Scored a buncha 93/7% ground beef a few weeks back. Good deal, but not a great blend for hamburgers.
And I have half a pound of bacon in the fridge I need to use up.
And I have a Cuisinart.
Hmmmm.
My Nobel prize should be along any day. Those were some darn good cheeseburgers.
Check with the meat dept to find out what they do with fat that is trimmed off. No idea what sort of quantity thy might be generating these days, but they might be willing to give it to you for disposal purposes.
Bacon is a gift from God. Not the healthiest thing to eat, but a damn good ingridient for any food which includes bread = YUM !!
When all you have is lemons –
learn to like lemonade!
A good burger ALWAYS beats a bad steak…
Houah
We mix about 25% ground pork (bacon ends) with beef to make burgers.
YUMMY!
There’s a couple of restaurants here in Kalifornia called Slaters 50/50. They mix beef with ground bacon at a 50/50 ratio = Great burgers!
Never thought of doing ground bacon with meat that’s too lean. Genius. Bought a couple whole filet mignon last week for a great price. My store gets ones that aren’t cut very nicely and kind of “butchered up” and sells them for $8.77/lb. Also picked up a bunch of leftover chuck roasts that were really cheap and nice and fatty. Came home and cut steaks from the filets and saved all the bits and pieces that were too small for steaks. Cubed up the chuck and ground it up with the filet and all the fat trimmed from it. Ended up with 35 quarter pounders. I’m eating a couple as I type. I hard freeze them on covered trays overnight and then vacuum pack in lots of eight. Even after months in the deep freeze they still taste like fresh made ones. I do love that vacuum sealer. Found a place called Commercial Bargains on Amazon. Great place to buy rolls of bags. At first it looked like they were the same outrageous price as Food Saver bags, but they’re 50 ft rolls. Food Savers are only 20 ft. Same quality. Turned on a lot of friends to them…………
Had bacon/burgers earlier this year at a potluck, yummy burgers indeed! I will also add ground/bulk pork sausage to ground venison (50/50) for breakfast ‘venison sausage’. This works equally well with any game animal like elk, antelope, etc.