Keep your beef cold, grind it twice with Casa M between passes—friction kills flavor, beef stays beef
Ingredients
FOR THE GROUND BEEF
- 2 pounds of chuck or round roast
- 1 pound beef short rib meat
- 1 pound brisket (flat end)
- 1 pound bacon
- 3 Tablespoons Casa M Spice Co® Chain Reaction®
- 1 Tablespoon black pepper, freshly ground
- 5 jalapeño chiles, seeded, and diced fine
- 10 oz Cheddar Cheese, coarse grate
Method
-
01
Chill meat in freezer until very cold
25 minOnly if meat isn't already cold; 20-30 minutes.
-
02
Cut meat into grinder-sized pieces
5 minKeep your beef in the freezer until you're ready to grind—cold meat won't smear on the blade, and that friction is what turns a juicy patty into a hockey puck. Cut pieces small enough to feed through your grinder without forcing them, or you'll generate heat that'll wreck your spice blend's flavor.
-
03
First grind pass with medium die
8 minMix meat as you feed grinder; collect on sheet pan.
-
04
Weigh portions and season with spices
10 minDivide into 5 portions, sprinkle Chain Reaction and black pepper, mix gently.
-
05
Second grind pass for finished texture
8 minPass seasoned meat through grinder again.
-
06
Portion and mix in cheese and jalapeño
12 min1 lb portions, 1 diced jalapeño and 2 oz cheddar each; mix gently with fingertips.
-
07
Form patties using burger press
15 min6-7 oz portions, use burger paper and press lightly to avoid compression.
From Mike's Notebook
Cold meat grinds cleaner and faster—warm beef smears and loses flavor to friction.
Mix cheese and jalapeño with your fingertips, not a spoon—overworking makes dense, tough patties.
Use the burger press lightly; heavy pressure compacts the meat and kills the tender crumb.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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