Ron Hubbard wrote:
>
> "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

As someone else mentioned, ground chuck ought to
be about right. I don't recall the percentages for
sure but I would definitely say no more than 15%
fat.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?