5 Minced Meat and Hamburger Recipes Made with a Food Processor

July 15, 2026

Store-bought ground meat can sometimes be a concern due to preservatives and additives. With a food processor, it takes only tens of seconds to make fresh meat into homemade ground meat. Zero additives, and the taste is professional-grade. This article introduces five recipes for ground meat, hamburgers, and tsukune using the Happilaff CH-210.

Benefits of Making Ground Meat with a Food Processor

Item	Store-bought ground meat	Homemade with food processor
Freshness	Several days after manufacturing	Freshly made for maximum freshness
Additives	May contain preservatives/coloring agents	Absolutely zero
Type of meat	Limited	Beef, pork, chicken, or custom blends
Coarseness adjustment	Not possible	Freely adjustable by number of pulses
Cost	Higher	Cheaper cuts of meat can be used

5 Ground Meat & Minced Meat Recipes

🥩 Recipe 1: Basic Ground Beef

Ingredients: 200g beef (e.g., thigh, belly), pinch of salt, pinch of pepper

Instructions: Cut the meat into bite-sized pieces, place in the CH-210, and press the pulse button 3-5 times. Adjust coarseness as desired.

✨ Tip: Using chilled meat makes it easier for the meat to bind and hold together better.

🍔 Recipe 2: Juicy Hamburgers

Ingredients: 200g beef, 100g pork, 1/4 onion, 1/4 cup breadcrumbs, 1 egg, salt, pepper

Instructions: ①Mince the onion in the CH-210. ②Add the meat and pulse into ground meat. ③Mix all ingredients and form patties. ④Cook thoroughly on both sides over medium heat.

✨ Tip: A beef-to-pork ratio of 2:1 is the golden ratio for juiciness.

🍢 Recipe 3: Chicken Soboro (Crumbled Chicken)

Ingredients: 200g chicken thigh, 1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp sesame oil

Instructions: Grind the chicken in the CH-210, add seasonings, and stir-fry in a pan. Stir-frying slowly over low heat will result in a fluffy texture.

✨ Tip: Can be frozen, perfect for bulk preparation on weekends.

🦟 Recipe 4: Meatballs

Ingredients: 150g beef, 100g pork, 1/2 onion, 1 clove garlic, 1 egg, 1/3 cup breadcrumbs, tomato sauce

Instructions: ①Mince onion and garlic in the CH-210. ②Add meat and grind. ③Mix all ingredients and roll into balls. ④Simmer in tomato sauce.

✨ Tip: Finely mincing garlic brings out umami in the meat, giving it a professional taste.

🥟 Recipe 5: Chicken and Tofu Hambagu (Hamburger Steak)

Ingredients: 200g chicken thigh, 100g firm tofu, 1/4 onion, 1 tbsp soy sauce, 1 tsp mirin, 1 tsp sesame oil

Instructions: Pulse chicken and tofu together in the CH-210, add seasonings, and form patties. Cook both sides over medium heat.

✨ Tip: Adding tofu makes for a healthy, low-calorie hamburger steak.

Tips for Making Ground Meat with the CH-210

Tip	Details
Chill the meat first	Cold meat binds better and holds together well
Pulse in small batches	Avoid overcrowding; process 100-150g at a time for even results
Adjust coarseness by number of pulses	3 pulses → coarse, 5 pulses → medium-coarse, 8+ pulses → fine ground meat
Chill the blade beforehand	Chilling the blade helps to prevent the meat's temperature from rising

💡 Ideal for large batch preparation: The CH-210's 1.2L large capacity bowl can make 300-400g of ground meat at once. Freeze for storage, perfect for weekend bulk cooking.

🥩 Make homemade ground meat and hamburgers with the CH-210

CH-210

500W, 1.2L large capacity dual-bowl food processor. Ideal for ground meat, mincing, and large-batch cooking.

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CH-208

350W, 600ml bowl, compact model. For single servings or small amounts of ground meat.

See Details

Frequently Asked Questions (FAQ)

Q1. Can ground meat made with a food processor be frozen?: Yes. Freshly made ground meat can be stored in freezer bags for 2-3 weeks. You can make a batch on the weekend and simply thaw it for use on weekdays.
Q2. Can I grind meats other than chicken thigh?: Yes. It works with most meats, including beef, pork, chicken, and lamb. Always use chilled meat for better results.
Q3. Can I adjust the coarseness of the ground meat?: Yes. You can freely adjust the coarseness using the CH-210's pulse function and the number of presses. A general guide is: 3 pulses for coarse, 5 pulses for medium-coarse, and 8 or more pulses for fine ground meat.