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fat is not necessarily bad for you.
I use 80% lean when I cook hamburgers.
i had a box of those prepackaged hamburger pattties in my freezer that someone brought over for a party a long time ago. i looked at the nutritional falue and about laughed a the like 50% fat in those things.
is buying the stuff from the meat dpt at a grocery store any better? i usually buy 93% lean, thoughj i really dont know what that means other than its more expensive and more red.
fat is not necessarily bad for you.
I use 80% lean when I cook hamburgers.
have you been regulating 5 times a week for 20 minutes at a time?
Now im getting hungry...
ultimate hamburger patty on the grill...
fry two pieces of bacon per hamburger (ahead of time)
pour off the bacon drippings and put in the refrigerator.
get 1 slice of white bread per patty. cut off crust and cut into cubes...soak in enough milk to make a paste.
Take 80% hamburger meat, mix with salt, pepper, chilled bacon drippings and bread paste. Form into patties about 3/4" thick.
Throw those babies on the grill and enjoy...they are 10 times as good as regular patties...
How much meat did the Trex have to eat daily?
I feel my arteries beggining to clog...
i prefer ground venison or ground turkey burgers with minced shallots and garlic in them. the garlic and shallots cook in the meat and give a great flavor.
thanks everyone for not answering my question.
no it is not all bad.
meat = good
hehehe...maybe I am genetically blessed (besides the obvious LOL) but I still have great blood pressure/cholesterol etc. and am significantly older than most of you and have eaten GOOD all my life...
trust me, i llove red meat and eat ground meat and steaks as much as possible. i was just curious if ground meat from the butcher section is jsut as fatty as the box patty crap you can buy
the simple answer is don't buy the box crap. Buy fresh butcher ground meat and make your own patties.
thats what i always do.
im getting really tired of people either not knowing how to read or just plain not reading the in ial post.
7% fat in the meat... also, the less fat in the meat, the drier it will be...
If you want a burger, use 80/20 ground chuck on a grill - it goes downhill from there (talking beef only, I have never eaten a burger with venison).
The fresher the beef, the better; anyone who has ever eaten a burger at Casbeers will testify!
I don't cook burgers often, but when I do, my weapon of choice is a 50/50 mixture of liquid smoke and worcestershire sauce, and course ground salt and course round pepper.
Now I have a question: When grilling burgers, fat drips into the fire, and I want to know, what is the difference in the fat content of a grilled 80/20 burger, vs. say a 93/7 burger?
*waving hand*...uhhhhhh...flavor?
I make the "thick" patties and then take one of my seasoning bottles and smash it into the top of the burger to make a crater...(otherwise they expand and make a "round" burger as they cook) then pour worchestershire sauce in the crater...mmm.mmm.good. cook it 2/3 of the time on the first pass and then flip it.
I get rave reviews. use the previous tips and try it once and you will be hooked.
Ground American Bison rules too... add some veggie or olive oil to it cause it's very lean.
i always add basalmic vinegar and olive oil to my burgers along with garlic and shallots.
I roll the patties out into a pan, add in garlic powder, onion powder, kosher salt, fresh cracked pepper, fold the meat in half, cut in squares
oh yeah 80/20 Ground round.
and that my friends, is one tasty Mfin burger.
ARGHARGHARGH..
(hungry)
I only eat elk and bison meat. The leanest around, hardly any fat. I have deer meat and sausage that I eat with eggs, but it's gamier than the elk meat.
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