The Grind
April 23, 2009 – 6:31 pm
One of the great pleasures of having one’s own meat grinder comes from the luxury of autonomy over the fat content of ground meats. It seems that most store bought ground beef comes with a fat content of no greater than 30%. But we all know that a fattier burger is just where it’s at sometimes.
I came home the other night with a burger craving so unrelenting that I pulled some beef chuck from the fridge, trimmed the fat from the lean, diced it all, then blended to a consistency of about 65% lean, 35% fat. This I put through the medium grind plate of my hand-powered Universal grinder. The result was formed and pan-seared to medium rare.
Of course I didn’t stop there.
I didn’t have any cheese afoot, and so I pulled out a little leftover garlic peppercorn bechamel sauce that I’d whipped up for creamed kale over the weekend. This I warmed atop the burger in the pan. And when you’ve got fresh mushrooms and basil about, it doesn’t make sense not to saute them in the beefy pan juices and thicken yourself up a nice little mushroom sauce. That’s what I did.
The result of all of this went between two wedges of toasted sour black rye, and onto a plate in a photogenic position before being squarely devoured. I give you the Bechamel, Mushroom and Basil Hamburger Sandwich.
2 Responses to “The Grind”
Ok, your blog is gastroporn of the highest quality. ~drool~
By CrushGirl1 on Apr 27, 2009
I didn’t have any bechamel lying around but I did have some goat cheese which I blended with a bit of yogurt which I mixed with the mushrooms and basil to go over the burger. Great!
By briegull on May 6, 2009