Man Cooking His Own Way | Game Changing Burgers @IBuildItHome | Uploaded July 2024 | Updated October 2024, 4 minutes ago.
I've made and eaten a lot of burgers, made literally hundreds of different ways, but this is my ultimate. It's juicy, tasty and tender - a never fail recipe.
The meat ratio is around 2 parts beef (I think brisket is the best) to 1 part pork shoulder. Removing the majority of the fat from the beef keeps the meat to fat ratio perfect when you use the fatty cut of pork. And maybe you are different, but I'll take pork fat any day over beef fat.
In this video I started with a 6lb brisket and 3lb shoulder and ended up with 26 quarter-pound burger patties plus 52 meatballs that I didn't show.
I ground it in two batches and seasoned the meat with salt, black pepper and Cajun spice, then put it in the fridge overnight to let the seasoning mingle and penetrate the meat.
To form the patties I used a 3D printed press I designed. You can download the print files for it here:
dropbox.com/scl/fi/byqhllxs0et0d2qkkv3e6/Burger-Press.zip?rlkey=pewl61xa3aj6xa1v9oz29eua1&st=lawg0bz7&dl=0
The press makes patties 4-1/2" in diameter, but you can scale it to any size in your slicer. The peel sheets are washable and reusable, so no need to print more than two, and they don't have to be printed with flexible filament - regular PLA will work as well.
Like this and want to help me buy more food for cooking videos? Chip in here:
Patreon: patreon.com/user?u=865843&ty=h
I've made and eaten a lot of burgers, made literally hundreds of different ways, but this is my ultimate. It's juicy, tasty and tender - a never fail recipe.
The meat ratio is around 2 parts beef (I think brisket is the best) to 1 part pork shoulder. Removing the majority of the fat from the beef keeps the meat to fat ratio perfect when you use the fatty cut of pork. And maybe you are different, but I'll take pork fat any day over beef fat.
In this video I started with a 6lb brisket and 3lb shoulder and ended up with 26 quarter-pound burger patties plus 52 meatballs that I didn't show.
I ground it in two batches and seasoned the meat with salt, black pepper and Cajun spice, then put it in the fridge overnight to let the seasoning mingle and penetrate the meat.
To form the patties I used a 3D printed press I designed. You can download the print files for it here:
dropbox.com/scl/fi/byqhllxs0et0d2qkkv3e6/Burger-Press.zip?rlkey=pewl61xa3aj6xa1v9oz29eua1&st=lawg0bz7&dl=0
The press makes patties 4-1/2" in diameter, but you can scale it to any size in your slicer. The peel sheets are washable and reusable, so no need to print more than two, and they don't have to be printed with flexible filament - regular PLA will work as well.
Like this and want to help me buy more food for cooking videos? Chip in here:
Patreon: patreon.com/user?u=865843&ty=h
