Ribeye burgers

Discussion in 'Grilling Beef' started by idahopz, Nov 10, 2015.

  1. idahopz

    idahopz Smoking Fanatic

    We like to purchase meat in bulk at the restaurant supply places and then vacuum seal in smaller chunks. Had the remaining two ribeyes we purchased about a year ago ($3.99/lb) - ground them up with a few chicken tenders.  The meat was still perfect - a testament to vacuum sealing.  These were among the best burgers we've made ever.

    The meat was as red as the day it was packaged - the steak was thawed, then cut into chunks and freshly ground in a KitchenAid.

    Grilled asparagus and potato wedges (not shown)

    Topped the burgers with smoked Gouda, pickled jalapeno, onion, and tomato - the burgers still tasted like the original ribeye steak, but were butter tender.

  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Man, you are a cooking machine! Really enjoying your posts. Everything looks great!
  3. idahopz

    idahopz Smoking Fanatic

    Thanks worktogthr [​IMG]

    We love to cook, and share experiences, and the ones I've been posting have occurred over the past year or so (I like to take pictures [​IMG])

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