Grind your meat?

[Bob_Wood]

@Melissa M c C a l l

The recipe I used from the V-M site was:

3 large pasteurized egg yolks
1/4 cup (60 mL) lemon juice
1 teaspoon salt
1/8 teaspoon white pepper
3 large garlic cloves
1 cup (240 mL) light olive oil

It really did thicken nicely in the fridge. If I have a complaint, it’s that it was a bit too acidic. I don’t think I got a full 1/4 cup out of my small lemon, and it was still quite assertively lemony. Next time I’ll probably cut the lemon juice a little and up the garlic.

I have more than half of the aioli left… must grill a couple of artichokes before the clouds return.

I didn’t look up the aioli recipe, just the mayo recipe. Not only does 1/4 cup of lemon juice sound like a lot (and it was), next time add more oil. It will thicken nicely. I think I’d use real olive oil too, not that light stuff. Better flavor.

[Brian_G_r_a_f_s_t_r_o_m]

I often spruce up my hamburgers by mixing in Italian Sausage. I usually do about 4 parts beef to 1 part Italian sausage. Great flavor combo, and in this instance it would serve the dual purpose of adding fat to the mix. Delectable.

Juicy Lucy’s are another great way to keep a burger moist, although they are significantly more labor-intensive than your standard burger. I think they’re worth it.

[M_M_c_C_a_l_l]

We’re at it again, but today we’re using Painted Hills chuck instead of Costco sirloin. By the end of the summer, we may sacrifice a third of a Flannery Ribcap to our grinder. You know, for science.

Mmm Mmmeat!

[Michael_Bowden]

@Melissa M c C a l l

By the end of the summer, we may sacrifice a third of a Flannery Ribcap to our grinder. You know, for science.

Mmm Mmmeat!