I'm going to agree and disagree. Your best bet is the make your ground beef. Go to the butcher and get 1lb lean meat, chuck would be good and a 1/4lb of pork fat(why because pork fat has more flavor than grain fed beef). At home you can grind them together to a medium grind using a food processor. You want to make sure that cut the meat and fat into 1' chunks before and keep them very cold to keep bacteria from flourishing.. And then season with sea salt and pls go light in the pepper and don't use any binders.
I'm not sure if you tried to link or if you are asking. If you were asking, here is my reply.
The best beef burger consists of 80/20 ground beef made I to patties and sprinkled lightly with salt and pepper. Then either grilled or cooked on a flat top to medium/medium well. Hamburgers are supposed to taste like meat, not like everything else. The toppings should compliment the flavor of the beef, not mask it.
4 Comments
Well put Renee.
The best burger I've ever eaten was 70/30 and the fat was trimmings from dry-aged prime rib roasts.
Thoughtful reading:
http://www.nytimes.com/2009/07/01/dining/01burg.html
And more:
http://www.nytimes.com/2011/06/07/science/07tier.html?_r=1&scp=5&sq=beef&st=cse
Voted the Best Reply!
The best beef burger consists of 80/20 ground beef made I to patties and sprinkled lightly with salt and pepper. Then either grilled or cooked on a flat top to medium/medium well. Hamburgers are supposed to taste like meat, not like everything else. The toppings should compliment the flavor of the beef, not mask it.