Where's your beef?
I'm doing a little ground beef taste test and am looking for everyone's favorite hamburger blend and favorite butcher (preferably in NYC). Thanks!
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9 Comments:
What are you using the ground beef for? Hamburgers or another purpose?
(reason for asking-- fat to meat ratios)
CJ McD at 4:15PM on 10/10/09
Yep, the taste test is for hamburgers.
And thanks for helping remind me-- for the taste test, I will be making simple patties and seasoning only with salt and pepper, so if you guys include other ingredients in your favorite hamburger blend, I will have to omit them from the taste test, but I'm always lookin' for a good recipe :)
burgerblogger at 5:27PM on 10/10/09
85/15 lean to fat - all beef burger - chuck. I also do my own ground turkey but that wasn't the question.
therealchiffonade at 5:29PM on 10/10/09
3/4 ground chuck + 1/4 chorizo. Not in NYC. We've found that places don't make chorizo the same, so 1/2 may be needed for the really meek variety and 1/5 for a really robustly seasoned chorizo.
Oh crud, chorizo counts as seasoning, doesn't it...?
Cassaendra at 7:03PM on 10/10/09
I buy chuck roasts whenever they are on sale. I simply trim out the largest chunks of fat, then cut into pieces that will fit into the grinder of the Kitchen Aid attachment. I usually put the meat in the freezer for 1-2 hrs, it makes it easier to grind.
dmcavanagh at 7:28PM on 10/10/09
Chuck cap, or other flavorful bits (short ribs, or other rib trimmings are great). In typical chuck roast you can see where the end of the rib eye turns into the "eye" of the chuck. Do not use this eye which is milder, use the dark cap which sits above it. I shoot for between 20 to 25 percent fat. I do NOT remove gristle, I LIKE chew and texture.
Also, I prefer salt, no pepper, at least on a rare burger. Pepper is a spice.
peekpoke at 6:45AM on 10/11/09
Ground chuck. As peekpoke said- 20-25% fat.
Crumble it into a large, shallow bowl and sprinkle with salt and pepper-(about a tsp. per pound) Mix gently to distribut the seasoning, then form them without pressing too hard. Make the patties about 1/2 to 2/3 inch thick. Press your thumb into the center to make a well (helps keep burger from curling or balling up). Then grill, broil or pan fry. Do not press the burger while cooking. Cook to desired doneness and taste away.
(Do a side by side comparison- vary fat ratio on one tasting. Try two cuts of meat for another.)
Personally, I like to add more seasoning to my meat- salt, pepper, garlic powder or steak seasoning, maybe some Worchestershire sauce, etc. I also add a tablespoon or two of water to the meat when mixing the seasonings. Helps blend the seasonings and adds extra moisture.
Let us know what you choose and your conclusions. This could be fun!
CJ McD at 2:14PM on 10/11/09
Check out Kenji's post on finding the perfect burger blend! (I haven't tried it yet, but I trust Kenji with all things related to making burgers.) He comes up with a blend of three beef cuts.
Robyn Lee at 12:01PM on 10/16/09
I love Staubitz Market in Cobble Hill:
http://www.staubitz.com/
CookiePie at 1:05PM on 10/20/09