"Ron Hubbard" > wrote in news:2nbkoqFuemvoU1@uni-
berlin.de:

>
> "Kate Connally" > wrote in message
> ...
>> Ron Hubbard wrote:
>> >
>> > I've been on the perpetual search for a good home-made
>> > hamburger that tastes like restaurant bought.
>>
>> The whole reason I make my own hamburgers at home is
>> so they *don't* taste like "restaurant-bought".
>>
>> > Today I had a choice
>> > between ground beef, ground sirloin, and already made hamburger
>> > patties. What would you good folks chose for a good burger?
>>
>> I would by a medium lean ground beef. If it's too lean it
>> lacks flavor. If it too fat, well, you lose too much when
>> the fat cooks out.
>
> Hi, Kate; say 15 % fat? I think the Safeway where I usually shop has
> their meat in 10, 15, and 20 per cent fat. Personally, taste-wise, I
> can't really tell the difference between any of them.
>
> Ron
>
>
>

15% if you're pan-frying; 20% if you're grilling

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.