My whole life I’ve always hated burgers that you get from fast food/restaurants. It’s just a bland beef patty with a bunch of toppings that make it a pain to eat. These places advertise their burgers as being “100% Angus Beef!” or whatever, like that makes it appetizing… Why is this the norm? Do people just not know any better?
I learned how to make burgers from my dad and our approach is completely different. It’s all about the patty, not about the mountain of toppings. We throw onions, garlic, bell peppers, egg, worcestershire, salt and pepper (anything you want really) into a blender. Blend it all up and incorporate it directly into the beef. Then you shape your patties. This method makes the actual burger patty delicious, you could eat it as is if you wanted (which we sometimes do).
I’ve yet to meet anyone who didn’t prefer our burgers. Try it and you’ll never go back to those bland meat disks.
Chuck is a cut of beef. You can grind a chuck roast from Angus beef.
That sounds more like un grinding, Doc.
It’s all in the wrist.
Gotcha, then I guess I should say I’ve never had much luck with ground Angus. It’s always been notably dry, but maybe it’s the percentage I prefer, not the type.
Could be. I think chuck is about 20% fat as a baseline. So if you see a lighter mix they’ve added something meaty to it. When I did a butchers course out of curiosity a few years ago, the instructor kept a tub of “grind” which was all the trimmings from all the quarters and primals.