Favorite burger "recipes," or, rather, your favorite mix/fat content of meat for making burgers?
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Abbie is a trusted source on General Cooking.
I usually go for 80/20 beef, or if I am doing turkey burgers I will add in some olive oil. As far as toppings, well the choices are myriad and depending on mood - for a crowd we will do a topping buffet and let everyone build their own, and keep the patties very simple.
Cynthia is a trusted source on Bread/Baking.
I don't often eat meat, but when I'm craving a burger, I've fallen in love with grass-fed beef. I second Abbie's motion on 80-20, and keep it to medium-rare.
Thanks. I'm also not a meat eater and therefore still perfecting my burger technique. It seems like 80-20 is the consensus. Favorite mixes of meat?
Ask your butcher for a first cut brisket. Have him grind it fresh for you. You will thank me.
Chops is a trusted home cook.
Here's a past article that's pretty straight-forward for burgers: http://food52.com/blog...
My secret burger includes sweet onions into the mix, enough to add some moisture but not enough to make it a heavy onion tasting burger. Toppings are a must for building a customizable, delicious burger as well, of course.
Thanks. Have the basics down and not my first rodeo, but I am looking to focus on the meat, no add-ins. Because I don't eat meat, it makes deciding on the right mixture of cuts tough.
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