Hamburger Recipe - Grind your own hamburger meat using ONLY a knife. Reverse Sear Hamburger (2017)
Hamburger Recipes using a fresh coarse grind are light years better then using store bought pasty ground beef. We will Reverse Sear the Hamburger using a coarse grind that leaves spaces in the patty that catches the juice that you just don't get in the large grinds often found in supermarkets. In this video If you don't have a home grinder or food processor you can still make a delicious Ground Steakburger with just a sharp knife and I will show you how. I used Ground chuck but feel free to use whatever beef you like as long as its at least 20% fat and 80% beef. Remove any hard fat and slice into a coarse grind. Recipe: Form Hamburger Patties into at least 1 inch thick patties we were close to 2 inches in this video. Season with Salt and Pepper and smoke until internal temperature reaches 115. Then sear off to get the beautiful tasting crust on the outside. If your going for a medium rare pull off no later than with internal temp hits 135 as it will carry over cook some. Build your steak burger with whatever you like - In the video I used Green leaf lettuce, Hothouse Tomato, Dill Pickle, Cheddar Cheese and Onion Rings Subscribe to our newsletter on our website by going to www.gquebbq.com and enter in your email address Get social with us: Facebook: GQueBBQ Instagram: GQueBBQ Twitter: GQueBBQ (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) For proven recipes and techniques using live fire, smash down on that subscription button and hit that bell notification and you won’t miss any of our videos. (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) (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. Full Transcript here: https://gquebbq.com/hamburger-recipe-grind-hamburger-meat-using-knife-reverse-sear-hamburger/