I've been on the perpetual search for a good home-made
hamburger that tastes 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?

Ron

On Mon, 2 Aug 2004 21:06:22 -0700, "Ron Hubbard"
> wrote:

> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
Whatever is the least expensive (and freshest).

sf
Practice safe eating - always use condiments

On Mon, 2 Aug 2004 21:06:22 -0700, "Ron Hubbard"
> wrote:

> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
Whatever is the least expensive (and freshest).

sf
Practice safe eating - always use condiments

On Mon, 2 Aug 2004 21:06:22 -0700, "Ron Hubbard"
> wrote:

> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
Whatever is the least expensive (and freshest).

sf
Practice safe eating - always use condiments

In article >, "Ron Hubbard"
> wrote:

> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
> Ron
>
>

Ground sirloin. I actually prefer a ground chuck, but between the
choices you have - you don't state what cut the ground beef comes from -
I'd do the ground sirloin. Be careful - it's quite lean usually, and
will dry out easily if you grill it.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >, "Ron Hubbard"
> wrote:

> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
> Ron
>
>

Ground sirloin. I actually prefer a ground chuck, but between the
choices you have - you don't state what cut the ground beef comes from -
I'd do the ground sirloin. Be careful - it's quite lean usually, and
will dry out easily if you grill it.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

In article >, "Ron Hubbard"
> wrote:

> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
> Ron
>
>

Ground sirloin. I actually prefer a ground chuck, but between the
choices you have - you don't state what cut the ground beef comes from -
I'd do the ground sirloin. Be careful - it's quite lean usually, and
will dry out easily if you grill it.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

"Ron Hubbard" wrote:
>
>I've been on the perpetual search for a good home-made
>hamburger that tastes like restaurant bought.

You mean like at the Golden Arches?

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?

Them's mystery meat... you want home-made, onliest way is ya gotta grind your
own meat. Idiot.

Perpetual search over.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Ron Hubbard" wrote:
>
>I've been on the perpetual search for a good home-made
>hamburger that tastes like restaurant bought.

You mean like at the Golden Arches?

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?

Them's mystery meat... you want home-made, onliest way is ya gotta grind your
own meat. Idiot.

Perpetual search over.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Ron Hubbard" wrote:
>
>I've been on the perpetual search for a good home-made
>hamburger that tastes like restaurant bought.

You mean like at the Golden Arches?

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?

Them's mystery meat... you want home-made, onliest way is ya gotta grind your
own meat. Idiot.

Perpetual search over.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Ron Hubbard" > wrote in message
...
> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
> Ron
>
Buy a decent grinder and grind your own chuck.
You'll never go back to store bought.

"Ron Hubbard" > wrote in message
...
> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
> Ron
>
>

What kind of 'restaurant'? McD?

"Ron Hubbard" > wrote in message
...
> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
> Ron
>
>

What kind of 'restaurant'? McD?

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.

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?

"Kswck" > wrote in message
. ..
>
> "Ron Hubbard" > wrote in message
> ...
> > I've been on the perpetual search for a good home-made
> > hamburger that tastes 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?
> >
> > Ron
> >
> >
>
> What kind of 'restaurant'? McD?

Used to be a great place in town called Roakes, but since they are
gone I'd settle for Burger King. :-)

"Kswck" > wrote in message
. ..
>
> "Ron Hubbard" > wrote in message
> ...
> > I've been on the perpetual search for a good home-made
> > hamburger that tastes 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?
> >
> > Ron
> >
> >
>
> What kind of 'restaurant'? McD?

Used to be a great place in town called Roakes, but since they are
gone I'd settle for Burger King. :-)

"Ron Hubbard" > wrote in news:2n8ha6FuhfadU1@uni-
berlin.de:

> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
> Ron

You didn't say how you would cook it, but if you're going to grill it, I
would choose an 80/20 lean ground beef. Ground sirloin can sometimes be
dry, and the pre-made patties usually end up tasting like "pre-made"
patties. The taste and texture suffers. The ground beef will be juicier
and more flavorful.

--
Wayne in Phoenix

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

"Ron Hubbard" > wrote in news:2n8ha6FuhfadU1@uni-
berlin.de:

> I've been on the perpetual search for a good home-made
> hamburger that tastes 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?
>
> Ron

You didn't say how you would cook it, but if you're going to grill it, I
would choose an 80/20 lean ground beef. Ground sirloin can sometimes be
dry, and the pre-made patties usually end up tasting like "pre-made"
patties. The taste and texture suffers. The ground beef will be juicier
and more flavorful.

--
Wayne in Phoenix

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

"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

"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

"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.

"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.

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?

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?