How to Grind Your Own Beef for Burgers

Grinding your own beef for perfect burgers (and more) is easier than you may think! Use this handy guide when you’re ready to take the leap. You’ll never look back!

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Ready to get cooking? Check out these beefy recipes when you’re done:

• Ground Beef Bulgogi
• Wagyu Beef Meatballs
• Chili Con Carne
• Korean BBQ Meatballs 

Peace, family.

We’re quickly approaching the first day of summer which means that grilling season is in full effect. While the Texas heat usually sends me running for cover and the comfort of a frozen  margarita, I can still appreciate a good cookout, especially when it includes a perfectly cooked hamburger. 

I can get down with all types of burgers. Turkey burgers, chicken burgers, salmon burgers (yes, this is a thing), and even a good veggie or black bean burger. But there’s something so satisfying about a beef burger, especially when the meat is freshly ground. 

Grinding your own beef for burgers probably sounds super intimidating and difficult, but let me tell you, friend – it’s not. In fact if you have the right tools it’s actually super easy. Let’s get into some details. 

What Tools Do I Need?

My method for grinding meat employs the use of a KitchenAid stand mixer with a food grinder attachment. They sell both metal and plastic attachments, with plastic being the less expensive of the two. I will also link some options below for standalone food grinders, but just know that I have not personally tested those options. 

The key to working with these tools is to ensure that they are kept very cold. This is because as they heat up they also impact the meat temperature. If the meat gets too warm it will become slimy in texture and difficult to work with. Storing your tools in the freezer up until the moment you need to use them will help ensure that they remain cold.

The KitchenAid food grinder attachment includes several pieces:

• Food Grinder – this includes the body of the grinder along with grind screw, blade, and collar.
• Food Tray – the part of the tool where the unground meat enters. 
• Fine Grinding Plate – for a finer, smaller grind.
• Coarse Grinding Plate – for a larger, more coarse grind.
• Food Pusher – to help push the meat into the grinder.

In addition to the KitchenAid stand mixer and food grinder attachment, you will need:

• Sharp Knife and Cutting Board: For cutting your meat into manageable pieces.
• Freezer Bags: To contain the meat and the attachment pieces while in the freezer.
• Large Bowl: For catching the meat as it comes out of the grinder.

Benefits of Grinding Your Own Beef

You may be wondering why someone would even want to do this. Here are some of the benefits of grinding your own beef:

• Control: When you prepare your own food, you have way more control and know exactly what you’re eating. Bye-bye supermarket mystery blends. You can also control the meat to fat ratio for maximum juiciness. If you prefer a leaner burger, you can create that too!
• Taste: Almost everything tastes better fresh, and ground meat is no exception.
• Freshness: When you grind your own beef, you know exactly when it was prepared, and don’t have to wonder how long it’s been sitting in a store cooler.
• Food Safety: Many diners don’t prefer for their burgers to be well-done, but cooking store-bought ground beef “under” can increase your risk for food-borne illness. Grinding your own meat greatly reduces this risk.

What Cuts of Beef Work Best for Grinding Burgers?

• Chuck Roast – this is the cut that I choose most frequently. It typically has a 80/20 meat to fat ratio making it great for meatballs and burgers. It has gorgeous marbling throughout the cut and is a true crowd pleaser. You can even add sirloin or tri-tip, if preferred.
• Brisket – This is very good to mix with chuck and short rib.
• Beef Round – Beef round tends to be a leaner cut, so if you use it you will need to add fat/trimmings for a juicier burger.
• Short Rib – this cut is especially fatty and flavorful, but will cost you more per pound.

How to Grind Your Own Beef for Burgers

Ensure that your grinder parts are kept in the freezer until time for use.

Cut beef into pieces small enough to fit into the meat grinder.

Ensure that the meat has been refrigerated for at least a few hours or kept in the freezer for at least an hour. You want it very cold or even slightly frozen!

Assemble the grinder per manufacturer instructions. You will use the coarse grinding plate first. Ensure that you have a large, empty bowl for catching the meat when it exits the grinder.

Load the meat into the food tray in small batches.

Set the KitchenAid stand mixer speed to “5” and use the food pusher to guide the meat through the grinder.

Turn the stand mixer off. Ensure that no meat is remaining in the grinder. Remove the coarse grinding plate and switch to the fine grinding plate.

Grind the meat a second time, now using the fine grinding plate, at the same speed. Remember to have your bowl ready for catching the meat!

That’s it! You’re done, friend! Told you it was easy.

Cleaning the Food Grinder

Running bread through the meat grinder is a good way to clear out remaining debris. Furthermore, the collar, tray, and pusher are all dishwasher safe. The grind screw, grinding plates, and blade should be hand washed using warm, soapy water.

Storing Ground Beef

This meat will last in your refrigerator (40° F or below) for up to 3 days. If the meat was not previously frozen, you can store in air-tight bags in the freezer for use within 4 months.

Seasoning the Beef

Depending on how you intend to use the beef, you can throw seasonings, aromatics, or fresh herbs into the grinder with it. If you have a specific use in mind, then you can do this to enhance the flavor. Otherwise, I would wait to season the beef according to the recipe that you’re using.

How to Know When Beef Had Gone Bad

You can look for a few indicators that will tell you if your beef is no longer safe to eat:

• Texture: if the beef has become slimy, definitely toss it.
• Color: if the beef has turned brown or gray, it’s time to let it go. Fresh beef should be redish/pinkish in hue.
• Smell: if the meat smells putrid or rancid, it’s definitely a no-go!

Safety Tips

• Ensure that the stand mixer motor has completely stop prior to disassembling the grinder.
• Don’t use your fingers to feed the beef into the grinder; always use the pusher.
• Be careful when handling sharp pieces/blades.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri