Wednesday, September 25, 2013

Hamburgers From Beginning to End

Grilling burgers is something that we do pretty much year round around here. The hubby has been talking about grinding our own meat for awhile now and we have finally started experimenting and it's been a success so far. So here's what we do: 


 1 Tbsp. + 1 tsp. Low Sodium Soy Sauce
2 tsp. Worcestershire black pepper blend
3 lbs Chuck Roast
3 slices bread soaked in bread

If you can't find the pepper blend try Lowry's Seasoning Salt instead, it's very good as well.


Cut roast into sections and then chunks.

Send through grinder. I also put the soaked bread through the grinder after every few batches of the beef.


Mix in the soy sauce and pepper. Form into patties. This should make 12 patties.

Grill to desired cooking temperature. We like ours medium, not really pink but before they turn to hockey pucks. 

Top as you like. I don't add too much because the actual burger is soooo good! Very few ingredients, but lots of flavor. 


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