Are you grinding your own meat? Cuz those are great looking burgers
Yessir! Everytime. I love beef short ribs first then chuck. The white specks you see are beef tallow ground together with the meat.
I cube the beef mix in some beef tallow, freeze for about 30 minutes. Then grind about 2 handfuls at a time in the food processor.
Dump in a bowl, grind am obscene amount of black pepper, splash of Vietnamese fish sauce, mix well and use molds for the patties. No salt until right before serving.
You'll notice that my patties are I different sizes. Daddy's, mommy's and kids. LOL.
With the foodsaver, I vacuum seal a bunch of patties and they're as fresh when needed. They go into the hot tub time machine straight from the freezer.
