Grinding you own burger

Anyone here grind their own? If so, what cuts do you use, I'm thinking of grinding my own burger using full cut brisket and short rib. What do you think/recommend?

I dont, but a few years ago when I worked in a grocery store, the meat manager always ground meat for me that I chose-chuck, sirloin what ever. Best stuff I ever had. I encourage you to do so!

I think I would use sirloin,  but I would be sure to include some fat.

I grind chuck for burgers. For meatloaf I grind chuck and round steak. For Tartare, strip steak.
 

This place grinds chuck roll for their burgers. I used to go there in the 80's when I lived in SF.
He's gouging his customers at $11 for a 4oz hamburger......Last time I checked, chuck roll was around $2.50lb
 

I use chuck for hamburger.    I have ground brisket, but it always seemed a little tough even ground.  
 
I bought the Tasin TS-108 electric meat grinder (800 watt; $90) from Northern Tools about 15 years ago to make sausage & hamburger.  The grinder Northern has now looks the same, but is only a 350 watt model.  

I do, I use boneless short ribs....good amount of fat and excellent beefy taste....

Half brisket half chuck. Pressed loose but enough to hold shape. Depress center of burger making it thinner than the outside. When it cooks the size will remain consistent instead of getting thicker in center. Cooked in a dry hot cast iron skillet until it releases from skillet and flipped. When it releases flip again and top with cheese and apply burger dome http://www.wasserstrom.com/restaurant-supplies-equipment/Product_102200 until cheese is melted. Once you use the dome you will always use it....Russ
 
A couple tablespoons of lard with a pinch of salt in the pan will give a great outer crust. 

Course ground brisket should be great for chili, stew, or soup.  The long cooking time should make it tender.

I do it ffrom time to time, often using chuck or top round.  I get a little extra fat to add(usually suet or if the meat counter has some they willl throw in)  Even better is when i use stew beef and then grind in a 1/2 lb of thick cut bacon to 2 lbs of the beef, and maybe add in some chopped onions and mushrooms as well.  I got one of those burger presses from the Sausagemaker and make 1/3-1/2 pounders, served on home-made rolls.  I use a very coarse grind.. 3/8 is a bit mealy to me so tend to use my 1/2 plate or higher

My local supermarket often (even these days, although not as often) has top round "london broil" at $1.99 a pound or less; that is what I use, cubed, then coarsely ground in the food processor.
 
Bart

bartl


My local supermarket often (even these days, although not as often) has top round "london broil" at $1.99 a pound or less; that is what I use, cubed, then coarsely ground in the food processor.

Bart

Do you add any fat to it? London Broil is so lean!

chewingthefat

bartl

My local supermarket often (even these days, although not as often) has top round "london broil" at $1.99 a pound or less; that is what I use, cubed, then coarsely ground in the food processor.

Do you add any fat to it? London Broil is so lean!

I should have specified that this is only WHEN I grind my own beef; I only do it that way occasionally, normally using 80% lean ground chuck. Every couple of years when I get ambitious and the supermarket has a sale on shoulder "london broil", I will buy a couple of pieces, slice it into 1/4" cubes, brown in batches in beef fat, and use it as a basis for a pot of almost Texas style chili (the two non-traditional things I do is add a couple of chipotles to the mix, and a can of beer).
 
Bart