Episode 24: Burgers

Do you love hamburgers? Do you butter your buns with care? And most importantly, do you grind your meat at home? If these questions make you feel like you need a cold shower, you’ve come to the right place. This week on Spilled Milk, we cook and eat a couple of supremely juicy burgers and share our best tips for buying and grinding meat. Recipe: The Spilled Milk Burger. www.spilledmilkpodcast.com

13 thoughts on “Episode 24: Burgers

  1. Andrew

    The best burger mix I’ve found is to go with 2 parts brisket; 1 part short rib; and 1 part either sirloin, tritip, or lean chuck. I don’t worry about trying to grind small amounts either. I grind the short rib and brisket through the big die on the kitchen aid then pass it back through with the 3rd meat on the small die. I then portion out and shape 6oz patties, then put what I’m not cooking that day on the a pre chilled sheet pan in the freezer. It only takes an hour for them to be rock hard or so. It’s also very nice to have a big supply of great burgers in the freezer.

  2. Lydia

    Ever since I listened to the milkshake show, I have been obsessed with buying malt powder. Where do you buy it?! Apparently it’s not sold in Canada (have no idea why not), and I am tired of searching, so I thought I’d come straight to the source of my obsession. Where in Seattle do you buy malt powder? I live in Vancouver, so I can look for it next time I’m there. I’ve never found it in Bellingham, I’m afraid. Thanks a lot!

    1. mamster Post author

      Lydia, Molly and I buy Carnation Malted Milk powder; I get it at QFC in Seattle. I think it’s in the coffee aisle. Hope this helps!

  3. Jennifer

    Damn you both! I desperately want a hamburger now. At least you gave me two local spots to go satisfy my hunger. I’m a Red Mill fan on occasion, but I do love me a gourmet burger!

  4. Becky

    This has nothing to do with burgers but I just listened to your corn podcast (and couldn’t leave a comment there any longer so I’ll drop it here). I set the corn cob down horizontally on the cutting board. Slice one side of kernals off, roll the cob onto the flat side and you can now easily cut off the kernals and they don’t fly anywhere… or proceed to buy the world’s biggest bowl as option #2. ;)

    1. mamster Post author

      I will try that, and I also just set it so that comments won’t close so fast in the future.

  5. Lydia

    Thanks Matthew! I’ve only checked Fred Meyer, and they only had Ovaltine. Everyone has Ovaltine. I won’t settle. Next time I will check QFC.

  6. Jayme

    I moved to DC from Seattle about a year and half ago and the burger episode made me very homesick and threw me for a loop at the same time. How do you talk about the best burgers in Seattle and not mention Palace Kitchen, Voila or Lunchbox Laboratory? If you haven’t tried any of those, drop everything and go now. Seriously. I will admit the Lunchbox Laboratory burgers are sort of ridiculously large, but honestly, the burger of the gods is a thing of beauty.

    1. mamster Post author

      Hey, Jayme, I think we mentioned Lunchbox Lab and then it got left on the cutting room floor. As for Palace Kitchen, the day after we recorded, I was like, “Damn! I can’t believe I forgot Palace Kitchen!”

      Apologies to both. They are great burgers.

  7. Annie

    While listening to your podcast today, I had an epiphany. I NEED a meat grinder! My husband hunts elk, deer, sheep, bison, etc, and all these game meats need to be mixed with fattier meats to improve their texture. I’ll mix them with short ribs of beef. Brilliant! Thanks for the inspiration! Wish me luck….

  8. Conney Jo Keel

    Oh, I gotta GET me somma this! Hubby loves grinding meat for a burger, so he’ll have to check it out, too.

    There IS TOO food outside Seattle: check out the 42nd Street Cafe of Seaview, Washington. We are not connected financially with them. Well, we turn over the debit card regularly (6 times in the last 4 weeks…and we don’t even live in the area!). So if you ever leave Seattle, check it out. :) Link below.



  9. SSteve

    This episode has made me decide to resurrect our out-of-service Kitchenaid. It’s the model that moves the bowl up and down instead of the mixer tilting back. The bowl-moving mechanism broke after about a dozen uses. That was eight years ago. I was so mad that I threw it in our storage locker and forgot about it. But the motor still works so I can use a meat grinding attachment. Maybe I’ll even see if I can get the bowl-raising mechanism fixed.

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