Sunday, February 6, 2011

Great Burgers

Yesterday, I posted about carving up the rib roasts I’d been wet aging and between the meat from squaring up the ends, that in the tails, and other trimmings, I ended up with 6 lbs - from all 5 roasts. In times past, depending upon how much there was, I would have cooked it for the dogs or just tossed it. But, remember the meat grinder attachment I posted about for our Kitchen Aid mixer the other day in my homemade sausage post, well it will grind beef too. I stuck the meat in the freezer for 45 minutes, to get it good and cold, then ran it through the smaller grinder die, followed by a quick mix.

So it was burgers for supper. Bev mixed a little garlic and onion in hers then used pretty traditional spices on it.  After cooking, she topped it with cheddar cheese, roasted jalapenos, sauted onions and put it on a bed of lettuce with a sour cream and salsa dressing.  Kinda reminds you of the go-the-extra-mile burrito she made for me the other day.

She said it was delicious except a little too hot - she needed some anaheims.

 For mine I decided to go Greek after reading Pam’s post over at For The Love Of Cooking, but I decided to put my stuff in the meat. To my half pound of meat, I mixed in some

Cavenders Greek Seasoning, 1 tsp
Kalamata olives, diced
Pepperoncini pepper, diced
Red onion, diced

Then I made two ¼# patties, added Feta cheese to the top of one, topped it with the other patty and sealed the edges. I would have liked to top it with a little Tzatziki sauce, but didn’t want to make some for just this burger.

Sided it with a salad with Greek dressing and crumbled feta.

It was outstanding and the best part is I still have about five pounds of it for other things – I feel a ribeye meatloaf coming on.

Have a great day and thanks for visiting.



  1. Won't be long and you'll be a grinder guru! Look out here come's fish meatballs!!!

  2. You're making me want to drag those old grinders up from the basement and ..well.. grind. A mid week common meal for us is Dirty Rice and I always use ground chicken breast. Next time CB's are on sale I might just give it a try. If I remember right my mom made alot of ham loaf with that grinder.

  3. Yum, that Greek burger and a salad are a perfect meal. I have a KA grinder and never think to use it to grind beef. I've learned so much from you about preparing meat and I inspect the meat display at Costco with a totally different eye than I did a vew months ago. Thanks so much for lots of great information, Larry. I'm looking forward to BBQ this summer.

  4. These sound like some killer burgers! I love the toppings!

  5. Prime Rib Burgers!!!!

    Great idea, Larry, just wonderful. And a prime ribloaf? Awesome too.

  6. Man, looks delish and my guess it was. You really go all out for a hamburger. ;)

    Are you going to root for those Stellars?

  7. Larry, You and Bev are wild and experimental! Your burgers look great, (made from prime rib, why wouldn't they!), but our preference is straight up...fried on a griddle...with maybe a good slice of sharp cheddar or pepper jack to finish them off. (Of course, Laurie would also be happy to add a few sauteed onions!) Take Care, Big Daddy Dave

  8. Okay, now you've done it. I must have a burger and preferably one stuffed with cheese and goodies. Delicious sounding meal!

  9. I would have loved to have one of these. I'd be willing to forgo any topping and just have the beef salted. Your burger sounds outstandingly good. I hope you have a wonderful day. Blessings...Mary

  10. I love grinding your own hamburgers! And grinding them out of rib roasts...?? mmmmmmm... I bet they were amazing!! I love the Greek twist you put on your burger too!


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