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If you eat burgers, how do you like them? Thick, thin, made with turkey, etc?
I found I like them smashed on the grill right from the beginning with crispy thin edges but juicy slightly thicker center.
I get a short ribs and brisket ground up for my burgers. It's the right combo for us personally. But I don't mind a regular ground sirloin or beef. I definitely don't like the really lean ones.
Holy cow, that would be a very expensive burger. I like to buy the market ground 80/20 from Sam's Club. It is good quality, and is usually about $3.99 or less. Charred and a bit pink would be my favorite, with no bun, mayo, low sugar ketchup, and all the veggies.
I never eat them at home. Part of the fun of burgers is going out for them. I like "good" cheeseburgers, but I'm not enough of a meat connoisseur to specify type of beef. It should be rare to medium-rare. I like rare better, but line cooks most places where I now live think a rare burger is done when it's still raw, so I usually order medium-rare. If I get American cheese, I prefer ketchup; with cheddar or Swiss, Dijon mustard. There is never mayonnaise, because mayonnaise does not belong with hot food.
I don't get fries, usually, unless they're included.
If I trust the place I like my burger on the rare side of medium rare. With good char and some crispy bits. On a good bun - not too flimsy and not huge and crusty - just enough to soak up the juice without disintegrating.
On top - American cheese (sorry if that gives anyone fits), ketchup & Dijon or spicy brown mustard, lettuce, pickles, tomato if it's a good one (usually isn't).
Side - starchy hot fries - preferably double fried in lamb fat! Now I'm giving myself fits!
my favorite is freshly ground chuck about 80-85% lean ...either ground myself at home,,,or bought in a store that I know still grinds it fresh
if you buy any burger that has a lean/fat % as in 90%...ask the meatcutter if it was ground right there,,,not shipped in from a thousand miles away,,,part of a million pound batch
Walmart does not have fresh burger,,,its shipped in....
many supermarkets now,,,,,bring in "case ready" burger,,,just open a box and fill the meatcase with packages of burger (they do this for efficiencies and trace-abilities)
only buy from stores that have meatcutters and ask which grade/description is "bench trimmings" ??
not case ready,,,not pre-processed tube burger .
ive ground hundreds of thousands of pounds of burger....from supermarkets to butcher shops to grinding at home
If anyone is concerned about getting sick from burgers...cook it to 160f and you will have no worries..
I like my burger medium rare....but I also know where it came from,,,,whole muscle fresh trimmings
About a 80/20 sirloin patty (1/3 pound), grilled medium well. Lettuce, red onions, tomatoes, pickles and jalapenos. No sauces or mustard. No cheese or bacon either.
If you eat burgers, how do you like them? Thick, thin, made with turkey, etc?
I love my burgers a few different ways:
IN-N-OUT BURGER - Double-Double protein style (wrapped in lettuce instead of a bun). In-N-Out Burgers are near perfect so that is as simple as it gets.
World Famous Tommys Burger - Double cheese burger, no tomato, extra chili.
Neiman Marcus Cafe Burger - Grilled hamburger cooked medium with grilled onions, smoked cheddar, their secret sauce and on a brioche bun. One of the best burgers I've ever eaten.
Home Cooked - I pour 1/4 to 1/2 cap of hickory smoke flavor into the center of the meat patty ball, season with seasoned salt, pepper and garlic powder. Flatten ball into patty and grill over coals. Place on grilled whole wheat bun with spicy cheddar, mayo and baby leaf spinach.
I definitely do not like burgers rare or medium rare.
Don't like the taste or texture of rare so if has to be thoroughly cooked. Seems risky too with ecoli and all.
I can understand how you feel: Our son in law who loves his steak rare wants to cremate his burgers for the same reason. My understanding and I could certainly be wrong, the risk of ecoli is more likely from undercooked meat in restaurants than home cooked. I don't know if there is any truth to this, but was from original reports and info many years ago when ecoli became a well known threat.
Onions cooked with the meat and pickles are all I need. Mushrooms, cheese and some kind of pepper may be added if I want it. Tomatoes are tolerable but ketchup is inexcusable. I'm a dry burger type who thinks sauces can ruin the whole thing.
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