Grind Your Own Angus Beef Patties

angus beef burger patties

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.

angus beef burger patties process

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.

Angus Beef Patties
 
Grind your own angus beef burger patties
Author:
Recipe type: Burger
Cuisine: Barbecue
Ingredients
  • 1kg angus beef casserole steak, diced
  • Bunch fresh coriander, chopped finely
  • Salt & pepper, to taste
Instructions
  1. Dice casserole steak into 1cm cubes and feed through meat grinder twice
  2. In a large mixing bowl add chopped coriander with salt and pepper and mix together
  3. Measure out meat mixture into even portions, roll into balls
  4. Leave balls to rest until ready to grill, right before grilling flatten out so that they are slightly larger than burger buns

pure angus beef patties

 

Keep up to date, SUBSCRIBE to my email list

0 comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.