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re: What is the key to perfect burger patty texture?
Posted on 2/8/16 at 3:25 pm to Gris Gris
Posted on 2/8/16 at 3:25 pm to Gris Gris
quote:
Also, what's the fat content to the meat you're using?
If you use beef that is too lean, it may come out dry and crumbly.
I use 80/20, mainly because I can't find 20/80.
3
Posted on 2/8/16 at 3:39 pm to Jax-Tiger
quote:
If you use beef that is too lean, it may come out dry and crumbly.
That's why I asked. There may be more to it than just handling the meat too much.
Posted on 2/8/16 at 3:40 pm to Jax-Tiger
quote:
I use 80/20, mainly because I can't find 20/80.
You can probably find 73/27 which makes it juicy juicy.
Posted on 2/8/16 at 4:01 pm to Jax-Tiger
My local Winn-Dixie butcher sells packs of "market fresh" ground beef. It's trimmings from all the steak cuts they make. I'm sure its close to the 20/80 you referenced and will kill me shortly, but it makes the most glorious hamburgers......
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