Learn how to grind your own burger and take your backyard barbecue to the next level of epic. Your very own DIY designer burgers and bangin’ slaw will be sure to impress.
By Chris Cockren
That’s the slaw. It’s tangy-mustardy-spicy crunchness in a bowl. It’s a bit in yo’ face by itself, but when slathered on a juicy, rich beef patty… hello flavor party in your mouth.
And now let’s talk about grinding your own designer burgers. Why? Because it’s cool. And right now, artisan/small-batch/DIY is all the rage. And we want to act cool and be a part of the rage.
You have 2 options for creating your own DIY burger. First, have the butcher grind the meat for you. That’ll probably work for you if you:
-have an awesome butcher
-have a good relationship with your butcher
-are a butcher
-know somebody that is a butcher
But your local dingy grocery store meat department probably isn’t going to do it for you. And if they do, that’s amazing and you live in a much nicer, caring part of the world then NYC. But NYC still rocks and I wouldn’t trade it for your super nice meat department butcher anyway.
The other option, and the more fun option, is to grind the meat at home with your KitchenAid Food Grinder Attachment. Just make sure you use the larger “coarse” dial.
And a word of warning… sometimes the grinder likes to splurt out some meat juice. Yea, kinda gross. We just held a disposable plastic cup close to the dial (with enough room for the meat to fall out into the bowl) and that caught all the juices. Make sure you plan accordingly. I’d hate for your kitchen to look like a scene from Dexter.
And remember, you don’t want to pack the meat tight. That’s one way to guarantee a compact, tough burger. Handle it with care. Treat it with some TLC. Talk sweet nothings into its ear (don’t do that).
And do yourself a favor and make a tiny depression in the middle of each patty with your thumb. Burgers tend to puff in the middle as they cook, so that indentation helps to make the patty stay flat.
And then boom, cook up those burgers and you have yourself a Fat Tyler.
Now, for it to be a certified Fat Tyler burger, you need a couple things:
-a mix of sirloin, short rib, and brisket for your burger blend
-the spicy-tangy-mustardy slaw in the recipe below
-a brioche bun
-melted cheddar or american cheese
-cooked to a perfect medium-rare… medium maybe. Maybe.
Nothing more, nothing less. The man is particular about his burger.
And listen, for the record, no… it’s not called a Fat Tyler because he’s fat. That’s just a complete coincidence. This burger is actually Tyler’s riff on Michael Symon’s famed burger, the Fat Doug.Print
Chris is a New York based food blogger that loves bringing friends and family together through food. On his blog, Shared Appetite, Chris chronicles his culinary adventures of eating his way in and around NYC, as well as cooking and entertaining at home.