CHILEBROWN BURGERS

“For a hamburger today, I will gladly grind it for you Tuesday”. My apologizes go out to J. Wellington Wimpy, for butchering your line. Actually we took fresh meat and ground it to our specifics for a flavorful burger. This simple task was easy, inexpensive and resulted in a flavor profile that rocked. The meat was purchased at our local Wally-Marts bargain meat bin. They discount packages of meat that did not sell the day before. We used a combination of chuck steak, sirloin, and pork shoulder. Once home we trimmed the steaks and removed bones or any silver skin present. The meat was put on a tray and put into the freezer for 20 minutes. This partial cooling hardened the meat for ease of grinding. The handy dandy all purpose Kitchen-Aid mixer has a grinding attachment and we put it to use with the coarse grind. The ground meat was mixed and put back into the Chilebrown ice cave.

We formed the freshly ground meat into patties for grilling. A liberal dose of salt & pepper was the only seasoning needed. Once the burgers are cooked to your liking feel free to accompany them with your favorite toppings. The flavor was stellar. The chuck and sirloin added beef flavor while the pork added richness and needed fat. We cooked our burgers to a medium doneness. They oozed with rich beef and pork flavor love. You will need extra napkins for this meat lover’s delight. Once you have ground your own burgers, you will be on board with the flavor train.

We are packing up the ‘Formula One Racing Honda’ and heading to Arizona to attend “HAVABBQ’ 2012. This is Arizona’s largest state barbeque competition. It will be our first judging duties of the year. We hope to bring you up to date coverage. See you this weekend.