Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: deestafford on May 01, 2013, 10:30:44 AM
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For years I have been using 80/20 ground beef for my burgers because everything I read, heard and saw said the fat would give it more flavor. Lately, my hamburgers have not been as good as I would like. It could be as a result of overmixing or the meat or some other things. Well, the other day I bought 1 1/2 pounds of 90/10, mixed in one strip of thick Wrights bacon chopped and some of Phil's Awake-a-Steak and LIGHTLY mixed them into about 3/4'' inch patties and then grilled them. They were much better than my previous burgers. I guess from now on I'll use 90/10 with some bacon chopped up in it. I have also toyed with the idea of grinding my own meat but have not pulled the trigger on that yet. Not sure how much I'd use a grinder. I guess I could also use it for spaghetti, chili, and don't know what else. Dee
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mixed in one strip of thick Wrights bacon
Dee ---- you kill me!
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[shakes head]
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Well lets see 90-10 meat instead of 80-20 but add a strip of Writes bacon (my favorite by the way :D )
That should equal 70-30 meat!!! :D Saving on the fat Dee??
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I don't think it was saving on fat per se (that's something that Barry would say whilst he was saying sumptin') but just trying to change texture. I think the fat in the bacon may add a better flavor than the fat in the beef. Of course, everything with bacon in it tastes gooder than without it. I think adding sausage is a really good idea also. Jimmy Dean maybe the best out there that is widely available commercially. I now also use the sandwich thins that I toast on the grill with my burgers and that gives me more tasting of what is inside of the sandwich/burger rather than the bun. I really can't think of a sandwich that is more versatile and has more potential variety in fixins than a hamburger. Dee
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I have also mixed some left over pulled pork into the meat before cooking and that made for one fantastic burger!
Dee you can almost never go wrong with bacon ;)