Proper hamburger

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I've done that with steak (usually ribeye)....trim off the excess fat, mince it and press into the surface of the steak. I also have a pot of rendered beef fat that I use for roasties and steaks. Just wondering if the mince wasn't fatty enough for smashed burgers for whatever reason if beef suet would work as an addition to make it around 70/30. Don't see why not?
 

Boab

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I think suet would work as long as it's not that dried stuff for making puddings. I think that has a load of flour added. Otherwise it's just fat as far as I know. Best tip for mincing though is put everything in the freezer before you start, mincer especially. When the fat is very cold it minces better, rather than smearing through the die it comes out more like the minced beef.
 
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I've done that with steak (usually ribeye)....trim off the excess fat, mince it and press into the surface of the steak. I also have a pot of rendered beef fat that I use for roasties and steaks. Just wondering if the mince wasn't fatty enough for smashed burgers for whatever reason if beef suet would work as an addition to make it around 70/30. Don't see why not?
Why would you mince Rib Eye?
 
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Oh, that still is the best part.
Can be, as I said I try to put any excess fat to better use either as a render or minced and pressed into parts of the cut that maybe aren't as generously marbled or without any marbling at all. Depends on the animal, sometimes you get a huge nugget of fat between the muscle groups that'll never render especially when the meat is cooked to fairly rare, I'd rather repurpose it than leave it or eat it unrendered.
 
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