"Peter Aitken" > wrote in message
. com...
> "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.

I've never needed binder myself but I do use S&P and a little finely minced
onion. I like onion in my burger.


Shaun aRe