"Shaun aRe" > wrote in message
eenews.net...
>
> <"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?

Aack, no! Never add anything to hamburger meat except perhaps a bit of salt.
If you add other ingredients and a binder you are making meatloaf, not a
burger.


--
Peter Aitken