Chilebrown at home

Saturday, August 22, 2009


We got the notion to grind our own hamburger. A Chilebrown twist will be thrown in for kicks. London Broil was on sale at our local grocer. London Broil is a fancy term for top round roast. This cut of meat has virtually no fat at all. Burgers need some fat to add flavor. How can we add some fat. Of course, bacon is the magic meat to solve all your culinary challenges. Bacon and London Broil will be ground and mixed together to form a magical meat pattie.Today the bacon we are using is from Prime Smoked Meats of Oakland, California.

This is the time to break out your Kitchen Aid. The grinding attachment has been a fun little tool. It can turn a boring top round and some cured belly into a Mad Meat mixture. It took all of 4 minutes to plough through 3 pounds of bacon and 5 pounds of London Broil. Mix thoroughly and refrigerate. This was a very simple operation.

These burgers will be served on some home made hamburger buns. The house always smells great when you have some kneaded dough baking in the oven. A beautiful brandywine tomato was sliced. Some home made mustard was offered to slather on our burger creation. This is one fancy burger.

How did it taste. It was supercalifragilisticexpialidocious. The texture was spot on. The bacon was a very pronounced taste. The beef mellowed everything to create a perfect Mad Meat Genius burger. It also helped that we had a great back up team of buns,mustard and tomato. Simple but extraordinaire!!!!


cookiecrumb said...

No wonder the bacon flavor was strong; your burgers were more than half bacon! Wow.
Your buns look so pretty. And in a related note, thanks so much for the link to gluten-free bread. I spent a long time looking everything over, and I'm feeling brave. Ish.
I do crave a burger.

Zoomie said...

I love the idea of the homemade buns! Gonna print that out and try it soon! Thanks. BTW, the whole meal looks amazing.