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The Burger That Made Me Rich! The Secrets Revealed.

https://www.youtube.com/watch?v=OzM7ITHwW7g

TLDR Homemade burgers made from ground chuck, flank steak, and pork belly turned out thick, juicy, and steak-like, though grinding the meat was tough and the ingredients cost about $4–$5 per burger.

Key Insights

Choose a balanced blend of meats

Combine chuck, flank steak, and pork belly to make burgers with a rich, steak-like flavor. Chuck provides a familiar beef base, flank steak adds a chewier texture, and pork belly contributes fat for juiciness. Adjust the proportions to suit your taste, and consider brisket or short rib for a future variation.

Grind the meat carefully

Use a medium grinding plate for a hearty texture rather than an overly fine grind. Fatty pork belly may be difficult to process and can slow a home mixer, so feed it through patiently and avoid forcing the machine. Once ground, mix the meat thoroughly so the fat is distributed evenly throughout the blend.

Shape patties loosely for a juicy result

Form the mixture into evenly sized portions, such as 8-ounce patties, and flatten them gently. Avoid compressing the meat too much, since tightly packed patties can become dense. A loose shape helps preserve a tender, juicy texture during grilling.

Season simply and grill to your preference

Season the patties with salt and a seasoning blend such as Lawry’s shortly before cooking. Grill them until they reach your preferred level of doneness, then add cheese if desired. The finished burgers can be served on buns or enjoyed without them.

Compare cost, effort, and flavor

Homemade grinding gives you control over the meat blend, but it takes time and can cost more than buying a prepared blend. In this example, roughly 5.5 pounds of meat cost about $46, or around $4–$5 per burger. Consider whether the improved control and steak-like flavor are worth the added expense and preparation.

Questions & Answers

What meats did they grind to make the homemade burgers?

They ground chuck, flank steak, and pork belly.

How did they grind the meat, and what texture were they aiming for?

They used a KitchenAid mixer with the medium grinding plate to create a hearty, steak-like texture.

How much meat did they make, and what did it cost?

They made about 5.5 pounds of ground meat for roughly $46, or about $4–$5 per burger.

Why did they prefer making their own ground beef?

They wanted to know what was going into their meat rather than relying on store-bought ground beef.

How did they shape and season the burgers?

They mixed the meat thoroughly, shaped it loosely into 8-ounce patties, flattened them, and seasoned them with salt and Lawry’s.

How did the burgers turn out?

They were thick, juicy, and steak-like, with a chewy texture from the flank steak. They added cheese and enjoyed them without buns.

What burger blend might they try next time?

They discussed trying a brisket-and-short-rib blend and noted that pork belly adds great fat.

Summary of Timestamps

They grind chuck, flank steak, and pork belly with a KitchenAid mixer to make homemade burgers. Using the medium grinding plate gives the meat a hearty, steak-like texture.

The pork belly proves especially challenging to grind and slows the mixer, but they thoroughly combine the meats so the fat is distributed throughout the blend. Their 34-year-old KitchenAid manages the job.

Although they enjoy making the burgers, the ingredients cost about $46 for roughly 5.5 pounds of meat—around $4 per burger, which is more expensive than their usual restaurant blend. They prefer grinding their own meat because they are unsure what goes into store-bought ground beef.

They shape the patties loosely to help keep them juicy, avoiding a dense, bologna-like texture. After letting the meat dry, they season it with salt and Lawry’s and form it into flattened, 8-ounce burgers.

The burgers come off the grill thick, juicy, and steak-like. The flank steak gives them a chewy texture, and they add cheese and enjoy the burgers without buns.

They estimate each burger costs about $4–$5 and consider experimenting with a brisket-and-short-rib blend next time. They also note that pork belly contributes excellent fat to the mixture.