Hamburger Improvement

[Dakota Don]

50% ground brisket flat to either 80/20 chuck or sirloin.

Oh Man, the ground brisket sounds like an Awesome idea! You've got me thinking now... I was out at Sam's today and they had just gotten a bunch of decent looking brisket flats in and are priced at $2.79/lb. WOW. (let's see, ground beef for $3.99 or Brisket for $2.79  I'm going back tomorrow to grab a few at that price. I like Dee's idea about the food processor...my wife said no  to me buying a grinder, but I just bought a big Cuisinart processor, so I hope you can keep us posted on how that works out. 

[Dakota Don]

I love the idea of having some bacon in with the burger mix, but I'm hoping some of you knowledgeable people out there can weigh in on this for me:  Some of the articles I read on this awhile back said to cook the bacon first (at least partially) prior to mixing it into the burger, as they felt it wouldn't get hot enough inside the burger to properly cook? Survey says... 

[deestafford]

Don,  I like to put the bacon in raw because the fat gives more flavor as it cooks.  I do put cooked bacon in my pimento cheese when I make it.  Dee

[Keymaster]

Got a email from Tillamook cheese today. Heres a whole bunch of tested (not by me) recipes for you Dee

http://www.tillamook.com/recipes/recipepalooza/burger

[deestafford]

Keymaster, Thanks.  Those are really interesting.  I've done the pimento cheese before and it's great.  I sometimes put crispy bacon in my pimento cheese.  Dee

[Sandman]

After reading all these I had to try ground bacon mixed with ground chuck. I ground a pound of my buck board bacon and mixed 50/50. Probably too much bacon, but is that possible? I cooked on a gas charbroiler. Bad idea because of flare ups. Still they turned out great.

The ground bacon.
Mixed and pattied.
My burger.

Some of Smokin Don's gourmet butter on it, that stuff is excellent.

[Pappymn]

After reading all these I had to try ground bacon mixed with ground chuck. I ground a pound of my buck board bacon and mixed 50/50. Probably too much bacon, but is that possible? I cooked on a gas charbroiler. Bad idea because of flare ups. Still they turned out great.

The ground bacon.
Mixed and pattied.
My burger.

Some of Smokin Don's gourmet butter on it, that stuff is excellent.

Looks excellent. Would a cast iron pan or griddle been a better tool? I had this same issue with my fattie burger grind

[deestafford]

Looks really great.  That is one of the many reasons I like my IR cookers...no flare ups.  Dee