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Quick hamburger meat question
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greenfan
Posts: 94
Going to the store. I have cooked burgers with ground chuck, and I have cooked them with ground round. Regular 80/20 seems bland. One of them was really good,the other tasted like a roast burger. I don't remember which was which. What do you guys recommend?
Comments
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you must not eat a lot of beef... The taste is soley based just on the fat to meat ratio, like 80/20 or 90/10. it depends on the beef itself too. if you want a drier burger get the 90/10 but if you want a juicer great tasting burger get the 80/20 angus beef. also dont over cook it. Ground chuck is generaly what they use for ground beef, ground round would taste more like a roast cuz the round is part of the roast. so if thats the taste you want get ground round. you can even get ground sirloin if you want.
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Greenfan the ground round will generally be much leaner meat so to me, not as much flavor. With the chuck you get a lot of smoke when cooking direct. I love the chuck, 80/20 when I buy and wife gets round/sirloin, 90/10 when she buys. Both will turn out great at 400 direct turning once.
PopsicleWillis Tx. -
Thanks for the replies. I'm guessing that is was the chuck that I liked.
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I agree with the above - 80/20 or 85/15. More juicy. But, I also add a few squirts of Asian Fish Sauce or Italian colatura (also a fish sauce) for enhanced beef flavor (umami).
See: http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Interesting about the fish sauce. Thanks for posting and for the link.
Kent -
Love burgers, but don't them that often. When I do it's all-out with the 73/27. Lots of tasty scraps, like the brisket point, all ground together.
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I am with the chuck 80/20. I also think kosher salt and fresh black pepper grinds applied a few hours ahead go a long way.
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half chuck or ground round, half sirloin. You get the fat and the taste!
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