Bob Correll
R.I.P. 3/31/2022
Bottom round, about 1.5 lbs., made into jerky.
I'm tired of trying to turn 80/20 or 85/15 ground beef into juicy burgers, so I'm back to using 75/25.
The meatier grinds are great for other things, but apparently I'm not capable of making a good juicy burger with it.
These were only quarter pounders.
I tried to get the cheese melted by covering, didn't give them enough time though.
A tinge of pink in the center, juicy and very flavorful.
How about you, can you get juicy burgers from the lean grinds?
I'm tired of trying to turn 80/20 or 85/15 ground beef into juicy burgers, so I'm back to using 75/25.
The meatier grinds are great for other things, but apparently I'm not capable of making a good juicy burger with it.
These were only quarter pounders.
I tried to get the cheese melted by covering, didn't give them enough time though.
A tinge of pink in the center, juicy and very flavorful.
How about you, can you get juicy burgers from the lean grinds?