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"Perfect Burger" - Beef Mixture
This morning, NPR broadcast a story on "How To Make The Perfect
Burger." http://www.npr.org/templates/story/s...ryId=106203291 Adam Lang suggested grinding a mixture of meats: "Chuck gives it body, sirloin and brisket provide depth of flavor, and the brisket also adds that stick-to-your-ribs feeling" because it contains collagen. The story did not specify the proportions of the three types of meat. Would you expect they should be used in roughly equal amounts? |
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