This is a special post. A joint post by Carmi and Ashley gets you double the recipes. Hope you enjoy and Happy 4th!
Click HERE for a great hamburger bun recipe!
Carmi Adams Take on a Burger (and cocktail):
Patriotic holidays always make me think of grilling (tasty beverage in hand) and kids running around laughing. I attribute my love of a good burger to my husband. When I met him 15 years ago, I was a vegetarian and he was a ‘meat and potatoes’ kind of guy. Our taste buds have come a long way since then, and he taught me that a burger could be so much more than a patty of ground meat thrown on a grill.
The Ankarsrum meat grinding attachment lets the home cook elevate the humble burger even more with freshly ground meat. This allows for personal preference of meat to fat ratio, cuts of meat used and grind size. For a beef burger, I prefer a mixture of 1 part ribeye, 1 part chuck and 2 parts sirloin. This results in a nice meaty flavor with just enough fat to make it juicy. If you prefer a fattier burger, decrease the sirloin and increase the chuck.
This was my first time using the mincer attachment and I was impressed with how quickly and easily it ground the meat. After reading up on grinding meat, I decided to chill the metal parts of the mincer attachment in the freezer and make sure the meat was cold before grinding. This ensures the meat grinds quickly and holds the shape of the desired grind rather than becoming squished and smeared while it grinds. I used the 2nd to largest grinding disc (6mm) which produced a larger grind than you would generally find at the store. I found that this produced a less compact and much juicier burger.
Personally, I think the key to a good burger is infusing the actual patty with flavor. Sure, there are more condiments and toppings than one could ever imagine, but if the patty itself is lackluster then it kills the whole burger. Instead of salt, I used soy sauce to impart more of an umami flavor. Adding in fresh herbs and garlic along with a few other seasonings also really increased the flavor. I added an egg to bind it all together and bread crumbs to soak up all the juices as the meat cooked.
When grilling the patties only flip them once, and for heavens sake don’t smash them down while they are cooking!! If you do, you are squishing all the juicy goodness out of the burger. I noticed with the larger grind that you need to carefully flip the burgers because of them being less compact.
Once your delicious homemade patties are cooked, assemble the perfect burger according to your preferred toppings and condiments. My preference: a little lettuce, avocado or guacamole, a big slice of tomato, minimal ketchup and a healthy dose of spicy mustard. Oh, and a cocktail to go along with it of course.
Since I was trying out the mincer attachment I decided to go ahead and give the berry press/strainer a go. Last month I had a strawberry basil gimlet at one of my favorite restaurants and knew I needed to figure out how to recreate it. The flavor was perfect for summertime, but I didn’t like all the seeds from the freshly pureed strawberries in the drink. This is where the strainer attachment came in. I ran a couple pints through the machine and ended up with a fresh strawberry juice with just a stray seed here or there.
Then my husband and I set about the hard task of perfecting the ratio of ingredients in the drink. Well, if I’m being honest, he concocted and I tasted and said “more of this, less of that.” But we made a good team and ended up with a refreshing cocktail perfect for 4th of July.
Freshly Ground Hamburger Patties
Prep Time: 30 minutes
Cook Time: 7 minutes
½ pound trimmed and cubed ribeye*
½ pound trimmed and cubed chuck*
1 pound trimmed and cubed sirloin*
2 teaspoons reduced sodium soy sauce
Freshly ground pepper to taste
¾ teaspoon dry mustard
½ teaspoon onion powder
2 teaspoons finely minced fresh garlic
1 tablespoon finely chopped fresh chives
¼ cup plus 2 tablespoons fresh bread crumbs
vegetable oil to grease grill
Condiments, toppings and buns of choice
Place the metal mincer attachment pieces and the 2nd largest disc in the freezer while you prep the ingredients. Preheat grill to high heat.
Assemble the meat mincer attachment to the base of the Ankarsrum Original. Turn onto the highest speed and feed the chunks of meat into the grinder, using the plunger to push them down.
Place the ground meat into a large bowl and gently mix with the remaining ingredients.
Shape into 6 patties, approximately ½ inch thick and 4 inches in diameter. Lightly brush the grill with oil. Grill patties approximately 3 ½ minutes on each side, or until desired doneness is achieved.
Assemble burgers according to personal preference.
Yield: 6 burgers
*Cube meat into 2 inch cubes and weigh after excess fat has been trimmed so you end up with 2 pounds of ground meat.
Strawberry Basil Gimlet
3 large fresh basil leaves
1 ounce vodka
½ ounce St. Germain liqueur
3 ounces fresh strawberry juice*
1 teaspoon fresh lemon juice
Approximately ½ ounce simple syrup (depending on sweetness of strawberries)
1 strawberry for garnish
Chiffonade the basil leaves and reserve a small portion for garnish.
Add the rest to a cocktail shaker and muddle with the vodka and St. Germain liqueur.
Add the strawberry juice, lemon juice, simple syrup and ice. Shake to combine. Pour into a cocktail glass. Garnish with remaining basil and strawberry.
Yield: 1 serving
*Fresh Strawberry Juice:
1 pint strawberries.
Attach the berry press/strainer to the Ankarsrum base. Add the splash guard.
Turn on high speed (6 o’clock position) and feed the strawberries through the attachment, using the plunger to push them down.
Run the pulp through 2 more times to maximize the amount of juice. Use in above cocktail or add sparkling water and a little simple syrup for a fresh strawberry soda.
Ashley McCord’s Take on a Burger (and refreshing beverage for all ages)
July 4th has always been one of my favorite holidays. I never pass up the opportunity to wear red (thanks to my love for The University of Georgia Bulldogs) and it has always been a day filled with good food, fun games played with family and friends and of course FIRE WORKS! Here in Atlanta, July is of course nice and hot but for some reason we never complained about being outside on this special day.
I LOVE red meat and I’m excited to add Carmi’s burger recipe to our food repertoire but I wanted to share a new favorite for our family. I recently also tried these burgers out on the guys at my husband’s fire station and they were a huge hit to all five protein loving fireman.
As Carmi said, the Ankarsrum Meat Mincer makes processing your own meat so easy and better yet, allows you to completely control what goes into your food. For these chicken burgers I loved using boneless skinless thigh meat. I trimmed only the very large pieces of fat off the meat and left a little to help with the juiciness of the burger. I also found that putting the mincer pieces in the freezer while prepping the chicken really helped cut down on the meat gumming up. I preferred the standard disc (4.5mm) for my burgers.
Click here to watch a brief tutorial on assembly and cleaning. This recipe is so simple and the ground chicken is the perfect base for the buffalo sauce.
I grilled my burgers a couple of different ways. On the grill, I second the instructions of flipping only once and NO SMASHING with your spatula!! Unlike beef, you want to make sure your chicken is cooked all the way through. I know not everyone has access to a grill so I tried these burgers in a cast iron skillet and then finished them off in the oven. It worked great and they had amazing flavor.
I preferred my burger with some fresh spinach as a base with a bit of the blue cheese mayo and that was it. The rest of my family enjoyed a nice big tomato slice and my husband wanted a bit of extra buffalo sauce.
Now for my kids new favorite beverage. I had used the strainer attachment for the meat mincer several times but only for juicing berries for jelly making. When Carmi told me about testing the recipe for the Strawberry Basil Gimlet I decided to give the attachment a try for a refreshing beverage of my own. I love strawberry and lime together so of course I had to use the Citrus Press attachment to my Ankarsrum for some fresh lime juice! Adding a bit of fresh mint made this drink even better. I have a feeling this will be a go to recipe for many summers to come.
Buffalo Chicken Burger
1 1/2 lb ground chicken
1/2 cup fresh breadcrumbs
1/4 cup finely chopped celery
2 tablespoon hot sauce or buffalo wing sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon olive oil
Blue Cheese Mayo
3 oz. crumbled blue cheese
1/3 cup mayonnaise
Mix in a small bowl and refrigerate until ready to use.
Fresh Ground Chicken Place the metal mincer attachment pieces and the standard disc (4.5mm) in the freezer while you prep the ingredients.
Preheat grill to high heat. Assemble the meat mincer attachment to the base of the Ankarsrum Original. Turn onto the highest speed and feed the chunks of meat into the grinder, using the plunger to push them down. Place the ground meat into a large bowl and gently mix with the remaining ingredients. Shape into 6, 1/3 lb. patties. Lightly brush the grill or baking stone with oil. Grill patties approximately 4 minutes on each side, or until completely cooked through. Time may vary dependent on grill temperature. Assemble burgers according to personal preference. Cooking in a cast iron skillet: Preheat oven to about 400 degrees. Place skillet on the stovetop on a medium/high heat. Depending on the size of your skillet, you may have to cook in batches. Coat the bottom of the skillet with olive oil and place patties in the skillet. Cook about 3 minutes on each side. Place skillet in the oven and finish cooking for about 5 minutes. Remove from oven and assemble burgers according to personal preference. Yield: 6 patties
Strawberry Lime Fizzy
16 oz. container of strawberries, stem removed
1/2 lime juice, about 5 limes cut in half across the middle
1/4 cup raw agave nectar
2 cups crushed ice
1 liter sparkling water, chilled (I used a lime flavored water)
mint, for garnish (optional)
Attach the berry press/strainer to the Ankarsrum base. Add the splash guard. Turn on high speed (6 o’clock position) and feed the strawberries through the attachment, using the plunger to push them down. Run the pulp through 2 more times to maximize the amount of juice. Attach the citrus press attachment to the Ankarsrum base. Turn on medium speed (4 o’clock position). Press each half lime onto the citrus press applying gentle pressure until all juice has been removed. In a glass pitcher combine strawberry juice, lime juice, agave nectar and crushed ice. Give it a stir and add chilled sparkling water. Stir, making sure everything is well mixed. Pour into glasses and garnish with a bit of mint if desired. Yield: 6 servings