Back-to-school season is a perfect time to learn something new. Wish you had more confidence in your knife work? Curious about the art of pastry? Eager to wean yourself off takeout? Whatever your motivation, go “Back to School with Bridget” this week on The Feed. Bridget Lancaster, who holds down the fort at our Online Cooking School, puts the “fun” in the fundamentals of cooking. Gather your notebooks and knives, and see you in the kitchen—the best classroom we know.
Burgers are the best. They’re a crowd-pleaser and can be loaded up with cheese and all sorts of toppings, sauces, and spreads. But store-bought ground meat, while convenient, is a far cry from the best option out there. We’ve found that the very best burgers come from meat we’ve ground ourselves, and it doesn’t require a whole lot of time or even any special machinery. All you need is a food processor.
There are a few tricks that go beyond simply shoving the meat into the hopper. Our recipe for success involves breaking down the meat into small chunks and sticking it in the freezer before grinding. Once you’ve watched Bridget in the video below and tried your hand at making your own, we bet you won’t go back to store-bought or pre-made patties anytime soon. The difference is that striking.
HOMEWORK: Grind up a few pounds of meat in batches using our technique (trimming and cutting a roast into small pieces and freezing until firm). Aside from beef, you can also experiment with pork, chicken or turkey thighs, or lamb.
EXTRA CREDIT: Grind your own burger meat and then try your hand at our recipe for Juicy Pub-Style Burgers. The recipe is free through September 18, 2013.
The machine works! It really works!