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homemade burger question
January 26, 2014
10:13 pm
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justdeborah2002
ottawa ON
Mighty Chicken
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I’m making homemade burgers for the first time this week.  I mean, I’ve squashed together ground beef before, added a couple more things, and called them homemade.  

But this week, I’m grinding up rib eye steak and pork belly, adding sauteed garlic and shallots, a few spices, and then gently, oh so gently, forming them into rounds.

 

So, the question…will there be enough fat in the rib eyes and pork belly to make a juicy burger?  Or should I add some additional beef fat to the mix?

 

Thanks for any and all suggestions!

 

queen of make it fit

January 27, 2014
9:59 am
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mamajoseph
Kenya
Super Chicken
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I think it probably depends on the meat, so what I would suggest is making a test patty before cooking all the burgers. That way you can adjust the fat and/or seasonings before you cook the whole lot.

I (sorta) have a farm in Africa.

January 27, 2014
10:57 am
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LauraP
Mighty Chicken
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January 26, 2010
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No additional fat is needed. The trick is in the cooking technique. Sear the burgers on both sides over medium heat, and don’t over-cook them. I do this with venison, buffalo, and our exceptionally lean grass-fed beef. And since our meat is processed individually by a local butcher and not mass mixed with meat from heaven only knows where, those of us in the family who like our burgers pink in the middle feel safe having them that way. And those who prefer a burger that’s more done can still have a juicy burger if we pay attention and pull it out when it’s just done and not starting to dry out.

I learned to cook this way in my 20s when I had a lot of gut issues and couldn’t tolerate the higher fat cuts or even store hamburger blends. The gut issues are much improved, but I still like my lean meats and cook this way most of the time.

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