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WANTED: killer hamburger meat
I want to make a good ...no, GREAT!... hamburger. I know the meat is
all, so I'm looking for opinions. What makes a great hamburger patty? I recently bought ground sirloin (4% fat). Tough as nails. So tough, in fact, it didn't even work as sloppy joes and the dog feasted. That prepackaged crap in the sausage-shaped tubes is also out. Shelly says sirloin and chuck, in what ratio I don't recall, but I want no more of that sirloin boot heel stuff. Round? Chuck? A blend? What? I'm hitting an actual butcher shop today and will order whatever I choose ground on the spot. It will be grilled over charcoal. What say ye serious burger freaks? nb |
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