Leave it to America’s Test Kitchen to come up with the best burger-making technique. It begins with freshly ground meat. I’ve never attempted to grind my own meat before, as I don’t have a meat grinder, but this recipe doesn’t require one! All you need is a food processor. Cubes of meat and butter are frozen before being pulsed in a processor until “rice-like.” It amazed me how easy and mess-free this method really is. Since the meat is frozen, it doesn’t turn gummy and stick to the sides of the processor. I hesitated seasoning the burgers with so much salt, but ATK’s measurements are foolproof.
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