On 7/10/2010 9:25 AM, notbob wrote:

> 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
>

83/17 is the ratio that I like best. All fat for taste and to hold
the meat together, enough to set the grill on fire from grease
flare-ups. About seven of them, 1 pound each. With a small pickup of
fries. And mounds of cheese. Think the Mayan ruins.

YMMV but I know food.
--
George Leppla
****ryside Travel http://www.****ryside-Travel.com
www.yobt.com/fat.html