Another first for me - making my own burger patty from scratch. This simple recipe calls for two meats: ground beef short ribs and ground veal. The short ribs gives the burger the rich fatty goodness, while the veal adds a velvety texture. The result is simply a deep, juicy and delicious beefy flavour.
Ingredients:
20 oz. (1-1/4 lb. or 600 g) ground boneless beef short ribs
20 oz. (1-1/4 lb. or 600 g) ground veal
3 tbsp Dijon mustard
3 tbsp red wine (the bolder the flavour, the better)
1 egg (optional)
Salt and fresh black pepper
20 oz. (1-1/4 lb. or 600 g) ground veal
3 tbsp Dijon mustard
3 tbsp red wine (the bolder the flavour, the better)
1 egg (optional)
Salt and fresh black pepper
Procedure:
Ask your butcher to debone and grind short rib meat. Advise the butcher not to trim off too much of the fat, as it adds a lot of flavour. Note that deboned meat is about two-thirds the weight of bone-in — handy to know especially when increasing batch size.
Break up the two meats onto a platter, mixing the varieties, in a single layer. Don't overmix at this point or meat will toughen. Set aside.
In small bowl, blend mustard and wine. If desired, beat an egg into this mixture (this will help the patties keep their shape). Drizzle wine mixture over meat. Sprinkle with salt and pepper. With as little mixing as possible, combine all ingredients.
Form eight 3/4" thick patties (or 6 if you want a thicker burger), packing mixture together tightly. Cover and chill for at least one hour or overnight (allowing patties to "set" in the refrigerator also helps them retain their shape) before barbecueing or pan frying.
Source: House and Home Magazine
