Fresh-Ground Brisket Burgers

Even though I was really looking forward to it, I missed the Series 3 premiere of Downton Abbey on January 6th. However, it was scheduled for a repeat airing last Saturday at a later time (10:00 PM) which was perfect because it gave me plenty of time to try out my Kitchen Aid grinder attachment and make Cooking Light’s fresh-ground brisket burgers for dinner. I’m embarrassed to say that I received this grinder attachment as a Christmas gift in 2011. I’m not sure why I waited a whole year to use it, but it was my loss because these fresh-ground brisket burgers were delicious! And, I felt a sense of accomplishment that I was grinding my own meat because, a la Downton Abbey, their meat would have been fresh-ground as well. Although Miss Patmore’s grinder would definitely be a hand-crank as opposed to my electrical one.

Using brisket meat was definitely the right choice for these burgers; even the meat guy at Fox & Obel said so as he had seen the same recommendation on The Cooking Channel. The brisket was tender and only needed a dash of salt and pepper to enhance the flavor. Cooking Light’s recipe suggested passing the brisket through the grinder twice, but I found this to be a bit cumbersome. A lot more of the fat got stuck in the twisty tube the second time around, but maybe this was Cooking Light’s intention. I’ll have to experiment next time with the meat only going through once. Also, be warned that this recipe produces somewhat small burgers, so if you’re thinking you’ll get a nice, big, juicy burger, be prepared to bite into a nice, small, juicy burger.

About these ads