It is fun and very tasty to make your own beef burgers from scratch. All you need is a meat grinder. You will need beef with a lot of marbling, like chuck (as I used here) or shortribs. Without fat, the burgers won’t have a lot of flavor.
With a meat grinder…
…it only takes a couple of minutes to turn a piece of beef into burger meat.
I used food rings to shape the burgers. Since I was going to cook them sous-vide and the food rings were too high, I decided to cut out circles of parchment paper and put two burgers on top of each other in each ring.
Please note that these burgers are 100% beef. There is nothing else in them, not even salt.
I like my burgers medium rare, which implies some food safety risk if you just grill the burger. And so I decided to cook the burger sous-vide first, in order to pasteurize the meat.
The food rings help to maintain the shape of the burgers when you vacuum seal them.
The burgers were cooked sous-vide for 4 hours at 55C/131F. This is enough to pasteurize them. Longer would also have been fine, too. As the meat is ground, the tenderizing effect of sous-vide is not really necessary.
I took the sous-vide appliance onto our boat (which has electric power) to cook them sous-vide on the boat. (This photo and all the remaining photos were made on the boat with my iPhone.)
After cooking sous-vide, the burgers only need a short time on the grill over VERY hot charcoal. I used a grilling basket to easily flip the burgers. As there is no filler, they can fall apart quite easily.
After grilling, I seasoned both sides with salt and freshly ground black pepper. A good quality burger doesn’t really need any sauces or other condiments to enjoy the full beefy flavor.
As you can see, the meat is nicely medium rare on the inside.
We love Mexican food and we love fish, and these are my fish tacos.