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Grinding Meat for Steak Burgers
August 19, 2014 • Posted by Sara Croft from Solid Gold Eats

There are burgers, and then there are steak burgers. If you have had a true steak burger, you know the difference. Steak burgers have a richer, meatier flavor, and the texture is usually a little looser than other beef burgers. What sets them even further apart is when you take steaks and turn them into burgers at home. Sounds complicated? Not when you have a food processor.

Finding the right steak

Before I could get started with the food processor, I had to find the right steak for the burgers. Ultimately you can use any cut of beef you want and you will end up with a delicious steak burger, but chuck and sirloin are two steaks commonly found in grocery stores at a decent price. For this recipe I used only chuck steak because I found a great deal on 3 pounds for $10.00.

What should you look for? Steak that has a good ratio of fat and meat. While very lean steaks may sound like a great low-fat option, burgers need fat in order for the meat to stick together. If it is too lean, you might as well make a loose meat sandwich instead.

Skirt, flank and rib-eye are great cuts of meat and suitable for steak burgers, but for that price, I would rather enjoy them seared on a skillet and eaten as is. Eye of round and other cheaper cuts of meat are great for steak burgers because once they are chopped in the food processor, they are no longer the tough cuts they once were.

Creating the burgers

From here, I cut the steaks into 2 inch cubes for the food processor. While the Cuisinart is powerful, you can’t just throw the steak in there and expect it to be processed evenly. The key to great steak burgers is not to over process or pulse the meat. Just like when you make a standard beef burger, overworking the meat toughens it, and nobody wants a tough burger.

I pulsed the steak in the food processor in three batches, since I was working with three pounds of steak. This is important – pulse the steak for 1 second, then pause, then pulse again, repeating until you have pulsed 10 times or for 10 total seconds. Remove the lid from the food processor and stir, noticing any large chunks of meat or fat. If you need to pulse it again, do so only 2 or 3 times until everything is of similar consistency. You want a medium-fine ground meat.

Food Processor Meat

Once you have pulsed all of the steak in the food processor, you can decide how much you want for your burgers. I kept 1 pound to make 3 burgers for myself and John and I froze the other two pounds for a later use.

From here, everything is quite simple, not that the steak burger process has been difficult anyway, right? Gently mix in your favorite seasonings (or my recipe below), patty them up and either grill them or cook them on the stove in a skillet. Since the weather has been beautiful lately, John grilled these patties outside to create a nice char on the outside, but you can cook them any way you like.

We didn’t stop there, though. Mushrooms, jalapenos and onions were sautéed in a skillet with a little salt, beer mustard and Worcestershire for additional flavors. Top that mix on your burger with a toasted onion bun and you have a restaurant-quality steak burger, made at home!

Photo steak burger

Steak Burgers with Mushrooms, Jalapeños and Onions
Makes 3 Patties

16 ounces chuck steak
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon yellow mustard
1/4 teaspoon paprika
1 teaspoon coconut oil
1/2 cup sliced mushrooms
1/4 cup sliced jalapenos, seeds removed
1/2 yellow onion, sliced thin
Onion buns

Slice the steak into 2 inch cubes. Place half of the steak cubes in the food processor. Pulse for ten seconds, pausing between each second. Stir, and pulse for 3 more seconds. Remove the meat and repeat the process for the other half of the steak.

Season the ground steak with the salt, black pepper, onion powder, garlic powder, yellow mustard and paprika. Gently mix the spices evenly into the meat with your hands. Form the meat into three patties. Flatten them by placing the meat in between two plates, gently pushing down to flatten the meat.

Grill the burgers for 4 minutes per side or cook them in a skillet for 6 to 8 minutes per side or until medium well.

In a small skillet, heat the coconut oil over medium heat. Cook the mushrooms, jalapenos and onions until soft, about 5 minutes. Top the burgers with the vegetables and serve on onion buns or your favorite burger buns and enjoy.

Note: Sara Croft from Solid Gold Eats was given a product as compensation for writing this blog post, and all opinions expressed are completely the writer's own.

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