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re: What is the key to perfect burger patty texture?
Posted on 2/8/16 at 4:01 pm to Jax-Tiger
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......
1
Posted on 2/8/16 at 9:30 pm to Aubie Spr96
I used to make that stuff in high school
Obviously it depends on the person, but when I was making it it was around 70/30 and awesome
Obviously it depends on the person, but when I was making it it was around 70/30 and awesome
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