In article ws.net>,
"Shaun aRe" > wrote:

> <"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
>
>

With enough fat, you should not need binders. :-)

Sirloin IMHO is way too lean to make a decent ground patty.

It's lean enough to use for steak tartar if you trim all of the fat off
prior to dicing it.

I get a craving for raw beef from time to time and I generally use well
trimmed sirloin, dipped in lightly salted raw egg yolk.

Yum!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson