Burger trimming

[Haertig]

At home, I go for very basic: Meat, bun, provolone cheese. Big, thick meat patty, cooked medium, otherwise it dries out and I have to add mayo or ketchup to moisten it up. A side of potato chips or mac-n-cheese (usually that cheap blue box Kraft stuff). Sometimes a salad.

At restaurants, I usually go for: Meat, bun, onion, lettuce, tomato, pickles, mayo, bacon, sauteed mushrooms, swiss cheese and fries or a salad. Occasionally onion rings instead of fries.

 

[Haertig]

I read that the chicken in nuggets at McD's is glued together with something, probably soy. I would never eat one.

I think they're glued together with whatever was stuck to the chicken from the feed lot, when they threw the entire carcass into the blender.

 

[Bacpacker]

Isn't that interesting, all beef, but only 80% beef. No wonder I don't care for many burgers. I wonder what it is exactly that they do add with the 20%. I would not be surprised if there isn't a bunch of soy in that, something I avoid like the plague. No wonder so many burgers do not have that tasty brown edging that is so tasty.

The 80% beef is 20% fat. 93/7 7 % fat. Just how its mixed. Higher fat usually sticks together better for a burger. I like 90/10 myself.

 

[Weedygarden]

The 80% beef is 20% fat. 93/7 7 % fat. Just how its mixed. Higher fat usually sticks together better for a burger. I like 90/10 myself.

Yes, but evidently fast food restaurants don't have that. They have other additives. I was a meat wrapper for a couple years.

 

[Spikedriver]

The 80% beef is 20% fat. 93/7 7 % fat. Just how its mixed. Higher fat usually sticks together better for a burger. I like 90/10 myself.

I'm a fan of 85% for the pan, or 80% on the grill. The fat makes the burger better. My pops gets 93% and his burgers suck...

 

[Weedygarden]

I'm a fan of 85% for the pan, or 80% on the grill. The fat makes the burger better. My pops gets 93% and his burgers suck...

Yes, it is the fat that gives it flavor. Same in a steak.