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 :)