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Started By
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Burger Meat Mixture
Posted on 5/21/14 at 9:15 am
Posted on 5/21/14 at 9:15 am
Wondering what you think the best combo of burger meat is, what ratio to make a high quality great tasting burger, I tried 40%brisket 60%Chuck 80/20 and one slice of bacon per 8ozs, and grounded it up, it turned out pretty good. Any thoughts or ideas?
10
Posted on 5/21/14 at 9:18 am to BigDawg57
all beef
I used ground sirloin on my last ones. Came out great.
I used ground sirloin on my last ones. Came out great.
Posted on 5/21/14 at 9:25 am to BigDawg57
80/20 from Albertsons. I dont put much thought into burgers and try not to over complicate things. Salt pepper and a cast iron pot.
Posted on 5/21/14 at 9:25 am to BigDawg57
Instead of bacon, try ribeye fat.
Posted on 5/21/14 at 9:29 am to EWE TIGER
quote:
try ribeye fat
Im trying this
Posted on 5/21/14 at 9:35 am to BigDawg57
brisket point
flat iron (AKA skirt steak)
beef short rib
flat iron (AKA skirt steak)
beef short rib
Posted on 5/21/14 at 10:16 am to BigDawg57
I personally hate that you can't find 70/3is is 0 in a store anymore. I don't know of any reason that is the case, but is is a fact.
Posted on 5/21/14 at 11:01 am to CITWTT
i like to make a spinach, feta, bacon and beef mixture for a burger. very juicy and deliciouso
Posted on 5/21/14 at 11:06 am to BigDawg57
quote:
40%brisket 60%Chuck 80/20 and one slice of bacon per 8ozs, and grounded it up
don't change a thing, turning sirloin into burger meat makes zero sense to me.
Posted on 5/21/14 at 11:09 am to Tommy Patel
I'm usually happy with chuck ground fresh with my kitchenaid attachment. The combo of texture and fat ratio is just about perfect to me. Just a little salt and a hot cast iron.
Posted on 5/21/14 at 12:32 pm to BigDawg57
I use whatever is on sale and season with salt and pepperunseasoned bread crumbs and an egg to hold it all together.
Posted on 5/21/14 at 12:34 pm to BigDawg57
80/20
Dimple.
Fresh cracked pepper, Tony's or salt.
Cast Iron.
Dimple.
Fresh cracked pepper, Tony's or salt.
Cast Iron.
Posted on 5/21/14 at 12:52 pm to BigDawg57
I use all beef most of the time, but the best burger I've made was half lamb and half beef kufta kabob.
Perfectly seasoned, not dry at all and with a great flavor.
Perfectly seasoned, not dry at all and with a great flavor.
Posted on 5/21/14 at 12:56 pm to CHEDBALLZ
quote:
unseasoned bread crumbs and an egg to hold it all together.
I've never had a burger fall apart on me or need a binder and I pack the meat loosely in the patty to avoid overworking it. Can you explain why the need for the binders or is it that you prefer the texture to be more like a meat loaf sandwich, which many people really like? I'm being sincere because I just don't get this process.
Posted on 5/21/14 at 1:03 pm to CHEDBALLZ
quote:
unseasoned bread crumbs and an egg to hold it all together
we talking burgers or meatballs?
Posted on 5/21/14 at 1:12 pm to AmosMosesAndTwins
quote:
Dimple.
Whoever that started this putting a dimple in the burger thing needs an arse beating. I'm hoping the dimple man, Kirk Douglas, will rise up from the grave and deliver the whoopin'.
Damn, Kirk Douglas is still alive. Prepare for an arse whoopin' from a 97 year old man.
This post was edited on 5/21/14 at 1:24 pm
Posted on 5/21/14 at 1:51 pm to Langland
quote:
Whoever that started this putting a dimple in the burger thing needs an arse beating
Why?
Posted on 5/21/14 at 2:12 pm to AmosMosesAndTwins
Chuck, 80/20
No reason to get all fancy and stuff. Then again, eat what you like. You have my permission.
Why I don't like putting a dimple in a burger? Because one foodie (who grew up on McDonalds chicken nuggets and Pop tarts) read it in a cookbook somewhere and decided it was a good idea for his "uppity foodie knows better than you" blog, then other foodie morons started repeating it until that guy from Man vs Food is telling millions of people to put a dimple in their burgers in a Walmart commercial ( LINK). It's so cute! That's why.
No reason to get all fancy and stuff. Then again, eat what you like. You have my permission.
Why I don't like putting a dimple in a burger? Because one foodie (who grew up on McDonalds chicken nuggets and Pop tarts) read it in a cookbook somewhere and decided it was a good idea for his "uppity foodie knows better than you" blog, then other foodie morons started repeating it until that guy from Man vs Food is telling millions of people to put a dimple in their burgers in a Walmart commercial ( LINK). It's so cute! That's why.
Posted on 5/21/14 at 2:12 pm to Langland
quote:
Whoever that started this putting a dimple in the burger thing needs an arse beating
Posted on 5/21/14 at 2:15 pm to Langland
Unless you make the sin of cooking under a press, a burger will plump in the middle when cooked. If you don't dimple, you'll end up with an undercooked center or an overdone edge.
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