Ground Lamb burgers are delicious and can be flavored with a brushing of olive oil ,garlic and lemon at the end. Cumin also is good with grilled lamb burgers.Just take it off a little early and let it sit on a warm plate-don't over cook !!! NJOY!!!
Obviously worcestershire sauce does not equal fat. I'll try again. Lack of fat has to do with an animal that is lean. It could be a lean animal fed on insufficient grain, It could be a lean animal on inadequate pasture, or a combination of both. Even a lean animal can produce good hamburger, however, if whoever does the grinding takes care to have a proper ratio of fat to lean. As for pork fat incorporated into hamburger meat . . . . no thanks.
Not nonsense. Grass fed beef need not be dry; if it is, the animal was very lean. People who eat hamburgers that come from our beef animals (grass and hay, no
grain) swear they are the best ever. A little salt and pepper, perhaps a bit of worcestershire---that's it. Good quality meat is worth it, and a lot of seasoning and
fuss just disguises it.
A bit of worcestershire doesn't fix the lack of fat problem. I live in a part of California where grass fed beef reigns. And all the chefs I know struggle to fix that. One way is to grind your own beef and incorporate pork fat into it. Everything is better with pig.
I like to use a combination of meats but mostly beef. My neighbors up here swear by "grass fed" beef. But for burgers that's nonsense. Your best burger is going to be 80/20 as in 80% meat to 20% fat. To do otherwise is to invite a dry burger to dinner. And I belong to the one flip only school. Constantly flipping might make it look like your cooking but you are ruining your burger.
Actually, mine are pretty close to being best - so say my guests.
Use high quality meat, "your" favorite spices etc, then stuff with stilton cheese before BBQ'ing.
That's a hard question to answer without any more specifics, but there are a number of great burger recipes here to get you started: http://food52.com/recipes/search?q=burgers
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grain) swear they are the best ever. A little salt and pepper, perhaps a bit of worcestershire---that's it. Good quality meat is worth it, and a lot of seasoning and
fuss just disguises it.
Use high quality meat, "your" favorite spices etc, then stuff with stilton cheese before BBQ'ing.