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Kita Roberts | Girl Carnivore

Your burger era starts now. ๐Ÿ”ฅ

Published 4 days agoย โ€ขย 1 min read

โ€‹BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOPโ€‹

How to grind your own burgers

There's a texture difference you feel before you taste it - loosely packed, freshly ground beef has a give that pre-made grocery patties never will. An 80/20 blend of chuck and sirloin, ground together, gives you the fat distribution for a proper sear and the depth of flavor that makes people stop mid-bite and ask what you did differently.

This is where burger month starts.

๐Ÿฝ๏ธ WEEKNIGHT WINNERS

Sharp Tip:

The moment freshly ground beef leaves the grinder, the clock starts on everything that makes it good. Every extra squeeze, every re-press, every pass through warm hands compresses the meat and costs you texture. Form your patties cold, in one pass, with just enough pressure to hold a shape. You're not sculpting... you're barely asking the meat to cooperate.

โณ WEEKEND PROJECT

Harissa Butter-Stuffed Lamb Burgers

Ground lamb packed around a core of harissa compound butter that melts through the patty as it grills. The outside chars. The inside is running with spiced butter before it ever hits the bun.

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Kita Roberts | Girl Carnivore

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