Further to Friday’s post about grinding meatballs, I have been busy with the meat grinder and the next logical step was angus beef patties.
The same process applies as it does with the meatballs. Fresh angus casserole beef put through the meat grinder and mixing with salt and pepper but instead of parsley, my secret ingredient for burger patties is corriander.
With a kilo of mince there are a couple of options for rolling out the patties. For large burger buns, roll large patties, 200-230g each. For a smaller burger bun 125 g will make 8 patties nicely.
Due to the freshness and quality of this beef I find that I do not need to crack an egg into the mixture to bind the patties. Your results may vary.
How do you make your patties? Let me know in the comments below.
- 1kg angus beef casserole steak, diced
- Bunch fresh coriander, chopped finely
- Salt & pepper, to taste
- Dice casserole steak into 1cm cubes and feed through meat grinder twice
- In a large mixing bowl add chopped coriander with salt and pepper and mix together
- Measure out meat mixture into even portions, roll into balls
- Leave balls to rest until ready to grill, right before grilling flatten out so that they are slightly larger than burger buns