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23 Comments
Honest T.
June 7, 2014
By the way since I used to work for a large chain grocery store for over 20 years before. I worked in the meat dept. and I can tell you this. If you pick up chuck meat and give it to the butcher or meat clerk. Make sure you can see him ground it. Often times they will unpack the meat and save it in the back. Grab some ground beef saved in the back and exchange it. Making the customer think it is the chuck steak they wanted grounded. Why do they do this ? Well too many reasons here to list. Just make sure you can see him or her ground it. If you cant see them ground the meat. Buy your meat at another grocery store. This is where buying frozen patties would be much easier.
Honest T.
June 7, 2014
I finally found the best flavor to mimic McDonalds Cheese burger and Burger Kings Whoppers. I can't share that here, but soon I will make a YouTube video and teach everyone who watches. After 42 years of cooking and 30 years of BBQ experience I can finally say I make a great burger!
Danny M.
May 2, 2014
And if I can add a little…bacteria can escalate/grow with time. So a chunk of steak that has been ground for 5 minutes will still have bacteria inside (inevitable), but will have less than one that has been ground and sitting in a case for a long time. I'm not a microbiologist or anything, just a lover of food science who coincidentally has taken a microbio class and picked up a few things all the way :)
peartart
May 1, 2014
No argument here about freshly ground meat, cooked to medium rare, served on a really good toasted (or grilled) bun. Only thing I would add is about a tablespoon or so of fish sauce to a pound of meat. The added umami makes for an unforgettable burger!
jen
August 27, 2013
For those who love mushrooms, as i do, some finely chopped portabellos added to the ground meat add extra flavor and nice texture
Bubba M.
August 26, 2013
and I would add #7...when forming the patty...do so with gentle hands. Imagine you are handling raw eggs. I abhor those patty making machines that smash the meat into a perfect circle and compress all that yummy juiciness...I grab a big ball of just ground chuck and gently massage it into the size that is appropriate for the bun...push your thumb in the middle to make a dimple and then put it down...ready to grill. You want there to be some space inside the burger for the 30% of fat to hang out and not be squeezed out and drip away. If a burger doesn't drip down your chin...you messed up!
burns W.
August 25, 2013
A burger like a sausage without a casing? Absolutely! This is indeed the way to think about it! It opens up so many possibilities. And takes you away from preparing sad overgrown meatballs with breadcrumbs for filler. And as for buns.... make your own! Be in charge! And while you are at it - your own ketchup, mustard, and mayo as well. I'm serious - not kidding. Yes you CAN do it!
Sterling
August 25, 2013
What buns do you use? I just can't seem to find amazing hamburger buns anywhere.
-Sterling
Los Angeles
-Sterling
Los Angeles
Locavore42
August 25, 2013
I had the same problem finding a good burger bun that was NOT sweet ...that is, until Whole Foods came nearby. If you have access check it out. Some great seeded buns for burgers there.
EMR
August 25, 2013
For a low fat, moist burger, I add 1/2 cup mashed, cooked black beans per pound of 90% lean beef. No doubt any bean could be used. However, Rancho Gordo Midnight black beans are incredibly creamy and from my viewpoint, the best for this job.
Sam1148
August 24, 2013
One of the Alton Brown tips I use for burgers is put the mayo on the bottom bun. A toasted bun with a layer of mayo and place the burger directly from the grill to the bun. This insulates the bun and prevents 'soggy bottom' and stops the self destruct buns that sometimes happens with good juicy burger meats.
Pat E.
August 23, 2013
CAn you grind meat effectively in a food processor or do you need a real meat grinder?
Pat E.
August 23, 2013
I heard that about washing chickens years ago. I still rinse them and ALWAYS rinse again with white vinegar...I do the same with pork and fish. Maybe it's just my imagination but it seems fresher/cleaner to me. DOesn't affect taste at all.
ErinJ
August 23, 2013
A story just came out today on NPR about how one shouldn't wash chicken. It actually spreads the bacteria - http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks
Vicky K.
August 23, 2013
And what about washing the steak? Like washing chicken...would that help reduce the bacteria?
thirschfeld
August 23, 2013
I suppose you could but if you buy good ingredients and treat them with a sense of urgency, in other words cook it right away, you shouldn't have any problems.
yoursjulie
August 23, 2013
Great tips. I agree that you should grind your own meat when you can, but the argument about the bacteria doesn't make sense to me. Say you have a steak, and bacteria grows on its exterior. Wouldn't grinding up the uncooked steak still distribute bacteria throughout the meat, including potentially into the middle of the patty?
thirschfeld
August 23, 2013
Absolutely it would, but herein lies the difference, the human body is equipped to handle certain amounts of these harmful bacteria, the body can kill it off without you becoming sick . So if you buy good quality fresh beef that has been properly handled, grind it and cook it you are prohibiting the growth of harmful bacteria to amounts that would make you ill.
Locavore42
August 25, 2013
Yeah. I thought the same thing and read it 3X for clarity. The recommended chuck is not steak, but the bacteria has no preference, right? Doesn't make sense.
Danny M.
May 2, 2014
And if I can add a little…bacteria can escalate/grow with time. So a chunk of steak that has been ground for 5 minutes will still have bacteria inside (inevitable), but will have less than one that has been ground and sitting in a case for a long time. I'm not a microbiologist or anything, just a lover of food science who coincidentally has taken a microbio class and picked up a few things all the way :)
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