Seeing a recent news headline – “70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’” Reminded me to make a post about one of my recent culinary experiments.
I have a tendency to buy steaks at Costco, and that results in me having lots of frozen beef in the fridge. I was trying to eat my way through a package of ribeyes before they got gross, and decided to get creative and make burgers out of one.
As you can see above, I used the blender. The resulting meat slurry ended up a little too finely ground for my tastes. If I ever do this again, I’m going to err on the side of “chunky”. Interestingly, these cooked through a good deal faster than the ground chuck I usually use. I think this might be attributed to the fine grind – the fat is in smaller pieces, could melt faster, and perhaps deep fried the meat from the inside out?
The end result was not bad, but I think I’d have enjoyed the steak more.