Simple dinner; nothing special, but tasty - home ground meats, smoked cheese, and toppings. We like good quality beef in our burgers and some kind of pork, and occasionally turkey. We justify using steak for ground beef because we can always get some kind of steak cheaper than we can get 85% beef in the grocery stores. Sure, we need to take the extra step to grind the meat, but it is safer, fresher, and way more tasty than grocery store ground. Additionally, we can add whatever fresh herbs and seasonings while the meat is being processed. This time we used choice New York strip that we purchased for $2.49/lb, a small chub of Jimmy Dean sage breakfast sausage, and turkey.
Meats: New York strip, turkey tenderloins, Jimmy Dean sage pork breakfast sausage (the glass of wine helps keep the cook on task)
Trimmed the beef fat, cut into strips ready for the meat grinder - blended in Montreal Steak Seasoning
Thick with Bradley smoked cheddar
Finished burger - topped with Walla Walla sweet, tomato, shredded cabbage, mustard, Tabasco Chipotle - the burger was butter tender due to the added turkey and the the beefy umami complementing the savory sage sausage.
