Fresh Ground American Burgers

This morning I took out the small meat grinder and cut up a couple of roasts to grind for burgers this evening. One was a chuck roast and the other was a tender end chuck roast and both were Black Angus.

I like to season my burger meat with just salt and black pepper so I do that prior to grinding it so that it really gets into the meat.
I also cut the meat in sort of strips so that it gets pulled into the auger and through the cutting plate.



Fresh ground meat is a beautiful thing.



You've just got to have hot dogs on an all American national holiday like today!



When hanging out by the grill you have to know what time it is. Time for a nice cold beer. This on was a 22 oz'er.



Making the patties this evening I made 'em rough with the least amount of handling.



Usually I don't sauce them on the grill but I did today.



While burgers were on the grill I griddled some sliced onions with a little butter, Worcestershire sauce and Tabasco sauce. Almost done!



Since I cut the front lawn today I worked up an appetite so I had two burgers along with some of the doctored up canned baked beans I did this afternoon too.



Again I couldn't decide which plated burger picture I liked better so here's another.



Any time I use fresh home ground beef the burgers taste 10 times better but these really were delicious. Having those rough edges makes for more surface area to get that little crisp like charred texture.