use specialty ingredients they are a little costly but such is the life of a diabetic. While trying to find this recipe again I saw several that used half almond flour and half coconut flour and I have those already so ill try one of those recipes.
If I remember correctly I made 4 hamburger size buns from this recipe that makes 8 rolls. Here is the recipe link. mymontanakitchen.com/low-carb-sandwich-rolls/
@@glock36me Thank you kindly, will be trying these out.
QUESTION!!! Since brisket is one of those cuts of meat that needs a long time to cook to not be to tough/chewy, is it the grinding that tenderizes the meat?
Grinding tenderizes any meat.
ty
By a tenderizer machine from cabelas, it's a terrific machine. Tenderize chicken breast, boneless pork chops, round steak.
I tried brisket burgers honestly I prefer regular ground beef for hamburgers
Well if you were going keto that fat would be perfect just marinate it. It holds the flavor and if you NOT KETO ground it and marinate it to use in Beef Perilou and DEER MEAT BURGERS 😍😍😍😍😍😍😍
you discard your brisket fat?
You don't lose out in cost with that fat. You save it and you can either grind it up with a leaner cut of meat to make burgers with it. Or you can render it down and make beef tallow for cooking. Beef tallow is very expensive so it's not waste. Just like when you buy a whole chicken you don't throw the bones out. You roast and cook the bones and make broth with it.
I save it to mix with venison.
@@morrismonet3554 oh yeah that sounds good!
1/3 lb patty? Looked like .57 to me. Did I miss something?
16oz in a pound. That's reading 5.7oz. 5.7oz X 3 = 17.1oz. So roughly 1/3rd pound burgers before cooking.
Ok. Thought it said .57 of a pound. Didn’t realize it said 5.7 ounces.
@@krissanchez4816 No worries and thanks for watching.
Plz use for hand cloves
Make tallow from the extra fat. It's worth it.
Wouldn't they taste like crap after freezing? They're not in freezer paper or vacuum package sealed. I guess I don't understand paying $75-$100 on fresh meat that you then freeze and have to go through all the trouble grinding it and packaging it and have the meat quality go way down.
You must not have watched the whole video because the only reason why I froze them that way was to freeze them individually so they would not get stuck together and then I put them into Ziploc bags. They didn't stay that way.
If you weigh the usable meat after trimming you can figure your yield percentage. This way next time you can calculate the "real" cost before you buy
Awesomeness Burgers 😋. How about that keto bun recipe
Here ya go!
mymontanakitchen.com/low-carb-sandwich-rolls/
I had no idea brisket would make good hamburger meat.
I'd think it'd be too tough. I wonder what is the best or ideal cut of meat for hamburgers?
Where is the recipe for the low carb buns?
Look at my reply to Maria B.
Looks good to me where can I get that set up
The links for the press and the grinder are in the video description. Thanks for watching.
Great video and idea. I will say though that I shed a few tears watching all that fat get ousted. If it isn't silver skin it's going in there lol. It's really what makes a brisket burger in my opinion. Same with sausage for that matter. The way this was done I would have just bought a few chuck roasts. Would have been cheaper and gave you about the same flavor/texture with all that fat you trimmed off. Especially since it was pressed into an average sized burger and frozen. Got me in the mood to copy your idea today though. Just with chuck roast. #gonnahaveburgersondeck #greatidea
I agree. You either grind in all the fat or trim it to make Tallow, but that fat is getting used one way or another! The fat is where the flavor is stored!
some of the plastic stuck to the frozen burgers 11:17
Make Tallow out of that extra fat and custom your fat level to exaction what you want.. Or, add a leaner cut with the grind.. Something that adds an additional flavor and texture profile.. Just a suggestion
Looks good. You also forgot the lettuce and tomato and the Budweiser
Its trimmed..? Lol
"untrimmed"
*proceeds to trim*
I'd use that fat and turn it into beef stock liquid, and builion. so awesome for other dishes!!!!
Looks like you trimmed it too me !!
Yeah, bad wording on my part😔. I trimmed it, yes. I meant that it originally came from an untrimmed packer brisket. I probably need remake the video and reword it because I catch hell on that.
I promise I don't mean this in a bad way I want one!
That empty toilet paper roll in the background just killed the burger
LOL! Sorry 😄
80/20 is too lean for me. I would add much more fat for a 55/45 blend.
You want to up your burger game? Put the brisket back in the shelf. Grab some short rib. Course grind it. Single pass. Roll into 3 ounce meat balls. Do not work the meat more than you need to form a very loose ball. Throw it on a very hot cast iron pan on the grill with some butter. Smash the crap out of it until it’s 1/4” thick. One minute each side and throw some cheese on and melt it till it’s gooey. Thank me later!
I have been converting people from ground store bought garbage for years. To brisket. . It is much better as burger. Take it up another notch and add 2-4 oz of bone marrow per pound. Bone marrow is a delicious fat that adds flavor and cooks out like fat. also your frozen patties vacuum pack and no freezer burn or smashing burger. A 16 lb trimmed as you did makes me 32 1/3 lb burgers. I try and buy brisket on sale for 99cents a pound. pretty competitive with store bought burger and you have ultra premium burger. Also no pink slim added. Goggle pink slim and you will not eat store bought burger again. Grind your own'
Where are you getting brisket for $0.99/pound?
Ground beef is now like $5 a lb.
Boys , we need a bigger grinder
P.S. fat is flavour
"untrimmed packer brisket"
*procedes to trim*
I know...I'm catching hell for that...😆...even though I'm not wrong because I started with an "untrimmed packet brisket"....LOL.
@@glock36me But aren't all packer briskets untrimmed by definition?
Only one way to make up for this. Make another video without trimming! I think we're curious how to manage all the fat. Do you dice the fat and meat and mix, then grind, alternating a cube of fat and a cube of meat? You want fat evenly distributed through the burger patty, right? What will all the extra fat do? Will it be too fatty? Is there such a thing?
These are all questions we are all wondering.
@@ColocasiaCorm yes they are all untrimmed and hence my video title is valid and if I used all that fat it would be too much fat in the burger.
@@ColocasiaCorm I grind full packers twice for the best consistency, I trim any scalded meat on the edges that's sometimes there from processing and any soft jelly type fat is all. I've done 3 prime full packers so far and it's all great.
You also forgot green chili
You ruined your brisket burger with sweet pickles? Nasty.
4 minutes of trimming and cutting was too much. We got the idea after 30 seconds.
Ya know you can Fast Forward....right?🤔
Title says I trimmed brisket and then proceeds to trim the brisket!
@@NipItInTheBud100 never meant for the tile to be misleading. Other people have said the same. The title is literally the way it was bought and what I'm making it from not that I'm not going to trim it.
Use that extra fat with some lean on sale meat and BAM! money saved.
Agreed. I stopped the video when he said he was discarding that fat.
It’s not a loss if you render that fat and keep that tallow