meh

8/26/2008 12:26:54 AM

>70%

8/26/2008 12:28:00 AM

i like the superlean burger. fuck having to wash the grease out of it

8/26/2008 12:29:26 AM

ground bison meat is pretty good, and very lean (well ive been told it's very lean)

8/26/2008 12:29:51 AM

i prefer 93/7 the most...dont like having all that grease

8/26/2008 12:29:58 AM

^^ Hell yeah

8/26/2008 12:31:30 AM

yeah this is 93/7

I tried cooking that shit in the pan and it was sooooo dry.

8/26/2008 12:33:41 AM

for a hamburger, generally accepted ration is 70/30 at least... meaning at least that much fat.

60/40 makes for a damn juicy burger, but might fall apart on you if you don't know how to patty it correctly.

8/26/2008 12:33:59 AM

i got some at a roadside store in the mts one time that had 3 cheeses mixed in to it and must have been 60/40 or worse fat

the ensuing grease fire almost burnt the campsite down.

8/26/2008 12:36:11 AM

i like the superlean burger. fuck having to wash the grease out of it

8/26/2008 12:47:32 AM

yeah i dont get the "wash" thing either


drain !=wash

8/26/2008 12:48:30 AM

the most expensive...but the best for you...

i had some tonight on the grill and it turned out OK!

8/26/2008 12:51:42 AM

are you guys serious?

I've cooked 90/10 burgers TWICE this past week and they were juicy as HELL both times.

Just gotta know how to grill fellas...

8/26/2008 1:00:38 AM

ngr plz...anything more than 60/40 and your a faggot.

8/26/2008 1:03:45 AM

juice us all well and good... but lean meat has zero flavor.

8/26/2008 1:15:23 AM

Quote :

"but the best for you..."

that's debatable

I do like 93 percent, but I add a bit of olive oil to it. Makes it "healthier" and aides in it keeping shape.

8/26/2008 1:25:23 AM

80/20 at the most for burgers.

This thread makes me want hamburgers.

8/26/2008 1:25:54 AM

Quote :

"for a hamburger, generally accepted ration is 70/30 at least... meaning at least that much fat. 60/40 makes for a damn juicy burger, but might fall apart on you if you don't know how to patty it correctly."

What the hell? 30% is the highest fat content allowed in ground beef and it is definitely not the recommended burger sweetspot. You are trying to taste the beef, not fat. 85% lean is widely considered to be the ideal leanness for burgers (some go as low as 80%, but most mix chuck and sirloin).

I actually use the 95% lean Aged Hereford ground sirloin from Fresh market and it makes killer burgers. patties are just under 1/3 of a pound and cooking is done on a grill over high heat. I only go about 2:30 to 3:00 per side so they are still a little pink in the middle but have a nice pepper crust. Outstanding flavor, juicy as hell, and not going to clog your arteries. I'd rather save the calories and saturated fat for some quality strong blue cheese or a thick slice of aged cheddar.

People just really overcook hamburgers. Oh, and don't add Worcestershire sauce, french onion soup mix, or any other shit to the beef... you are only making it worse.

To recap:
85% lean ground beef (though I go more lean)
fresh cracked black pepper
grill on high heat for 3 minutes per side (for 1/3 lb patties)
set aside for 5 minutes to let juices settle
season with pinch of salt
add cheese (I like blue/gorg or cheddar)
serve on a wheat bun with only the outside lightly toasted
No lettuce, no tomato, no onions (eat a salad on the side)
no ketchup, no mustard, no mayo (thse only mask good flavors and mayo is fucking disgusting)

8/26/2008 1:32:05 AM

^i like my burgers plain, too...just cheese (and sometimes bacon) - i like the taste of beef, not the taste of beef + condiments

8/26/2008 1:35:52 AM

Quote :

"juice us all well and good... but lean meat has zero flavor."

You must buy shitty beef. Adding extra butter to a cookie recipe doesn't make it taste better, just more rich and fattening. Aged beef, grass fed beef, and buying a decent grade will have better beef flavor, regardless of the cut. Bonus Buy shit at Food Lion and Harris Teeter are going to lack flavor no matter the leanness. Hell, bison and venison are both much leaner but have better flavor simply because of the type of meat... fat isn't everything.

8/26/2008 1:38:28 AM

Quote :

"and your a faggot."

but what about my a faggot?

[Edited on August 26, 2008 at 1:41 AM. Reason : ]

8/26/2008 1:40:34 AM

Quote :

"What the hell? 30% is the highest fat content allowed in ground beef and it is definitely not the recommended burger sweetspot. "

Okay, let's cover a couple of things... I am speaking IDEAL, which means grinding your own meat. Which means that what is "allowed" doesn't matter.

Quote :

"You are trying to taste the beef, not fat. 85% lean is widely considered to be the ideal leanness for burgers (some go as low as 80%, but most mix chuck and sirloin)."

As with most meats, fat = flavor, mainly because a lot of the inherent flavors of meats are fat soluble, so more fat means you are going to taste more of the flavor of the meat.

Quote :

"I actually use the 95% lean Aged Hereford ground sirloin from Fresh market and it makes killer burgers."

I bet you think that a filet is the fucking bee's knees too.

Quote :

"cooking is done on a grill over high heat."

You finally got something right!

Quote :

"I only go about 2:30 to 3:00 per side so they are still a little pink in the middle but have a nice pepper crust."

Rarely, if ever are you going to be properly cooking your burger if you only cook it for 6 minutes. Well, I take that back, if you make your patties thin as hell, maybe.

Quote :

"Outstanding flavor, juicy as hell, and not going to clog your arteries. I'd rather save the calories and saturated fat for some quality strong blue cheese or a thick slice of aged cheddar."

1/3 of a pound burgers cooked with 95% lean meat in 6 minutes are either not cooked through enough (you seem a stickler for exactness, and unless you grind your own meat, you should cook it through) or are thin enough that I truly doubt that they are truly as juicy as you claim.

Quote :

"People just really overcook hamburgers. Oh, and don't add Worcestershire sauce, french onion soup mix, or any other shit to the beef... you are only making it worse. To recap: 85% lean ground beef (though I go more lean) fresh cracked black pepper grill on high heat for 3 minutes per side (for 1/3 lb patties) set aside for 5 minutes to let juices settle season with pinch of salt add cheese (I like blue/gorg or cheddar) serve on a wheat bun with only the outside lightly toasted No lettuce, no tomato, no onions (eat a salad on the side) no ketchup, no mustard, no mayo (thse only mask good flavors and mayo is fucking disgusting)"

If you really want to taste the flavor of the meat, as you claim, you should ditch the pepper. Good meat tastes great with JUST salt as its only seasoning.

Also, you are adding SUPER high-flavor cheeses (gorg and aged cheddar_ to this if you still want to taste the flavor of the meat.

Third, if you think mayo is disgusting, your culinary worth has just gone straight into the shitter anyway.

8/26/2008 1:49:33 AM

i think you forgot to quote one other person in this thread...

8/26/2008 1:50:40 AM

bah, pepper is good on anything. steak au poivre is a culinary institution.

8/26/2008 1:52:28 AM

80/20 all the way

8/26/2008 1:54:24 AM

^^^ I actually ONLY quoted one.

and to continue:

Quote :

"You must buy shitty beef. Adding extra butter to a cookie recipe doesn't make it taste better, just more rich and fattening. Aged beef, grass fed beef, and buying a decent grade will have better beef flavor, regardless of the cut. Bonus Buy shit at Food Lion and Harris Teeter are going to lack flavor no matter the leanness. Hell, bison and venison are both much leaner but have better flavor simply because of the type of meat... fat isn't everything."

AS i covered above, the true flavors of most meats are fat soluble, so more fat = more of the true flavor coming out.

Aged beef (well dry-aged anyway) has flavor for a different reason, as does grass-fed.

Dry-aging works by essentially letting the outer layer of meat start breaking down naturally. The enzymes that do this also start absorbing things from the meat. This allows for much more of the flavor to easily be extracted, and thus tasted.

Grass-fed, free range, etc. change the flavor because of what the animal eats and how much work their muscles get. Grass-fed = changing the flavor, not making it better. Free-range means more marbling, which means more flavor.

Bison and venison are leaner and have a much stronger flavor because they are both more gamy. Again, these are different flavors, not better.

8/26/2008 1:58:51 AM

I got a fatty mcfat triple 1/4 pounder at wendys today.

5/10

8/26/2008 5:36:46 PM

yeah... season the beef... don't murder it with condiments.

gg ncsugirl83

8/26/2008 5:39:02 PM

i like to add some freshly chopped ginger in my burgers
salt, pepper, cheese and that's about it

8/26/2008 5:48:12 PM

92/8 Laura's Lean Beef.

8/26/2008 5:52:29 PM

Quote :

"lean meat has zero flavor"

lol

what a strange thing to say

8/26/2008 5:55:50 PM

lettuce, tomato, mayo, and cheese.

mmmm.

8/26/2008 5:58:13 PM

ostrich FTW

8/26/2008 5:58:31 PM

93/7 ftw

8/26/2008 5:59:41 PM

i'll add a can of evaporated milk into the 93% lean


just for the hell of it.

8/26/2008 5:59:48 PM

8/26/2008 6:04:08 PM

god dammit... i just read this whole thread through, and that made me want to make hamburgers.... then i realized i don't have a grill here at the new place- FUCK ALL OF YOU AND YOUR APPETIZING ARGUMENTS!!!

8/26/2008 6:04:09 PM

93% burgers fall apart on the grill... screw that.

8/26/2008 6:28:34 PM

Do I have to go to the Grand Asia Market if I want ground bison around here or do I have another option?

8/26/2008 6:52:46 PM

RAWR RAWR RAWR

8/26/2008 6:57:43 PM

^pro or anti 93/7?

I heard that 93/7 burgers shrink a lot cause no fat. So if i try one, i'm making it extra big

3/13/2026 11:43:18 AM

Interesting how times have changed (for the better, at least in some regards) At least once in this thread, someone was called the n word and a faggot, and nobody blinked an eye.

3/13/2026 11:50:30 AM

Preach bro. Thank you for mentioning that!

3/13/2026 4:18:14 PM

Fat is flavor. Period.

I’ll go 73/27 and have some killer tallow in the pan for home fries.

But I throw in a couple of tablespoons of butter in the pan before I sear the blue fuck out of each side. Maillard reaction for even more savory flavor.

But the best of the best is letting my hamburger meat sit in the fridge for about a week so the flavor develops even more. Key: meat turns gray on the outside.

And I will eat that shit rare to medium rare all day long…even if a meat packing machine ground it in a facility halfway across the country. I’d grind it myself except the meat grinder stayed behind after last breakup.

3/14/2026 12:51:22 AM

You have to ask your butcher to custom mix it, but I'm a 20/80 kind of guy myself. By the time the fat renders down, it's more like 40/60 and has all of that extra fatty flavor

3/14/2026 10:31:13 PM