Home ground garlic butter beef burger

original blog post: https://greedygirlcooks.blogspot.com/2017/09/home-ground-garlic-butter-beef-burger.html

Tips for grinding in a food processor:

1. Freeze the blade
2. Chop meat into 1 inch cubes
3. Partially freeze the meat, they should be half melted half frozen
4. Oxtail fat needs to be rock solid for the food processor to blend it.
5. Work in small batches

Ingredients

For the burger patties

½ lb Sirloin lean and flavor (could also use a rib eye)

2 lbs Chuck good fat content and cost effective

¼ cup Oxtail fat great flavorful fat

½ lb Brisket flavor and cost effective

3-4 pinches of salt per burger

3 tablespoon butter

1 garlic clove

Fried plantain

1 very ripe plantain

3 tablespoon coconut oil

Toppings

Lettuce

Grilled onions

Relish

Bbq sauce

Smoked gouda

Mayo

Instructions

For the beef patties

• Blend each cut separately
• Add the cubes of meat to the processor about two handfuls at a time and give it 6 two second pulses and set aside
• Grind the oxtail fat into the finest possible size so it distributes evenly into the burger
• If it melts too fast, return it to the freezer to harden before repeating
• In a bowl lightly mix all the cuts together then add back to the processor for 3 pulses just to further ensure they are combined thoroughly
• Form into evenly sized patties, I like mine a little thin about to ½ inch thickness, sometimes less. Place in the refrigerator to set up for about 10 minutes for immediate use, or wrap in individual cling wrap and set in the freezer for use in the future.

For the plantain

• Heat the coconut oil in a sauce pan and fry the strips of plantain until crispy
• Remove from the oil when both sides are cooked and charred
• While still hot mix thoroughly and turn into a paste

To cook the burgers

• Bring a grill to medium/high heat
• In a bowl melt the butter and shred the garlic into the butter
• Season both sides of the burger patty with salt and place on a hot grill
• You want to cook the burgers 5 to 6 minutes per side depending on the thickness of your patty. basting with the garlic butter, but not flipping more than twice, the more you move the patty the more it can dry out. I sometimes try to flip only once.
• Once you have grilled both sides and basted both with butter the last 30 seconds top with cheese and allow it to melt (cover the grill to speed up the melting process)
• Remove from the heat and allow to rest for a few minutes

To assemble

• Toast the buns, in garlic butter, spread the top half with plantain spread and the bottom with mayo
• Place the burger patty on the mayo, top with grilled onions, relish and bbq sauce
• Finish with some lettuce and the top bun