Serious Eats: Talk

Tenderloin burgers, a debate

I've been talking to a couple of my non-cooking friends and something really strange (to me) has come up.

They say that tenderloin is the ultimate cut of beef for burgers, but that just goes completely against what I know and what I have been taught.

You'd imagine tenderloin, as the name suggests is pretty tender on its own, so grinding that cut of beef would be a total waste and pretty much pointless In addition, it is pretty lean so there is no way you'd get a nice charred crust.

Their arguments were that burgers made from any other cut of beef than tenderloin might end up being chewy and dry, yet in my experience with 100% ground chuck or mix of chuck and sirloin that has never happened, even when cooked medium.

I am confuzzled, help me out fellow serious eaters :)

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