Good Food

Grinding Your Own Hamburger Meat

New York Times Minimalist columnist Mark Bittman shows us how to make delicious hamburgers. The author of the popular How To Cook Everything cookbook series recommends buying your own cut of meat and grinding your own patties.

By Evan Kleiman • May 12, 2014 • 1 min read

New York Times Minimalist columnist Mark Bittman shows us how to make delicious hamburgers. The author of the popular How To Cook Everything cookbook series recommends buying your own cut of meat and grinding your own patties.

The Real Burger

Yield: 4 servings

1 1/2 to 2 lbs not-too-lean sirloin, in chunks

1/2 white onion, peeled and in chunks, optional

Salt and pepper to taste.

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Evan Kleiman
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Good Food

Grinding Your Own Hamburger Meat

New York Times Minimalist columnist Mark Bittman shows us how to make delicious hamburgers. The author of the popular How To Cook Everything cookbook series recommends buying your own cut of meat and grinding your own patties.

Share

Good Food

Grinding Your Own Hamburger Meat

New York Times Minimalist columnist Mark Bittman shows us how to make delicious hamburgers. The author of the popular How To Cook Everything cookbook series recommends buying your own cut of meat and grinding your own patties.

Share