I have SINNED! - Hamburger content

555 said:
LOL Here I thought it was too much Charcoal in the Grill again.:D
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Hey, laugh it up furball, but I can clear a room full of annoying in laws out in a few seconds flat with them. They are piping hot!

Throw down a burger about 3 1/2 hours before they arrive and the cannon is loaded for destruction!
 
VonFruitcake said:
Hey, laugh it up furball, but I can clear a room full of annoying in laws out in a few seconds flat with them. They are piping hot!

Throw down a burger about 3 1/2 hours before they arrive and the cannon is loaded for destruction!
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Hmmmmm....... in laws..........


Do you Hire out.:D:D:D
 
When I use ground meat at home I always grind it myself, particularly if you like meat medium rare -- you are at much less risk of bacteria doing it yourself as long as you keep everything clean.

For burgers I like to do a mix of lean and fatty cuts -- say a small chuck roast and a small eye of round roast. It ends up being cheap per pound and very tasty.

I also like to get turkey breasts, grind them and add chopped black olives, parsley, garlic, hot pepper and feta cheese. Form into patties and grill.
Serve on crusty buns with greek yogurt and caramelized red onion.
Very very tasty and if you use low fat yogurt and whole wheat buns, very healthy.
 
Dave,
I think you are right....it could be a sin to grind up a strip steak....but those "hamburgers" must have been awsome!
Bammann45, that turkey "burger" sounds pretty fantastic also!
Chuck, I have mostly gone toward 85-93% lean....I'm gonna get some 70% lean and carefully cook it on the grill real soon....I assume fairly low heat and thorough cooking?

Unfortunately, it is 4:45 p.m. in Indy, and it is difficult to not drool on the keyboard
when folks talk about food in the form you guys are....( Boy I hope I didn't foopah like 555 and set myself up to be laughed at..but I'll laugh too....Thanks for that one) You guys are part of what makes BladeForums a neat place to hang out!

Thank-You!
 
I never ground my own beef, but went to a butcher who'd grind whatever cut you wanted in front of you. I used to mix 2# of a decent looking sirloin with 1# of lamb. Then you need a good roll -- I'd typically use freshly baked sesame kaiser. Burger should be cooked over an open flame if possible -- otherwise a George Foreman grill works pretty good. The worst thing you can do to a burger is fry it in a pan and put it on a cheap roll.
 
John R. Fraps said:
Chuck, I have mostly gone toward 85-93% lean....I'm gonna get some 70% lean and carefully cook it on the grill real soon....I assume fairly low heat and thorough cooking?
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When grilling, I use medium-high direct heat for burgers and cook to medium-rare. This is typically accomplished by two minutes on each side to sear and then two minutes on each side to finish, eight minutes total.

I like to mix a bit of finely-minced onion into the meat as well as some bread crumbs, salt and pepper, an egg per pound of meat, and a a dash or two of Worcestershire sauce. Mix that all well and form patties. The patties need to be about 3/4" thick and about one inch greater diameter than the bun. The onion, salt, pepper, and sauce obviously enhance the flavor. The egg helps keep the patties from crumbling, and the bread crumbs absorb the juices as the meat cooks thus retaining some of that flavor.

Spray or lightly-brush the patties with light olive oil before putting them on the grill. When the patties hit the hot grill, they will immediately stick to it. They're ready to turn when they release from the grill. If they don't want to be turned, don't force them to.
 
Gollnick said:
I like to mix a bit of finely-minced onion into the meat as well as some bread crumbs, salt and pepper, an egg per pound of meat, and a a dash or two of Worcestershire sauce. Mix that all well and form patties.
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That is a "meatloaf" rather than a burger. ;)
 
The vast majority of the steaks I've eaten were tough and grisley and would have been much better if they had been ground into hamburger! It all comes out the same anyway, as long as you enjoy eatin it, who cares what it looks like! :D
 
L6steel said:
The vast majority of the steaks I've eaten were tough and grisley and would have been much better if they had been ground into hamburger!
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You gotta stop eating cheap steak. I used to feed the tough gristley cuts to my dog -- in Upstate NY you can buy inferior cuts of "steak" for between $2 and $3 a pound -- it is fresh meat, but tough muscle with veins of gristle running through it. I'd rather buy 'em that than chuck steak, which is far too greasy.

Treat yourself to a nice porterhouse or delmonico -- only about $8 or $9 a pound -- and well worth it (as long as you don't ruin it through overcooking).
 
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