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Home Cooking

Not what's ON, but what's IN your hamburgers?

CookingChemicalEngineer | Dec 29, 201906:44 PM     56

There was a longish thread about hamburgers either served minimal in terms of condiments, or max sandwiches with tons of fixings on top. Great discussions of the pros/cons.

Although that thread touched on meat, it was not the focus.

So what's IN your hamburgers? For me, it's a half-half mix of ground chuck (which is usually reported at 80-20 meat/fat or as low sometimes as 75/25) and mixed with a lower fat like a standard grocery 90-10, or 85-15 ground beef.

I usually use equal amounts of the ground chuck and other beef, and I break them apart and scatter the tendrils out on baking sheets, and season with some kosher salt and some granulated onion and garlic. In my imagination, at least, scattering out the meat on the baking sheets helps me to more evenly distribute the salt/seasonings before I grab the meat back together and form it into patties.

My in-laws always rave over how juicy and flavorful these hamburgers are.

But at their house, they always simply buy the 93/7 ground beef (usually a.k.a. ground sirloin) and form it into patties without any prior seasoning and grill them into - yes - beefy tasting but otherwise dry and juice-free patties, which they (my in-laws) also always rave over. While I grind my teeth.

So, anyway, what's your go-to hamburger meat, and/or mixture of meats?

Thanks!

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