I'm going to have a hamburger the hard way.
Cut the brisket up yesterday and ground it up this morning before it got hot.
The grinder parts were at 4 below zero F for 24 hours before using.
Bread used to clear out grinder.
Just cut the brisket up in long strips and the #22 swallowed them like a wild hog at a sour mash feast.

Making small patties with the tortilla press and just had to make a test burger.
This is how a burger should be, not the fast food rubber hockey pucks.

If any of y'all get the wild idea to do this.
I used a 1/4 or 6.5 MM grinding plate.
I honestly have every size available but this is the one I use.
The grocery store probably uses a 3/16 grinding plate.
To me it's too fine for hamburger and the charts say 1/4.
Some people on line suggest 1/8.
The 1/4 gives a way better texture not resembling a fine grind sausage.

I managed to get 19 4.7 ounce patties and 5 pounds of meat in 1 pound packs.
Plus the roast I'm still eating on.
Even the ground brisket alone was a better price than if I had bought it.

Today I canned up the two packs of gizzards I bought on Friday for $1.79/lb, a total of $5.41 since the two packs together were a tad over 3 lbs. It made four pints plus a pint of leftover stock. Each jar should make a meal for two once breaded and fried ala Worth's method. Cheap eats!

Since I'm getting a bit low on chicken stock, I decided to use some good turkey stock I had canned last year since there was plenty of that. One jar of the four hasn't sealed yet so if it doesn't, into the reefer it goes. We'll will fry 'em up Tuesday because tomorrow is grilled chicken left over from today!

Making a 3lb batch of chocolate sweet chilli sauce to utilise the chocolate capsicums some of which had a few rough spots and would not have held. Smells delicious through the vinegar.

Here is the final product, 5.3 X 375 ml bottles

Its Meatless Monday sort of.
Used some beef juices leftover from the brisket point and made a most wonderful gravy.
Ingredients.....
Beef juices.
Beef fat.
Water.
Corn starch.
Kitchen Bouquet.
Tomato bullion powder.
Nutmeg.
Black pepper.
Red onion.
Garlic crushed.
Mushrooms
Red and green jalapeños.
Habanero.
Diced red potatoes.
Lid on to simmer a wee bit.

Marinated a skirt steak in various garden herbs, tomatoes, onions, garlic, cumin, coriander. Grilled that over direct heat and topped it all with red onions, corbaci peppers, and queso fresco.

Mix of Golden Greek and Italian Pepperoncini. Picked about 15 cups of peppers around lunchtime. Tweaked the recipe from two weeks ago with the addition of calcium chloride for a little more crispness. Backed off the whole coriander seed a touch from the previous effort. The 5/10/2022 version was really good, maybe just a bit heavy on the coriander seed. I added a sprig or two of fresh dill in each jar since I had some.

Canning is work. Fun, but there’s some organizational stuff for sure.

The deer ate the tops off my Greek pepperoncini.
Peppers and all but not the whole plant.

Today I fried up that unsealed jar of chicken gizzards and I can say I've never had chicken gizzards that you could cut with a fork! @worth1, you were right about it being handy that the gizzards are already cooked so you only need to fry them until the coating is brown enough. Too often the coating gets way too dark trying to get the meat itself tender. Not with this method! BTW, they were canned for 75 minutes which is the time given in the Ball canning book for pints of all poultry.

I also got into the last bag of frozen okra from last year and fried some of that up too. Good eats today!

Red beans and ham hocks, smoked neck bones, onions and garlic, slow simmered all day making the house smell yummy. Rainy and cooled off outside, so a perfect day for it.

Garden green beans and potatoes and then meatloaf. Diner food.

I took out the next to the last (I think!) gallon bag of tomatoes from the freezer yesterday, and pulled most of the larger ones out, and thawed them, to make gazpacho. I got cukes and ripe bells on sale at Aldi, and still had garlic and shallots from last year, so it was mostly home grown. All that talk about tomatoes being harvested by some people in warmer areas, plus seeing those fruits setting on those early plants, gave me a craving!
Last year's tomatoes, thawing to make some gazpacho. by pepperhead212, on Flickr

Not quite as red as usual, as there are quite a few gold tomatoes, as well as a yellow bell.
Gazpacho, made with frozen tomatoes. by pepperhead212, on Flickr

I had two hotdogs with sweet mustard and a double quarter pounder with mayonnaise and bread&butter pickles.
Used two of the frozen brisket patties I made.
Put on hot skillet while frozen not thawed.
Nice crust not over cooked on the inside.
Sometimes less really is more.

@GoDawgs
I'm glad you liked them.
We were fishing on a lake in San Antonio when the conversation of chicken gizzards came up.
One younger guy was from Puerto Rico and he mentioned how his family there pressure cooked them too.
He also was in the US Army in Iraq an had just finished his term with them.
The look on his face when a big redfish took off he caught was priceless.

I made a comfort food for lunch today - a chipotle cheese porridge, with some grits, steel cut oats, and some red lentils, for protein. I put 3 canned chipotles and a tb of salsa negra into the blender with a cup of water and a clove of garlic, and blended 'til smooth. Then I rinsed out the blender until I had enough water, and put the 3/4 c ea of the grits and steel cut oats, plus 1/3 c red lentils into the Instant Pot together, then added some salt (though more will go in with the cheese), and set to cook 4 minutes in "porridge" mode, then let the pressure release naturally. Then stirred in a generous cup of mild cheddar, and the very end of the pecorino grated, about 1/3 c.
A chipotle porridge, made with grits, steel cut oats, and a little red lentils, for protein. by pepperhead212, on Flickr

I made a salad with that red mizuna I harvested earlier, along with some black chickpeas - Kala Chana. I also chopped up some cutting celery and parsley, from the hydroponics, and some garlic chives, that I harvested just when it started raining! I made a salad dressing of a cup of mint leaves, a generous tablespoon of lemon juice, and a half cup of olive oil, blended until totally smooth. Since I was stirring in the kippered herring, I used fish sauce for the salt, which worked well. Then I tweaked it, by chopping up more mint, and adding that, plus a couple of tsp. of rice wine vinegar, which made it even better. I first added a 6½ oz can of the fish, but it wasn't quite enough, so I added a smaller can - 3¼ oz, or half size - and it looks about right. And it tastes great!
The salad, before adding the kippered herring, and some rice wine vinegar. by pepperhead212, on Flickr

Finished mizuna salad, after stirring in the kippered herring pieces. by pepperhead212, on Flickr

Choice NY Strip grilled to medium rare, suyo long cucumbers dressed in rice vinegar, soy sauce, red pepper flakes and toasted sesame oil, and leftover green beans. Super yummy. Used BGE classic steakhouse seasoning. The best seasoning I’ve found. Suyo long are tremendously good cucumbers, tender thin skin and that flavor of cucumbers that good sushi with cucumbers has. I will grow those cucumbers again.