Can I grind a leg of lamb to use for burgers or is this going to be too dry a cut?
I also have a beef chuck roast I was thinking of grinding and adding in with the lamb to stretch it a little further and maybe help with the texture/fattiness of the burgers.
Recommended by Food52
3 Comments
If you're going to grind it fresh at home, you'll obviously trust the person who prepared the meat (you), so you can serve it medium rear, which eliminates the fat issue. If you want it to " look like a beef burger" for guests sake, incorporate a little ground pork. This will counter the lack of fat content. But, I'd go for the medium rare burger.