Burger meat?

Filed under: Food on the Table, Cuisine, American, Kid Friendly, Protein, Beef, Exotic Meat, Lamb, Pork, Features

What kind of beef is best to use? Is it just a matter of how much fat it has, or are there other things involved?

by Anonymous about 1 year ago

Comments

  • Barb
    Barb

    I'm partial to chuck, myself. It's just what I've always used, and it seems to stay nice and moist.

    about 1 year ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    Even though we like burgers a lot, we don't do beef ones very often, so when we do, I usually have the butcher grind a piece of brisket for me. Again, we usually try for the heart-healthy option, but since My husband doesn't get red meat as often as he'd like, it's kind of a treat for him. They come out great, too--I suspect it's the extra marbling in the meat...

    about 1 year ago
  • Lesley
    Lesley

    We've been bison fans ever since trying bison burgers at a street fair a few years ago.

    about 1 year ago
  • Paul
    Paul

    For beef hamburgers (which I usually cook really thin and really quickly), I tend to prefer a combo of chuck and sirloin (although truth be told, I usually just grab whatever ground beef my local market has with at least 12% fat). My recommendation, since you've tagged your question with so many different options, is to just try a bunch of different meats a couple of times each, keep notes, and then standardize on whatever your whole family likes the most.

    about 1 year ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    Good points, Paul. I also like to go for the thin burger...it's just more appealing to me on some level.

    about 1 year ago
  • Karla
    Karla

    Just beef here, and I still use at least an 85/15 mix even though some of my friends give me grief about it.

    about 1 year ago

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