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.
Here's a past article that's pretty straight-forward for burgers: http://food52.com/blog/7893-6-tips-for-building-a-better-burger
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.
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.
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.
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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.