Loading…
26
Grinding my own chuck for burgers beats buying pre-ground 80/20 every single time
I run a small shop in Boise and for years I bought pre-ground 80/20 from my supplier because it was fast and easy. After 6 months of customers saying my burgers were fine but not great, I switched to grinding fresh chuck daily on a 1/8 inch plate and the difference in taste and texture was night and day. Is anyone else grinding their own for retail sale, and what fat ratio do you shoot for?
1 comments
Log in to join the discussion
Log In1 Comment
river_scott12d ago
Man, hate to burst your bubble but 1/8 inch is pretty coarse for burgers. That plate gives you a loose, crumbly grind that falls apart on the grill unless you really work the patties. Most shops I know running fresh grind for burgers go with a 3/16 or even 1/4 inch plate for better bind and juiciness, then maybe a second pass on 1/8 if they want it finer. For fat ratio, 80/20 is fine but a lot of folks bump it to 75/25 with fresh chuck since the fat renders off different than the pre-ground stuff.
4