**The Art of Making Beef Mousse**

When it comes to making beef mousse, there are a few precautions that need to be taken to ensure that the final product is safe and delicious. The first thing to consider is the quality of the ingredients. For this recipe, we're starting with cubed beef, about an inch and a half in size, which will be ground into a pound of meat. We're using eight ounces each of sirloin and chuck, as these cuts are ideal for making a flavorful and tender mousse.

Working small batches is key to avoiding over-processing the meat, which can lead to a dense and tough final product. To achieve this, we'll be working in pulses with our processor, starting with the chuck. This will help us to break down the meat evenly and prevent it from becoming too fine or uniform. The first pulse will typically result in small chunks of meat, but as we continue to process, the meat will start to break down into a more consistent texture.

To ensure that our beef mousse doesn't become too processed, it's essential to take breaks between pulses and check on the consistency of the meat. We're aiming for a grind that's slightly coarser than regular ground meat, which will help to maintain the texture and structure of the final product. By working in small batches and taking the time to inspect our progress, we can create a high-quality beef mousse that's sure to impress.

**Seasoning and Portioning**

Once we've achieved the perfect grind, it's time to season our meat with some basic ingredients. For this recipe, we're keeping things simple with just one essential seasoning: kosher salt. A good rule of thumb is to use about half a teaspoon of salt per pound of meat, as this will provide plenty of flavor without overpowering the natural taste of the beef.

In terms of portioning, we're aiming for five-ounce patties that are perfectly sized for grilling or pan-frying. To achieve this, we'll be using our scales to measure out the exact amount of meat needed, which will help us to ensure consistency and quality in every burger. A five-ounce patty is large enough to provide a generous serving of beef, but small enough to still be manageable on the grill.

**Cooking Techniques**

When it comes to cooking our burgers, we need to use some basic techniques to achieve the perfect crust and texture. First, preheating our pan or griddle is crucial, as this will help us to create a crispy exterior and juicy interior. We're aiming for medium-high heat, which should be sufficient to sear the meat quickly and evenly.

To cook our burgers, we'll be using a gentle touch and avoiding any pressure or force that might push out the juices from the meat. This means no patty smashing or pressing down on the burger with a spatula – just a light, even heat that will help us to achieve a perfect crust. By cooking our burgers for about four minutes per side, we'll be able to achieve a medium-rare finish that's sure to please even the most discerning palates.

**The Finishing Touches**

Finally, it's time to add some finishing touches to our burger. We'll start by toasting our buns on the grill or in the oven, which will help us to create a crispy and golden exterior that complements the juicy beef inside. Next, we'll add a generous dollop of mayonnaise or other condiments, followed by a sprinkle of fresh black pepper to add some extra flavor and texture.

As we assemble our burger, it's essential to remember that sometimes less is more. By using just one small dollop of mayonnaise and a light hand when adding the condiments, we can create a sauce that will enhance the flavors of the meat without overpowering them. Finally, by serving our burger on a toasted bun with all the trimmings, we'll be able to create a truly exceptional dining experience that's sure to delight even the most discerning foodies.

"WEBVTTKind: captionsLanguage: ennow the key to successful grinding or chopping is preparation all the meat should be cubed to about an inch and a half and chilled now for a pound of ground meat we're going with eight ounces each of sirloin and chuck there are a couple other precautions you can take to make sure that you don't process your ground meat straight into beef mousse which may sound like a good thing to eat but trust me it isn't those things are working small batches and with quick pulses so i'm going to start with the chuck just kind of scatter it around and it doesn't look like much but that's actually the perfect amount for a processor this size the second part is working in pulses it usually takes about 10 to get there so here we go one two three four five six by the way this is where i would stop if i was making chili take a look good chili grind that was six right yeah seven eight nine ten there we go we got one one little chunk in there but besides that that's great looking ground chuck got some good fat work through there which is exactly what we need to hold this mixture together later on now same thing with the sirloin one two three four five six this is where i'd stop if i was making steak tartare but hey that's another show seven eight nine 10. and take a look yeah here we go same texture basically as the chuck a little finer of a grain maybe but that's because it's a little bit leaner once you've got everything turned out just kind of mix it over get it as combined as you can next up seasoning and we only need one thing salt kosher salt i'd say about half a teaspoon for a pound of meat that's all no herbs no chopped onions no garlic no soup mix no mysteries just salt why well because it actually seasons the meat makes it taste beefier as opposed to herbie or shality or garlicky or anything like that any other flavors that want to hitch a ride can wait to ride on the bun now when it comes to portioning we like five ounce patty not four not six five and to get it we go to the scales now see five ounces renders the perfect patty four inches by three quarters of an inch now when shaping use a light hand now just start by kind of shaping it into a ball just kind of throw it back and forth until you've got an orb there then flatten out gently just kind of make a disc like this using as little pressure as possible now if your hands tend to get hot use a little bit of cold water it'll it'll make the meat stick less when it comes to pans i like cast iron it's extremely dense so it gets very very hot and it can hold on to that heat even once foods hit it that means that meats whether it be a steak or a hamburger will have time to develop a really nice crust now i like a griddle for hamburgers because no sides means easy spatula access i don't have to fight my way down in there to flip the burger over i put this over medium-high heat too maybe three minutes before i'm ready to cook and to figure out if pan's ready just kind of drop a little water right into the middle now if it if it sizzles up like that and quickly evaporates you're in the zone good to go if it just kind of lays there and looks at you gets one or two bubbles in it then you've definitely got more heating to do and if the drops kind of just skittle off the side of the pan like rain on a freshly waxed car hood you need to take the pan off the heat and let it cool down for a minute before cooking this is perfect into the pan no patty smashing we've all seen it in a movie with a diner scene or something someone's squishing the burger and it hisses and makes this wonderful sound well that sound comes from the fact that this is pushing all the juice out of the burger sure it makes it cook quicker but it makes the meat a whole lot drier so no smashing if you're looking for a medium rare burger and wilds grind your own meat if you're not looking for a medium rare burger well they still taste great go for four minutes on each side if you prefer a medium burger look for five minutes each side then we'll be ready to flip and we'll be ready for the second cardinal rule of burgers now before you pour on the usual condiments do me a favor just try this just just one time okay toasted bun right little little mayonnaise or a lot of mayonnaise depending on how you feel about mayonnaise a little black pepper fresh ground right in the middle okay now that is going to form the base of a sauce that will be completed by the juices from a well-rested hamburger patty cooked medium rare of course top that off with the other part of the toasted bun younow the key to successful grinding or chopping is preparation all the meat should be cubed to about an inch and a half and chilled now for a pound of ground meat we're going with eight ounces each of sirloin and chuck there are a couple other precautions you can take to make sure that you don't process your ground meat straight into beef mousse which may sound like a good thing to eat but trust me it isn't those things are working small batches and with quick pulses so i'm going to start with the chuck just kind of scatter it around and it doesn't look like much but that's actually the perfect amount for a processor this size the second part is working in pulses it usually takes about 10 to get there so here we go one two three four five six by the way this is where i would stop if i was making chili take a look good chili grind that was six right yeah seven eight nine ten there we go we got one one little chunk in there but besides that that's great looking ground chuck got some good fat work through there which is exactly what we need to hold this mixture together later on now same thing with the sirloin one two three four five six this is where i'd stop if i was making steak tartare but hey that's another show seven eight nine 10. and take a look yeah here we go same texture basically as the chuck a little finer of a grain maybe but that's because it's a little bit leaner once you've got everything turned out just kind of mix it over get it as combined as you can next up seasoning and we only need one thing salt kosher salt i'd say about half a teaspoon for a pound of meat that's all no herbs no chopped onions no garlic no soup mix no mysteries just salt why well because it actually seasons the meat makes it taste beefier as opposed to herbie or shality or garlicky or anything like that any other flavors that want to hitch a ride can wait to ride on the bun now when it comes to portioning we like five ounce patty not four not six five and to get it we go to the scales now see five ounces renders the perfect patty four inches by three quarters of an inch now when shaping use a light hand now just start by kind of shaping it into a ball just kind of throw it back and forth until you've got an orb there then flatten out gently just kind of make a disc like this using as little pressure as possible now if your hands tend to get hot use a little bit of cold water it'll it'll make the meat stick less when it comes to pans i like cast iron it's extremely dense so it gets very very hot and it can hold on to that heat even once foods hit it that means that meats whether it be a steak or a hamburger will have time to develop a really nice crust now i like a griddle for hamburgers because no sides means easy spatula access i don't have to fight my way down in there to flip the burger over i put this over medium-high heat too maybe three minutes before i'm ready to cook and to figure out if pan's ready just kind of drop a little water right into the middle now if it if it sizzles up like that and quickly evaporates you're in the zone good to go if it just kind of lays there and looks at you gets one or two bubbles in it then you've definitely got more heating to do and if the drops kind of just skittle off the side of the pan like rain on a freshly waxed car hood you need to take the pan off the heat and let it cool down for a minute before cooking this is perfect into the pan no patty smashing we've all seen it in a movie with a diner scene or something someone's squishing the burger and it hisses and makes this wonderful sound well that sound comes from the fact that this is pushing all the juice out of the burger sure it makes it cook quicker but it makes the meat a whole lot drier so no smashing if you're looking for a medium rare burger and wilds grind your own meat if you're not looking for a medium rare burger well they still taste great go for four minutes on each side if you prefer a medium burger look for five minutes each side then we'll be ready to flip and we'll be ready for the second cardinal rule of burgers now before you pour on the usual condiments do me a favor just try this just just one time okay toasted bun right little little mayonnaise or a lot of mayonnaise depending on how you feel about mayonnaise a little black pepper fresh ground right in the middle okay now that is going to form the base of a sauce that will be completed by the juices from a well-rested hamburger patty cooked medium rare of course top that off with the other part of the toasted bun you\n"