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Started By
Message
Burgers with 92% lean meat
Posted on 8/31/22 at 3:17 pm
Posted on 8/31/22 at 3:17 pm
I’m dumb and thought the leaner the meat the better it is period. I didn’t realize that you may want a lower percentage based on certain items.
Did I frick up getting 92% lean ground beef for burgers this weekend?
Did I frick up getting 92% lean ground beef for burgers this weekend?
Posted on 8/31/22 at 3:21 pm to jlovel7
In a word, yes. You need some fat to bind the meat, and the grease helps to feed the fire on the grill.
I used 85/15 and it does fine. 80/20 is too fatty for my tastes.
I used 85/15 and it does fine. 80/20 is too fatty for my tastes.
Posted on 8/31/22 at 3:26 pm to jlovel7
quote:
Did I frick up getting 92% lean ground beef for burgers this weekend?
Not necessarily, but you better not overcook them at all. I would also recommend not cooking them on a grill so that you can use a pan and cook them in butter or some other fat.
Posted on 8/31/22 at 3:28 pm to LNCHBOX
I use eggs and bread crumbs to bind them. Can I add melted butter to that mix and still cook them on the grill?
Posted on 8/31/22 at 3:30 pm to jlovel7
My butcher makes what they call a 'steak' grind. Essentially, it's the trimmings that they have from steak cuts that they grind into burger. They mark it as 70/30, but it's more like 60/40. Anyway, it makes the best damn hamburger you've ever had.
Posted on 8/31/22 at 3:30 pm to jlovel7
quote:
I use eggs and bread crumbs to bind them.
You don't need this for lean meat FWIW
I make deer burgers all the time with nothing but deer meat that is 99% lean.
I basically make smashburgers. Keep the thin and cook hot and fast. I just know that they will kinda fall apart, but I like that.
Posted on 8/31/22 at 3:33 pm to jlovel7
Grab some ground pork sausage and blend with your 92% lean meat. Thank me later for your delicious burgers.
Posted on 8/31/22 at 3:48 pm to jlovel7
I get all my ground beef from Costco and their ground meat is 88/12 lean to fat ratio.
I will buy a package and they usually weigh in the 6-8 lb. range. I'll use 4 lbs. to make 8 burgers to fit on the large seeded buns I like and they come out great.
The rest of the ground meat gets frozen until I use it for making tacos.
I will buy a package and they usually weigh in the 6-8 lb. range. I'll use 4 lbs. to make 8 burgers to fit on the large seeded buns I like and they come out great.
The rest of the ground meat gets frozen until I use it for making tacos.
Posted on 8/31/22 at 3:54 pm to jlovel7
quote:
Did I frick up getting 92% lean ground beef for burgers this weekend?
Cut up some bacon and mix it in with the ground beef if you are worried about fat content.
Posted on 8/31/22 at 3:55 pm to jlovel7
80/20 is the restaurant standard but some use 73/27 and that makes a damn fine burger.
Posted on 8/31/22 at 3:55 pm to BMoney
quote:
Thank me later for your delicious burgers.
can he thank you now?
Posted on 8/31/22 at 4:09 pm to jlovel7
Fat is flavor. 20% fat is always good. You may go leaner based on your preference, but yes, 8% doesn’t make good burgers (unless that’s what you like).
Posted on 8/31/22 at 4:10 pm to Trout Bandit
quote:
80/20 is the restaurant standard but some use 73/27 and that makes a damn fine burger.
Which restaurants use 73/27? I’m curious. It will be interesting to know next time I go there.
Posted on 8/31/22 at 4:14 pm to Aubie Spr96
quote:
60/40. Anyway, it makes the best damn hamburger you've ever had
40% fat is a lot of fat, bro. I can’t imagine that making a good burger. Most sausage is 20-30%.
Posted on 8/31/22 at 4:15 pm to jlovel7
quote:
I use eggs and bread crumbs to bind them. Can I add melted butter to that mix and still cook them on the grill?
In this case, don’t worry about your fat. Lol.
You’re making meatballs, not burgers.
This post was edited on 8/31/22 at 4:16 pm
Posted on 8/31/22 at 4:18 pm to Unobtanium
quote:
the grease helps to feed the fire on the grill.
And all the delicious goodness gets burned away and your burger gets charred.
Cook those burgers on a griddle.
Posted on 8/31/22 at 4:18 pm to jlovel7
quote:
Did I frick up getting 92% lean ground beef for burgers this weekend?
Not if you like dry burgers. I always use chuck if I don't make my own blend.
Posted on 8/31/22 at 4:32 pm to SixthAndBarone
Lee's Diner in Hammond is one I can think of off the top of my head.
ETA Rouses has 73/27 on sale this weekend and smashburgers will be on the menu for sure
ETA Rouses has 73/27 on sale this weekend and smashburgers will be on the menu for sure
This post was edited on 8/31/22 at 4:35 pm
Posted on 8/31/22 at 5:09 pm to jlovel7
quote:
thought the leaner the meat the better it is period.
Why did you think that? Fat is incredible.
quote:
I use eggs and bread crumbs to bind them.
Please stop using this method. There are plenty of threads here about burger techniques. All you need is beef, salt, and pepper.
Posted on 8/31/22 at 6:04 pm to tigercross
quote:
All you need is beef, salt, and pepper.
My most dv post here was a bad burger recipe i swore by, but at least I had common sense to not use bread crumbs.
Condiments are what make a burger great.
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