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re: Just made the burger of all burgers tonight.
Posted on 4/8/11 at 12:31 pm to Mike da Tigah
Posted on 4/8/11 at 12:31 pm to Mike da Tigah
Ribeye is fine but I want a burger to ooze juices into my mouth and for my money, 80/20 chuck is the best for it. I like to blend brisket for beef flavor and fat with chuck and sirloin (for more beef flavor).
Have to grind your own. Lightly pack the meet as possible so you have big loose grinds.
I do not like your choice of ciabatta. It's too chewy for a burger. I'm a classist and I like my burger buns soft.
The heirloom tomatoes are a nice choice.
The cheese is fine but I do like a melty cheese. And it's hard to beat Murican cheese for it's all around melty-awesomeness. Now, if you want to be awesome, you can turn more fancy cheese into an American processed cheese like Blumental does LINK .
Have to grind your own. Lightly pack the meet as possible so you have big loose grinds.
I do not like your choice of ciabatta. It's too chewy for a burger. I'm a classist and I like my burger buns soft.
The heirloom tomatoes are a nice choice.
The cheese is fine but I do like a melty cheese. And it's hard to beat Murican cheese for it's all around melty-awesomeness. Now, if you want to be awesome, you can turn more fancy cheese into an American processed cheese like Blumental does LINK .
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