If you don't have a grinder, you can use a food processor too. There is a huge difference in the finished product between a home prepped patty and a store or manufacturer processed beef patty. I think it is worth the effort of preparing your own ground protein(s) for a burger at least once. I was hooked once I did. Hopefully someone will find the following useful:
Food Processor Ground Sirloin Tip Directions: (Directions below were from a book on burgers I would cite it if I could recall the title)
2 lb sirloin tip - makes (4) 3/4" inch patties
4 Tbsp melted butter
- Trim sirloin so there is no more than 1/8th inch of fat anywhere and all silverskin is removed.
- Cut into 1/2" pieces.
- Lay out sirloin pieces on a baking sheet and freeze for 30-45 minutes. You want the pieces hard around the edge but still pliable overall.
- Divide pieces into 4 batches.
- Grind batches to about 1/16" inch in food processor. Usually about 20-22 pulses. Rearrange meat as needed between individual pulses.
- Return each batch to the baking sheet and spread it out. Discard any long strands of gristle or large chunks of fat.
- Drizzle butter over the contents of the sheet while gently tossing with a fork. (adds fat and helps bind)
- Make 4 lightly packed balls and flatten them to 3/4" patties. Use your fingers to depress the center of each patty to 1/2".
- For any type of hot and fast grilling: freeze the patties for 30 min. (You don't need to do this if you are using a skillet as you get a quicker more solid sear).
- Grill as hot as you can manage it, 4-7 min each side or until your done-ness temp is reached. For my liking: 130-132 is about 4 min each side on a Summit preheated for 15 min and be sure to oil the grates just before dropping patties)
It isn't as hard as it sounds but does add about an hour to prep time although it is time well spent in my opinion.
Cheers!
