yep. 85 is the leanest I will ever go though. I only use it when I can't get the 80/20 though. With my grill (charcoal), I have plenty of room to compress the patties a bit while they are over the fire and let some of the excess fat burn off without charring the outside of the patties. If the flame up gets too big, I just move them over so that they are away from the flame til it dies back down. Fat = Flavor! I would rather eat burgers less often that are tasty vs dried out burgers that are "healthier" any day. What's the point of eating if it doesn't taste great?! :thumb:
I’ve gotten mine to turn out pretty delicious on a consistent basis with the following: Trinity mix Tony’s Worcestershire Bread crumbs Grated cheddar 80/20 Nothing too fancy, but the secret ingredient is. . . . . .wood chunks in lieu of charcoal. Makes all the difference in the world.
The Carroll/Kiffen burger : USC's colors are even mustard and catsup !! "I rarely look at other teams message boards but I had to go look at USC's yesterday. Hilarious! All the chest thumping and threats of suing the NCAA is pure comedy. Basically the same thing I heard from Bama fans when they got hammered. Ultimately they will shut up and be forced to eat that $hit burger anyway." ---DRC :lol:
Grilled half and half burgers tonight and they were awesome. From now on I am a half and half burger griller. Thanks for the tip.:thumb:
The last time I did burgers, I bought a chuck roast at Winn Dixie and got them to grind it for me. It was definitely the best burger that I have ever made. I don't think that I will ever buy pre-ground meat ever again.
Wasn't it too lean? I always thought that the best-tasting burgers came from the ground meat that has some fat in it. The super-lean ground meat is fine for meatloaf and meatballs, but it just lacks that fine hamburger taste to me.
Chuck roast is anything but lean. It's a nice, fatty cut. I buy chuck steaks all the time, too. It's like a poor man's ribeye.
