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 • • 1 min readNew 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.
Music Break -- En Mi Soledad - Bajofondo Tango Club
The full episode
2 of 8
Portuguese Pastries; 1001 Things to Eat; The Herbalist- 1:00The Market Report
- 8:00Grinding Your Own Hamburger MeatYou’re reading this
- 15:00Italy for the Gourmet Traveler
- 22:00Portuguese Pastries
- 29:00The Banquet
- 36:00The Herbalist in the Kitchen
- 43:00Eat This!: 1001 Things to Eat Before You Diet
- 50:00History of African-American Food
The full episode
2 of 8Portuguese Pastries; 1001 Things to Eat; The Herbalist- 1:00The Market Report
- 8:00Grinding Your Own Hamburger MeatYou’re reading this
- 15:00Italy for the Gourmet Traveler
- 22:00Portuguese Pastries
- 29:00The Banquet
- 36:00The Herbalist in the Kitchen
- 43:00Eat This!: 1001 Things to Eat Before You Diet
- 50:00History of African-American Food