Butcher Burger

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Preheat the grill to medium-high. Spread the softened butter, in a thin layer on each ½ of burger bun. Place buns back together and reserve for later use.

With the remaining butter, spread a very thin layer on each side of the burger patty and season with salt and pepper. Grill patties to desired temperature (for medium-rare to medium, it will take about 6-7 minutes on each side). During the last 2 minutes of cooking, top each patty with caramelized onions, 2 ounces of Cheddar, and 2 strips of bacon.

Once the cheese has melted, carefully transfer to a baking sheet. While the burgers rest, toast the burger buns on the grill, about 30 seconds, or until grill marks appear. Garnish each side of the bun with 1 tablespoon of the sauce, add the patty and top with lettuce and tomato. Use a skewer to keep the burger from toppling.

Mad Meat Boxes


  • 500g Beef Steak Mince
  • 1 small red onion, finely chopped or grated
  • 1 zucchini, trimmed and coarsely grated
  • 1 cup fresh white breadcrumbs
  • 1 egg, beaten
  • 3 tablespoons milk
  • 1 teaspoon Dijon mustard
  • 3 tablespoons finely chopped parsley leaves
  • Pinch dried chilli flakes or more to taste
  • 6 red onions, thinly sliced
  • 1 tablespoon soft brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon roughly chopped picked thyme leaves
  • 1/4 cup red wine vinegar
  • 4 hamburger buns
  • Mayonnaise
  • Green lettuce leaves
  • Cucumber
  • Tomatoes
  • Caramelised onions
  • Tomato relish or use your favourite relish


Preheat the oven to 180°C. Line a shallow oven tray with baking paper.

Mix all the beef ingredients together in a bowl and season. Form into 4 large patties and rub each with a little olive oil.
Heat a large frying pan until hot and brown patties for about 2 minutes on each side.

Transfer to the tray and place in the oven to cook for 8-10 minutes until cooked in the center.

Caramelised onions
Heat a dash of oil in a heavy-based saucepan over low heat and add the onions, sugar, and salt. Cook gently for about 30 minutes or until the onions are soft, stirring from time to time. Add the thyme and red wine vinegar and cook for a further 5 minutes.

To serve
Slice the buns in half horizontally and oven grill cut sides if wished. Top each bun base with mayonnaise, lettuce, cucumber strips, beef patty, tomato, onion and tomato relish. Finish with bun tops that you have spread with mayonnaise.

Best Meats to Grind for Burgers

The six meat cuts best suited for making delicious and mouth-watering burgers are:

Chuck Cut

When we think of a classic burger we think of the chuck cut. Chuck is an economical cut from the upper shoulder area of the cow. A lot of burgers are made from 100% chuck meat so this is our first choice.

Chuck meat is well-marbled and known to have a buttery melt-in-the-mouth flavour. The chuck cut also has the perfect amount of meat-to-fat ratio (80/20) needed to make a finger licking burger. A classic chuck meat burger will be delicious and juicy rather than oily or greasy.

When you go shopping for a chuck cut at the supermarket or your local grocery store you are likely to find it labelled as “chuck pot roast”.

Sirloin Cut

Sirloin is known as the back region of the cow. It is a complicated area with different cuts of varying taste. For the purpose of making a delicious burger we recommend the top sirloin – a superior cut when compared to the other sirloin area options.

Adding sirloin to your burger patties enhances the beefiness of the burger. Sirloin has a slightly sour, grassy and nutty flavour and is moderately tender. Sirloin is healthier meat cut than chuck with a meat-to-fat ratio of 90/10.

When shopping for a sirloin cut you can also choose to use “sirloin”, “tenderloin” and “bottom loin”.

Brisket Cut

The brisket cut is known as the blue-collar cut and comes from the chest area of the cow. It is one of the nine primal cuts of cow meat. This is meat found at an economical price and can be roasted, braised and boiled.

This cut is known for its distinct, slightly sour, grassy meaty flavour and has a high fat content which create a good humble “meat and potatoes” sort of a burger. The brisket cut needs to be ground properly as it contains inter-connective tissues which are tough.

When shopping at your supermarket look for brisket labeled “flat cut” if you want a leaner grind or the “nose cut” for a fattier option.

Round Cut

The round steak comes from the rear leg of the cow. This is a cheap and healthy cut of meat with a low meat-to-fat ratio (85/15).The round steak is a lean piece of meat which is tough to cook but great for burger meat.

The round cut of meat is great if you want to reduce the fat content in your burgers. The round steak is another cut which makes for a great tasting burger when mixed with chuck cuts.

When shopping for round cuts some of the cuts available are “top round”, “bottom round” and “eye round”.

Hanger Cut

The hanger steak is also known as the butcher’s steak. This steak is taken from the diaphragm area of the cow. This is a great cut of meat to put in a burger as it’s inexpensive and known for its gaminess.

The hanger steak has a moderate fat content and is a healthier option to include in the burger. This cut has a distinct meaty, cheesy flavour and an interesting overtone.

Short Eye Rib Cut

The short eye rib cut comes from the short section of the rib which has meat attached to it. This is a cut from the front half of the cow and from below the loin area. This meat is a great value add to your burger and is a relatively inexpensive option.

The short eye rib has a rich and nutty flavour, sans the grassy or sour taste associated with other meat cuts. This cut has a high meat-to-fat ratio which allows for a good tasting burger. The fine marbling of the meat helps it stay moist even when the burgers are cooked.

3. The cuts of beef

Don’t believe the �zzled blend” burger hype. Using fancy cuts of beef is not important and kind of a bullshit move, according to Mylan. What is important is making sure the meat is high-quality and comes from mature animals, and that your blend has the right fat content.

Use cheaper cuts of beef from harder-working muscles, like chuck or round. Why? These cuts have more myoglobin, Mylan says, and myoglobin is what gives beef its �y” flavor and red color. Each cut will contribute its own flavor and textural nuances, and y ou can play around with different cuts to bolster the flavors you prefer.

Here are some go-to cuts to use for your custom burger blend:

  • Chuck:  This is the primary਌ut at The Meat Hook when it comes to burger blends. The muscles at the top of the shoulder, where the chuck is found, are interspersed with small weavings of fat throughout. This gives the burger a great “steak-like, but giving” texture. What’s more, the chuck is a hard-working group of muscles, so you never have to worry about blandness.
  • Round: Round has awesomeਏlavor, but is generally very lean.ਊ dding short rib to the blend—to give it a 70/30 lean-to-fat ratio—is the move.
  • Brisket: The meaty part of the brisket has tons of flavor and is super beefy, because it’s a muscle that’s used every day.
  • Navel: Mylan, who is a huge Shake Shack fan, says, “I would guess Shake Shack uses navel in their blend, because it gives the burger a sort of weird, kind of creamy, buttery flavor.”
  • Short rib:  This is the kind of rich-tasting fat that will stay intactਊnd not render out as quickly or easily as other fats found on the animal. Ultimately, this helps the burger stay moist.

Prepare your grill for direct heat.

Form the ground meat into six patties 3/4 to 1 inch thick. Season each patty on the outside with salt and pepper on both sides. Drizzle lightly with oil.

Set the patties on the grill and close the lid. Grill for 4 minutes on the first side time it.

Don’t touch the burger once you set it on the grill, or it will fall apart. When you lift the lid, it will release easily. Flip the burger and cook on the second side about 3 minutes more for medium rare, 4-5 minutes for medium, or until it’s done to your liking. You can also use a meat thermometer: 120° for rare, 130° for medium, and 140° for well done.

Remove the patties from the grill and serve immediatelyIf making cheeseburgers, top the patties with cheese after you flip them. The cheese will melt while the bottom cooks.

Serve the patties on toasted kaiser rolls with lettuce and tomato add mustard and ketchup if you like. And start telling stories about that deer you killed and butchered all by yourself…

Making your burgers

You can change whatever you want in this recipe and call it your own, I won’t be offended.

Making burgers doesn’t have to be a big production. After all, it’s just ground beef with some flavourings, not Beef Wellington, so just relax and make a few burgers.

In this mix I used 500 grams each of beef and pork, this can be adjusted whatever way you want.

Add an egg, breadcrumbs, salt, pepper, tomato puree, soy sauce, Worcestershire sauce (pronounced Wurstersheer or Wustersheer) if anyone is interested). Some finely chopped onion and finely chopped mushrooms (the finer the better) fried off for 5 minutes to release the flavours.

And there’s your burger mix.

Seared Lamb Loin with Wheat Berries and Arugula and Pickled Onion Salad

1 ½ pounds PRB boneless lamb loin (Or, use a 2 ½-pound PRB bone-in rack of lamb. Note: For a beautiful presentation, ask your butcher to French the bones on rack of lamb.)
Salt and pepper
½ cup plus 2 tablespoons red-wine vinegar
4 ½ cups water
1 teaspoon red pepper flakes
2 bay leaves
1 small red onion, sliced thin
1 cup wheat berries, rinsed
½ small wheel boursin cheese
7 tablespoons grape-seed oil
3 tablespoons Dijon mustard
1 tablespoon honey
1 small package of arugula

Preheat oven to 400˚F. Season roast generously with salt and pepper. Let sit at room temperature for at least 30 minutes.

In a small saucepan, combine ½ cup of vinegar, 4 cups water, red pepper flakes, bay leaves, and 2 teaspoons salt. Bring to a boil. Place red onion slices in a medium bowl. Pour hot liquid over red onion slices. Let sit for 30 minutes refrigerate until cool.

Place wheat berries in a pot with a lid and add ½ cup water, plus a pinch of salt. Cover and cook over medium-low heat for about 1 hour until tender. Strain excess liquid. Add boursin cheese to cooked wheat berries and season to taste.

Preheat a cast-iron skillet. Add 2 tablespoons grape-seed oil, and place roast in skillet. Sear over high heat until browned on all sides. Then, place skillet in the oven, until internal temperature of roast hits 140˚F, about 10 to 20 minutes. Remove from oven, and let meat rest at room temperature.

In a blender, combine 2 tablespoons red-wine vinegar, remaining grape-seed oil, Dijon, honey, salt, and pepper. Strain onions from their liquid. In a large bowl, toss together arugula, onions, and vinaigrette, and season with salt and pepper.

Slice meat thin. To plate, place wheat berries on a platter, and layer sliced meat over wheat berries. Top with arugula salad.

What Grinders Can You Use for These Recipes?

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The recipes above can be made with various grinders. A popular grinder type is the attachment grinder, like the Kitchenaid Stand Mixer attachment. If you need an electric grinder to process large batches of meat, popular brands include Cabelas, Kenwood, LEM Products, and Waring Pro.

Some people prefer old fashioned grinders. These are manual meat grinders operated by hand that cost less than an electric grinder. It’s perfect if you only need to grind a small amount of meat once or twice occasionally. Popular brands include Norpro and Weston.

A meat grinder is not only a tool but an investment. It gives you control over your food and you open a world full of new exciting recipes you can try. Have fun making these best meat grinder recipes!

Organ Meat Burger Recipe | Nutrient Dense

These organ meat burgers are perfect for sneaking extra nutrients into your animal based diet. If you are not a fan of eating organ meat, one of the best ways to "camouflage" these parts into your diet to still obtain the abundance of nutrients is to grind organs into burgers! Insert, this delicious organ meat burger recipe, that actually does not have liver in it!

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We obtain most of our nutrients from eating animal products, and each organ meat has a unique variety of nutrients in an abundant and bioavailable form. Anyone's diet would benefit from regularly including organ meats. Add these offal burgers into your meal prep and you'll be set in the nutrient department!

And, if you don't like liver - you are in luck. There is actually no liver in this recipe. Instead, this recipe includes kidney and spleen. Fun fact - spleen is a great animal source of Vitamin C.

Watch the video: Chicagos Best Burger: Butcher and the Burger (August 2022).