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re: Burgers with 92% lean meat
Posted on 8/31/22 at 6:46 pm to whatiknowsofar
Posted on 8/31/22 at 6:46 pm to whatiknowsofar
If you aren’t against adding fat then grind up some bacon and mix in. Or chop it as fine as you can if you don’t have a grinder. Get you a brisket and grind and mix in. Definitely ways to get around lean ground meat.
0
Posted on 8/31/22 at 6:48 pm to jlovel7
quote:
Did I frick up getting 92% lean ground beef for burgers this weekend?
Nah. I get leaner beef all the time since it’s “healthier.” Just don’t overcook and you’ll be fine.
Posted on 8/31/22 at 6:49 pm to Unobtanium
quote:
You need some fat to bind the meat, and the grease helps to feed the fire on the grill.
Man some of y’all just come out of nowhere with these things
Posted on 8/31/22 at 7:33 pm to jlovel7
We buy mostly 80/20.
Buying that lean is pretty pointless for things that you make from ground meat.
Buying that lean is pretty pointless for things that you make from ground meat.
Posted on 8/31/22 at 7:49 pm to Aubie Spr96
quote:
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
Sounds disgusting, tbh. That shite has to be oozing so much fat you're damn near drinking it
Posted on 8/31/22 at 8:00 pm to Mingo Was His NameO
quote:
That shite has to be oozing so much fat you're damn near drinking it
Posted on 8/31/22 at 8:41 pm to jlovel7
quote:
I use eggs and bread crumbs to bind them.
Me too. Then I add a ketchup glaze on top and serve with mashed potatoes.
Posted on 8/31/22 at 8:59 pm to jlovel7
Mix some ground pork with it.
Posted on 8/31/22 at 9:17 pm to jlovel7
Cook em thin on a griddle layer cheese you won’t know the difference
Posted on 9/1/22 at 6:50 am to jlovel7
quote:
I use eggs and bread crumbs to bind them
You making meatballs or burgers?
Posted on 9/1/22 at 8:29 am to jlovel7
If you want a juicy burger, get 70/30 meat and cook it on a flat top. The burger juices from the fat will stick around.
Posted on 9/1/22 at 8:39 am to jlovel7
quote:
I use eggs and bread crumbs to bind them.
Meatloaf
Posted on 9/1/22 at 10:52 am to Salmon
quote:
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.
I've found that, in place of bread crumbs, you can also bind low fat patties with some onion powder & garlic powder, or with this stuff which obviously also makes them taste pretty damn good to boot.
I really only ever eat leaner burgers (93/7 is most common) because high fat meals upset my stomach.
This post was edited on 9/1/22 at 10:55 am
Posted on 9/1/22 at 11:13 am to LNCHBOX
can mix softened butter into the meat. use a fork to stir it in so as not to compress the meat too much
Posted on 9/1/22 at 11:13 am to whatiknowsofar
quote:
Condiments are what make a burger great.
If that's the case, you don't actually like burgers.
Posted on 9/1/22 at 12:41 pm to jlovel7
quote:
92% lean ground beef for burgers
Posted on 9/1/22 at 12:55 pm to jlovel7
quote:Jesus Christ...add some Italian dressing to it, why don't ya.
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 9/1/22 at 3:48 pm to Unobtanium
quote:
80/20 is too fatty for my tastes.
80\20 will catch on fire if cooking a bunch and cant move them around to keep flare up down.
Posted on 9/1/22 at 4:39 pm to jlovel7
depends on how fatty you like your burgers. I only eat 90% or more fat free. Usually 93%
I am used to it now
I am used to it now
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