How to Grind Hamburger From Roast Beef

Recognize that commercially ground hamburger usually contains up to 30 percent of fat, and typically, the lower grades of beef are used. You can choose your own roast beef and grind the beef up differently depending on the purpose of the hamburger and the recipe.

Instructions

1. Maintain the level of consistency with your ground hamburger by starting with a whole inside round roast. Do not add other cuts of beef or scraps.

2. Make sure your work area is clean. Use clean knives, a clean grinder, and wash your hands with soap and water.

3. Rinse the roast beef. Let it drain for about a minute to get rid of any excess water and blood. Remove and discard any veins or blemishes in the roast.

4. Cut your roast beef into strip-size pieces that will fit your grinder. Run your meat through the grinder once with a course or large hole.

5. Pass your roast beef through the grinder once more using a smaller hole to make the ideal consistency for hamburgers that are juicy and light in texture.

6. Run the roast beef through the grinder an additional time to create a finer, firmer texture of ground hamburger meat for meatballs or meatloaf.

7. Use your food processor to grind your roast beef into hamburger for meals such as chili or goulash where you would prefer a coarser grind. Cut the roast beef into chunks and then pulse it in the food processor until the texture looks right.

Tips & Warnings

• Use the entire roast, fat and all. Without the fat, your hamburger meat will fall apart and have fewer flavors.

• Divide the ground hamburger into meal-size portions, place into sealable freezer bags, mark the bag with the date, and place in freezer.