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Home Cooking 4

Heavenly Burger: Homemade Style

Bashful3 | Feb 25, 201404:24 AM

Ah. A fantasy fulfilled. Our in-house condo market sells a cut labeled
'top rib' and also blade steaks from chuck, both at reasonable prices.
Yesterday afternoon, I spotted 3 packages, less than 2 pounds total, and asked the butcher to cut off the fat/gristle before grinding them together.

Made them the usual way with 3 slices good white bread + one egg + a tad of egg white, very little salt, chopped lightly to mix. I didn't even have parsley. Pan fried in butter not long after mixing.

Oh, what a difference the cut of the meat + prep soon after grinding made in the texture and taste. Now I know why my Mother's burgers
could never be quite duplicated. Heavenly.

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