Is it ground chuck or ground sirloin that makes the better hamburgers? I'm makin' some of my top-secret burgers thursday night for the Saints pre-season game at the bar but it's been a while and can't remember which to use. I know they're both good, but one has a little more fat to add some more flavor.
Ground Sirloin will be the best. Lower fat % is what I choose. Just remember to cook it slower. I grind the best into burger, what beats a burger?
I really like to get deer ground with 15-20% bacon, yes bacon, it will make the best burger you've had. Oh yea, I kill at least 4 a year with the bow, gotta do something with em.
Flip your burgers only once and do not ball up the meat then make a patty, just grab a handful and squish it gently into a patty... it makes all the difference in how much juice it retains...
I grille chuck, 15 to 22 % fat. cook um on pretty high heat at first. grill some onions in oil in another pan. when i flip um, i put a piece of swiss, some grilled onions, and put a glass lid on the pan. i have never had a complaint yet. unfortunately everyone in my family makes me cook always!
I dont think I could ever bring myself to buy meat. All of my hamburger meat is deer with a little beef talow mixed in. When it comes time to make burgers though, I mix extra ingridients into the meat to add more flavor and to keep it juicy.
Only thing on this thread that I disagree with is the "one flop" theory. A meats professor in college once showed us that the way to keep meat juicy in the middle, was to flop the meat (hamburger or steaks) whenever you saw juice showing up on top. That kept the juices in the middle. If it takes 2-3 flops, so be it. If it only takes one flop, that works too. Mostly depend on how thick the piece is as to how many flops before it is cooked the way you like it.
I personally think that fresh ground round is the best hamburger meat. If at all possible, I get a good size round steak with a good fat covering and have the butcher grind it for me. To me that is the best hamburger ever and so do my guests and family. Elk burger is one of the best ground meats there is and I have it ground with 20% beef suet. Good chewin'.
Also, the very best burgers are fried in a cast iron skillet or griddle and covered with a lid. If you ever try one that way, you'll never go back to a BBQ grill for burgers.
Only thing on this thread that I disagree with is the "one flop" theory. A meats professor in college once showed us that the way to keep meat juicy in the middle, was to flop the meat (hamburger or steaks) whenever you saw juice showing up on top. That kept the juices in the middle. If it takes 2-3 flops, so be it. If it only takes one flop, that works too. Mostly depend on how thick the piece is as to how many flops before it is cooked the way you like it.
Also, the very best burgers are fried in a cast iron skillet or griddle and covered with a lid. If you ever try one that way, you'll never go back to a BBQ grill for burgers.
I can't seem to figure out why you waste good burgers on a saints game to watch the saints I would maybe go to the gas stations and get some corndogs or something now if it was a COWBOYS game then get some good burgers oke:
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