Meat Grinding Tips as Explained on The Martha Stewart Show
- Cut meat into strips before grinding; this will prevent it from becoming pasty. Place meat in freezer until chilled, approximately 4 minutes.
- Remove chilled strips from the freezer. Using a KitchenAid mixer fitted with a meat grinder attachment with the large hole plate, feed meat strips through, being sure to alternate cuts. Let the worm grab each strip (on speed 2), and after it passes through the grinder, gently toss the ground meat with your hands to distribute the fat evenly.
- Using your KitchenAid grinder attachment fitted with the small hole plate, feed the meat through using the wooden pusher.
- Weigh meat out on a scale to evenly divide the meat.
- 1-1/2 lbs. ground pork
- 1 small red onion, minced, plus slices for serving on burgers
- 3/4 cup barbecue sauce
- 1 tsp. salt
- 1/4 tsp. pepper
- 4 soft onion rolls, split horizontally
Gently form meat mixture into 4 equal size patties. With thumb, make a 1/2 inch deep indentation in the center of each. This helps keep burgers flat during grilling.
Season the barbecue pork burgers with salt and pepper; grill until cooked throughout, five to eight minutes per side.
Serve on onion rolls with sliced onion and remaining barbecue sauce.
- 3 lbs. ground beef chuck
- 2 tbsp. plus 2 tsp. Worcestershire sauce
- 1 tbsp. salt
- 1 tsp. black pepper
- 4 oz. bleu cheese (or other soft cheese, such as Brie)
- 8 rolls or buns, split
- 2 cups packed baby spinach
- 2 beefsteak tomatoes, cut into 8 slices
- Sautéed mushrooms
Heat grill or griddle to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, salt, and pepper. Form into eight equal-size mounds.
Shape cheese around each patty. Press a small well in the center of each beef mound. Place cheese in well. Wrap beef around cheese, pinching to a seal.
Cook cheese stuffed burgers on grill until cooked through, about five to eight minutes.
Serve with spinach, mushrooms, and tomato slice.