<"alan[rem???????????? wrote in message
...
> I did used a Kitchen Aid grinder attachment to make chopped meat for
> hamburgers and it was very simple and most of it went into the
> dishwasher. I was just going to by ground sirloin at another market
> but it's a zoo there so I decided to get three pieces of sirloin cut
> for london broil. I ground in everything and didn't trim it at all.
> I used the metal extruder plate with the small holes.
>
> After I was finished, I mixed it all together with my hands not for
> too long and maybe not long enough. I made hamburgers that were 1/3
> of a pound each but I felt that I didn't compact them enough.
>
> Out of 10 people who were there, 9 wanted their hamburgers medium to
> well. I should have made mine after everyone else's because I like
> mine medium rare. I was disappointed with the taste. I don't know if
> it was from one of 3 reasons or maybe all of them.
>
> 1. Perhaps I didn't mixup the meat enough after it was ground.
> 2. Perhaps I didn't compress the patties enough. It seemed as though
> they were to soft and almost flakey.
> 3. Perhaps sirloin london broil doesn't make good hamburgers as it
> might be too lean. I had no way of measuring but the meat could have
> been 95% lean and that is too lean for a good hamburger. .
> 4. Maybe it was just a little too overcooked but I don't think it was
> only that.
>
> Can you make hamburgers out of london broil or meat cut for steaks?
> Will the fat content be too low and if so, what do you use? Before I
> saw the sirloin, I was going to try top round and skirt steak. Maybe
> I should have mixed the skirt steak with the sirloin.

Did you season the meat at all and maybe add some finely diced onion?
Anything to help it bind?




Shaun aRe