WILBREAD

Ingredients

• 1 kg / 2.2 lb Brisket
I like making a mix of 80% lean meat and 20% fat.
• Salt
• Pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 to 2 tbsp Mustard

Equipment

• Chef Knife
• Cutting Board
• Meat Grinder
• Wax Paper
• Press
• Tray

Instructions

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1. Cut the meat into small pieces and place them in the freezer for about 20 minutes. This will make them firm and easier to grind.
1 kg / 2.2 lb Brisket

2. Allow the plates and bowl of your meat grinder to chill in the freezer as well, as this will help you achieve a smoother texture when grinding the meat.

3. Assemble your meat grinder according to the manufacturer's instructions.

4. Grind the meat using a coarse plate for a crumbly texture.
For a more even texture when using lean meat and fat, I like to grind the meat twice.

5. Prepare a press by lining it with wax paper. If you don't have a press, you can shape the patties by hand. Pressing down with your hands or using the bottom of a plate to flatten them evenly.
I'm using 18 cm by 40 cm / 7 in by 15 in pieces of paper.

6. Season the ground beef, then divide it into 7 portions, each about 140 g / 5 oz. Shape them into patties.
1 tsp Salt
1 tsp Pepper
1 tsp Garlic powder
1 tsp Onion powder
1 to 2 tbsp Mustard

7. Press the patties firmly and rotate them as needed to ensure they are evenly flattened.

8. Chill the patties in the fridge for at least 30 minutes before cooking them.

Enjoy!

Tips

• Beef patties can last in the refrigerator for about 2 days. They can also be stored in a zip-top bag in the freezer for about 3 months.
• You can season your ground beef with a variety of condiments to enhance the flavor. Mustard, parsley, garlic, and onion are all excellent choices. Experiment with different combinations to find your favorite flavor profile.