Ground Meat! "making Your Own"

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 lb chuck roast (85 percent lean semi frozen, untrimmed 1 inch chunks)
• 1/4 lb lamb loin (semi frozen, untrimmed 1 inch chunks ,) (optional)

Recipe

• 1 place in a food processor the meat with a metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches.
• 2 pulse in short 1- to 2-held second bursts until the desired consistency is achieved, about 10 pulses. (count one one thousand two one thousand).
• 3 pulsing is key do not let it run.
• 4 pulsing distributes the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mass of mush.
• 5 add any seasoning (like garlic, herbs, onions) for a recipe, right in before beginning to process.
• 6 for burgers, a coarse grind is the way to go.
• 7 for meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
• 8 ground beef usually comes from one of three cuts: chuck, round or sirloin.
• 9 chuck is my favorite choice; it's a little fattier than the others, but gives great flavor.
• 10 ground beef from the round or sirloin tends to be leaner, a good thing if you're counting calories but a bad thing if you want the juiciest, most dynamic burger possible.
• 11 if meats are lean add olive oil, tomato juice, egg so it is moist. for best results your ground meat should have at least 10 percent fat to meat ratio.
• 12 my favorite is 85 percent lean ground chuck. the fat is where the flavor is, and it also adds moisture for a juicier end result.
• 13 yes turkey, chicken, lamb, veal, lamb can be ground as well.