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Instructions. Chop your brisket trimmings into 1" pieces. You want to shoot for a meat to fat ratio of about 80/20. Store the chopped meat in the fridge until right before you are ready to start grinding. Set up your meat grinder and run the chopped brisket through the grinder on the coarse grind setting.
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The Food Processor. Grinding Tips: To minimize smearing, cut meat into 1- to 2-inch chunks and place them in a single layer on a sheet tray or large plate in the freezer for about fifteen minutes before grinding. Grind in batches no larger than a half pound for a 10-cup food processor.
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In summary, grinding brisket for burgers is a fantastic way to elevate your grilling game and impress your guests with a delicious and nutritious meal. The lower chest area of the cow provides just the right amount of fat to keep your burgers juicy and tender, making it an excellent choice for grinding.
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To grind your brisket or other burger meat in a food processor, follow the same process outlined above. Instead of using the meat grinder, though, you will add small batches of the chilled, cubed meat to the food processor and press the pulse button until reaching the desired consistency. This typically takes 8 to 10 1-second pulses.
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The first grind may still have shreds of muscle fibers bound together; this is different from store-bought hamburger meat which has a finer grind. Avoid overworking and damaging the meat fibers during grinding as it can result in a mealy texture and patty falling apart when cooked. Shape the ground brisket into equal-sized balls and flatten.
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Mix brown sugar with garlic, onion, thyme, chile powder, salt, pepper, paprika and dry mustard. Combine with ground brisket in a large bowl. Form brisket meat into 6 patties and press an indentation in the center of each. Prepare a hot grill fire to about 350° with hickory or oak for smoke flavor.
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Advantages of Grinding Brisket. The flavor of freshly ground brisket is wonderful. When the whole brisket is ground, the lean-to-fat ratio is roughly 80/20, making it ideal for hamburgers.. In the United States, the price of a pound of ground beef or ground chuck ranges from $3 to $5 at the local supermarket. The brisket I bought cost $3.99.
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Unlike a whole brisket that needs to be cooked for a long period of time to break down the connective tissue, grinding the brisket also breaks down the tissue, so you can cook the ground meat quickly.. Shape the fresh ground beef brisket into brisket burger patties. Season with kosher salt and black pepper. Then, cook it on the grill or on a.
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Using a sharp knife, remove any silverskin, cartilage and bones. We had to stop our first batch of ground hamburger about midway through to clean out the die. The silverskin is tough and will not grind. Cut the meat into 1 to 1 ½-inch cubes. Now it's up to you whether or not to chill the meat.
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Recon1. Our local Kroger's has whole briskets for sale at 1.99 a pound. I've gone through the search here and other places but I'm kinda confused on trimming. Some trim all the fat, some trim just the hard fat and some grind the whole thing. Since I'm not going to add any other cuts into the mix, I'm leaning toward grinding the whole brisket.
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In a bowl, combine brown sugar, garlic, onion, thyme, chili powder, smoked paprika, salt, pepper, and dry mustard. Mix this spice mixture into the ground brisket until well combined. 4. Form the seasoned ground brisket mixture into 6 patties, making an indentation in the center of each patty. 5.
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1 (1-pound) flat-cut beef brisket, trimmed and cut into 1-inch pieces. 2 tablespoons olive oil. ¼ teaspoon kosher salt. ⅛ teaspoon freshly ground black pepper. Cooking spray. 4 (1/2-ounce) cheddar cheese slices. 8 teaspoons canola mayonnaise. 4 (1 1/2-ounce) hamburger buns or water rolls, toasted. 4 green leaf lettuce leaves.
Recipe Smoked Brisket
Smoke. With your smoker running steady at 225 degrees F, place the seasoned brisket patties on the grill grates, close the lid, and smoke for around 1 hour or until the meat reaches 135 degrees F. Add cheese and finish smoking. Top each patty with a slice of cheddar cheese.
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Press a nickel-sized indentation in the center of each patty. This will prevent the burgers from bulging in the middle as they cook. Cover and chill the patties while you preheat the grill. 3. Build a medium-hot fire in a charcoal grill. 4. When the coals are ready, season the brisket patties with the salt and pepper.
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On this video, I show you my brisket burger recipe. I ground up an entire prime brisket to make a delicious brisket burger. This was so easy and the meat was.
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The most widely used cut of meat when grinding burgers is chuck steak. It comes with a wealth of benefits, such as being one of the more budget-friendly options. Also, chuck has a lot of intramuscular fat, also known as marbling, perfect for hamburgers! The fat makes chuck steak one of the juiciest cuts of meat for grinding burgers.
