Well, back to the burger ingredients.....
x2 on the brisket, short rib and chuck blend. That is the best I've ever made. Also it is more work but course grind to add any extra ingredients (NFDM, seasonings, etc...) and then a fine grind with the least amount of working to get them into a patty shape (you want to still see the grind "noodles" where the meat came out of the finer plate but they need to pushed together enough to hold the shape through the grilling).
I've been using B&P 414 special binder in my sausage and I keep saying I'm going to try that in burgers one day. It does a great job on texture and moisture retention in sausage (it's basically the same thing as AmesPhos just their branded version).
x2 on the brisket, short rib and chuck blend. That is the best I've ever made. Also it is more work but course grind to add any extra ingredients (NFDM, seasonings, etc...) and then a fine grind with the least amount of working to get them into a patty shape (you want to still see the grind "noodles" where the meat came out of the finer plate but they need to pushed together enough to hold the shape through the grilling).
I've been using B&P 414 special binder in my sausage and I keep saying I'm going to try that in burgers one day. It does a great job on texture and moisture retention in sausage (it's basically the same thing as AmesPhos just their branded version).
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