Best Meat For Thin Burgers at Bianca Hernandez blog

Best Meat For Thin Burgers. Buy a package of each and mix them or buy the cuts of meat and grind them in a meat grinder or your food processor. Alternatively, you can use ground turkey or chicken if you prefer a healthier option. A 70 percent lean meat mix is key for griddle. For thin burgers, it’s best to use ground beef with a higher fat content, such as 80/20 (80% lean meat, 20% fat). To form thin patties that hold together on the grill, massage the ground beef briefly — which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. Because the patty gets smashed so wide and thin, you don't want to use more than 4 ounces of beef. For thin burger patties, lean ground beef (preferably 80/20) works best as it cooks quickly and doesn't shrink excessively. The best flavor combination of cuts to make your perfect burger is 50% sirloin and 50% chuck. Start by choosing the right kind of ground meat. You get the best of both, the beef flavor of sirloin with the juiciness of chuck.

Start by choosing the right kind of ground meat. Buy a package of each and mix them or buy the cuts of meat and grind them in a meat grinder or your food processor. To form thin patties that hold together on the grill, massage the ground beef briefly — which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. Alternatively, you can use ground turkey or chicken if you prefer a healthier option. For thin burgers, it’s best to use ground beef with a higher fat content, such as 80/20 (80% lean meat, 20% fat). Because the patty gets smashed so wide and thin, you don't want to use more than 4 ounces of beef. For thin burger patties, lean ground beef (preferably 80/20) works best as it cooks quickly and doesn't shrink excessively. A 70 percent lean meat mix is key for griddle. The best flavor combination of cuts to make your perfect burger is 50% sirloin and 50% chuck. You get the best of both, the beef flavor of sirloin with the juiciness of chuck.

Best Beef Burger Recipe Mikaeel Flynn

Best Meat For Thin Burgers You get the best of both, the beef flavor of sirloin with the juiciness of chuck. Because the patty gets smashed so wide and thin, you don't want to use more than 4 ounces of beef. To form thin patties that hold together on the grill, massage the ground beef briefly — which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. Start by choosing the right kind of ground meat. For thin burger patties, lean ground beef (preferably 80/20) works best as it cooks quickly and doesn't shrink excessively. You get the best of both, the beef flavor of sirloin with the juiciness of chuck. Buy a package of each and mix them or buy the cuts of meat and grind them in a meat grinder or your food processor. Alternatively, you can use ground turkey or chicken if you prefer a healthier option. A 70 percent lean meat mix is key for griddle. For thin burgers, it’s best to use ground beef with a higher fat content, such as 80/20 (80% lean meat, 20% fat). The best flavor combination of cuts to make your perfect burger is 50% sirloin and 50% chuck.