I know this has been discussed before but I couldn't find anything recent...
Had dinner on Friday and since burgers were on the menu, I did some research beforehand on what would constitute the best burger meat. General concensus seemed to be freshly ground chuck. I went to a local butcher, he steered me toward a chuck shoulder, which he promptly ground for me.
I grilled it over a gas flame (sorry, charcoal purists, but I live in the city and propane's just easier), cooked abt 3 minutes on each side...the burger was good, very juicy, perfectly cooked, but NOT overly flavorful. So...what was missing? I'm wondering if perhaps I needed to mix it with a bit of sirloin? Would that have added a bit more flavor? Fat content seemed to be good, because, as I said, the burger was definitely juicy and certainly one of the better ones I've made...but still..I'm looking for just a little more flavor. I know if I cooked it over charcoal that might help a little...but does anyone else have any thoughts, or favorite meat mixes they uses when making burgers? TIA.
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