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Message
re: Burgers with 92% lean meat
Posted on 9/1/22 at 11:20 pm to Hulkklogan
Posted on 9/1/22 at 11:20 pm to Hulkklogan
quote:
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.
I’m definitely in the 80/20 club with only salt and pepper to season but one of my neighbors made some patties with minced garlic and onions mixed in and it was one of the best burgers I’ve had in a while.
0
Posted on 9/2/22 at 8:53 am to Mingo Was His NameO
quote:
Sounds disgusting, tbh.
It is commonly known that the fat in beef is the flavor that you crave. It's why when they grade steak, it's a measure of fat content. Here's a graphic:
Yes, it has a decadent flavor and texture. It's not for everyone. They make portabella mushroom burgers for a reason I guess?
Posted on 9/2/22 at 9:35 am to Aubie Spr96
quote:
It's not for everyone. They make portabella mushroom burgers for a reason I guess?
Yeah, because there's nothing in between 40% fat and a mushroom burger.
Posted on 9/2/22 at 9:37 am to Aubie Spr96
quote:
It is commonly known that the fat in beef is the flavor that you crave. It's why when they grade steak, it's a measure of fat content.
Damn, who knew?!
Doesn't mean a gristle burger is good
Posted on 9/2/22 at 9:40 am to Mo Jeaux
quote:
Yeah, because there's nothing in between 40% fat and a mushroom burger.
You be you bro.
Some of the best burgers I have all year are when I get a whole beef tenderloin. I have the butcher trim it for me and they grind the trimmings into burger. Guess yall don't do that either right?
Posted on 9/2/22 at 9:57 am to jlovel7
quote:
Did I frick up getting 92% lean ground beef for burgers this weekend?
No you did not. Of course something like 80/20 will be juicier, but I use 93/7 most times when we make burgers. Just don't overcook and you'll be ok.
Posted on 9/2/22 at 6:20 pm to jlovel7
Posted on 9/2/22 at 6:40 pm to BlackPot
quote:
No you did not. Of course something like 80/20 will be juicier, but I use 93/7 most times when we make burgers. Just don't overcook and you'll be ok.
That’s a solid point but gets a bunch of downvotes which doesn’t surprise me based on looking at the stands at an LSU sporting event. These baws will use 65/35, put 1/2lb bacon on it with cheese and extra mayo and wonder why their size 42 paints won’t fit.
Posted on 9/3/22 at 8:51 am to jlovel7
The percentage of fat and meat is BS these days.. In the last few years cooking burgers I have become an "expert" in grease fire control.. It's so bad I can't even see the burgers from the grease smoke.. I have been cooking burgers the same way for years and recently had this problem.. Purchased GB from different stores and not just the sales. I think the stores have cut back and their numbers are BS..
Posted on 9/3/22 at 10:10 am to jlovel7
quote:may as well bake in oven and call it meatloaf.
use eggs and bread crumbs to bind them. Can I add melted butter to that mix and still cook them on the gril
I like my burgers w 80/20 or just grind a brisket for a big gathering
Posted on 9/3/22 at 11:28 am to tigerfoot
One tablespoon of Dukes Mayonnaise per pound and you will be a legend. They won’t ever like normal hamburgers again.
Posted on 9/3/22 at 4:39 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?
If you add eggs and bread crumbs you’re making meat loaf, not burgers.
If you want to do that, make your meatloaf, slice it, and brown the slices in a cast iron pan
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