I got to thinking the other day about store/supermarket bought mince and wondering what cut was used. Then realising that really, it could be anything. So I did a little research (aka Google search – what the hell did we do before the Internet?!) and felt a little guilty when it dawned on me how easy it is to mince your own – provided you have a meat grinder (perfect excuse to go buy one now).
I have a Kenwood Chef bench top mixer and have found it to be one of the most utilised pieces of equipment in my kitchen (well that and my Le Creuset French Oven). The attachments are fantastic, so far I have the pasta roller (hello tuck-shop arms now that I am not forced to slave over a clip-on-the-bench hand roller) and the meat grinder/sausage maker – both have made life awesome.
What I really love about the Kenwood Chef series is its adaptability, but also knowing that it will last forever. When my Mother got married she was gifted the same Kenwood (just an earlier, less shiny model) and it’s never failed her, it keeps churning, grinding, blending and mixing and I grew up knowing that I had to have one just the same.
So, I made some super easy burger patties with ‘MYO mince’ meat and the result was wonderful. Not only was it fun dropping meat through a grinder, but I turned a tough cut of meat into a tender, juicy patty which needed little more than a few sliced pickles and provolone to have me hungry for more…
Makes 5 burger patties
750gm beef top side (the ratio needs to be 70/80% lean meat to 20/30% fat – so choose a piece that has a nice length of fat along it), cut into 2cm chunks
2 tsp onion powder
1 tsp garlic powder
1 egg, lightly whisked
Salt and pepper
- Place your meat grinder equipment in the freezer (grinding plates, grinder attachment, bowl which meat will fall into etc) and allow to cool for 1 – 2 hours. Freezing the equipment will ensure the meat doesn’t heat when pushed through the grinder and therefore won’t result in a mush. Also, I recommend semi-freezing your meat chunks to deliver an even better result.
- Attach your meat grinder to your bench-top mixer and fit with a 3mm grinding plate (you don’t want it too fine or else the patty will be dense and not retain pockets of juicy meat goodness inside the patty), place cold bowl underneath (where the meat will come out) and commence mincing.
- Continue mincing until all the meat has been passed through. There will be a small amount of meat left inside the grinder, you can pass this using a slice of bread, or if you’re generous like I am – feed it to your expectantly waiting dog who has been sitting patiently at your feet for the past 15 minutes.
- Mix through onion and garlic powders, salt, pepper and egg to the mince meat. Using your hands form burger patties by taking a small handful, compacting into a nicely rolled ball (done between your hands) and then gently press between your palms.
- Cook in a hot non-stick pan for 2-3 minutes per side (or longer if you prefer a well-done patty).
- Serve with your favourite burger toppings and onions rings/fries.