Playing with the new meat grinder
A couple years ago, Theo, our friend Laura, and I read an NY Times article about how to make the best burgers. At the time we lacked two main ingredients: a meat grinder and a grill. However, now we have both and Laura was in town a few weekends ago, so it was the perfect time to test out the article. We picked up grass-fed organic chuck and brisket from Whole Foods, following the rules of fat percentage (85/15). We used butter to lube the grinder first (we were supposed to use suet, which is meat fat around the kidneys/loins of an animal). We seasoned the meat with cilantro, salt, pepper, garlic, and soy sauce and then fed it through the grinder. Those were some delicious burgers :-D
