Just bought all ingredients to make homemade burger, could be more fatty %.
Got any 'secret' you care to share?
Just bought all ingredients to make homemade burger, could be more fatty %. Got any 'secret' you care to share?
Just bought all ingredients to make homemade burger, could be more fatty %.
Got any 'secret' you care to share?
Salt and pepper
You should patent this.
Damn now you know. Where you live. I have to end you.
use 80/20 beef
best balance of flavor and fat
I know.
you'd be surprised how many anons don't know this. They use 90/10 or higher and complain about the burgers not being juicy, or else they buy 73% and watch their burgers disappear from shrink.
Why don’t you just make the burgers bigger, expecting the shrink. Then you get max flavour and juiciness.
then you'd have an 80/20 patty.
Olive oil. In.
Season. Salt. Pepper.
Mix.
Grill.
Season. Salt. Pepper.
Flip.
Nice.
Season. Salt. Pepper.
Two minutes.
Bun.
Toasted.
Plate.
Salt. Pepper.
Fricking delicious.
I was more thinking adding something to the ground beef, like finely shredded onions, cumin, chili, whatever.
Anyone can make patty.
Good beef doesn't need more than s&p, but experiment with spices you like. Onions might make the patties fall apart, though.
put some cheese inside the burgah
I add:
>salt
>pepper
>small amount cumin
>onion powder
>garlic powder
>worstischire sauce
Toasted bun, goat cheese, bean sprouts
>bean sprouts
Say what?
Oh sorry I meant alfalfa sprouts.
oh
much better
I've heard of chefs using ultralean beaf and putting a pat of frozen butter in the center
No you haven't
Yeah, it was in the 80 s though. I think it was in Bon Apetit.
I just checked my meat, it's 14-18 percentage fat. Maybe I could chop a little bacon into it?
Bocuse d'Or, here I come.
>I just checked my meat
srsly, 85% is fine
Are we talking kobe beef here?
oh my
I did a burger with par-cooked finely chopped bacon in it once, it came out pretty good
The hard part was reconciling the fact that this very beefy burger tasted like a side of bacon at the same time