How to Make Homemade Burgers
In short: burgers are always good, but if you make your own buns and grind some meat, your at-home burgers will be your absolute favorite. And possibly the highlight of your locked down week.
Try twice grinding on the medium sized plate.
GRIND YOUR OWN MEAT
Grocery grind has 100+ cows in it, yup! Try grinding up just one cow and you’ll taste the difference.
Started using a meat grinder about year, erm, TWENTY of cooking. And naturally I’ve made soo soo many burgers - I made burgers for a living!
But it took me twenty years and a global pandemic to just suck it up and get the dang meat grinder.
Don’t waste twenty years.
Find a manual meat grinder - or add an attachment to an existing machine.
You actually know what’s IN your burger, and you can copy your most-missed flavors like smashburgers very easily just by adjusting the types of meat you add to your mix.
Fresh buns cooling, fresh steak grinding. Drums gotta wait.
Use two bowls and grind twice.
Create patties for grilled burgers, balls for smash burgers.
Bake Your Own
If you can roll a ball and squish it, you can make your own buns.
Burger buns are giant rolls, and rolls are way easier to make than any sourdough recipe you tried in 2020. Any recipe from King Arthur flour will get you there.
Shaping dough balls.
Egg wash, then add seeds.
Ah that soft close texture. Recipes with dry milk do the trick.
100% Sirloin for Grilled Burgers
My current favorite for small grill burgers. It seems criminal to grind a steak but you truly won’t regret it!
Yall Up Eñ Yo Mouth Burger
Use milk or egg wash to adhere everything spice to your buns. Here we grace 100% sirloin with lots of parsley and freezer tots for the win.
Winter Burgers
Bonus points for homegrown lettuce.
Blurry sesame goodness.
Pickled red onion and fresh tomato, yes in December, thank you California.
Double burgers made for a silly holiday meal, but honestly this is just way tooo much meat.
However, this is not too much cheese. There is, of course, no such thing.
Summer Burgers
Ya’ll just chop red onions and store in a jar with lemon juice for these easy fridge pickles.
That magic time of year when fresh grilled CSA corn and a bit of butter meet.
Summer burger and a beer on the balcony
Oh hello, brioche buns and bacon. And more homegrown lettuce!
100% CHUCK Smash Burgers
Great smash burgers need only your fatty everyday chuck. Grind twice, slap on a hot grill, and THEN hit with S&P.
SMASHBURGER: 2 ounce patties,smashed onto a skillet, 3 minutes each. There’s a homemade bun under the shredded lettuce and pickled red onions. Simple weeknight meal. Serve your tiny burgers on small plates and I promise the size will feel just right.
Tiny smash sliders pair with the tiniest baked potato and cooked greens. Herbed chevre is hiding underneath that patty!
Other Bun-Based Sandwich Options
Buns are a nice first stop for fried chicken sandwiches too.
These make eggcellent breakfast buns.
Extra dough? Divide it evenly for sliders!