Mark Foreman
TVWBB All-Star
If you can get it, grind some hard fat and mix it into the burger.
Help with lean hamburger
- Thread starter Grant Cunningham
- Start date
Grant Cunningham
TVWBB Pro
An update: after considering all the options, I decided to add some finely grated Swiss cheese to the hamburger meat. I chose this approach because the seasoning mix I'm using pairs nicely with Swiss, which I'd been using as topping. After some experimentation, I settled on mixing 1oz of the grated Swiss to 1lb of the lean hamburger.
The patties were 8oz each, formed 4-1/2" diameter (using a circular form I learned about right here on TVWBB!), and cooked 5 mins/side on the Genesis 3000. As is my usual practice, I put a pat of butter on each patty right after turning.
Results were excellent, definitely juicier with just a hint of the Swiss flavor poking through the meat and seasoning. It's not the same as using a fattier grind to start with, but is quite good on its own merits.
The patties were 8oz each, formed 4-1/2" diameter (using a circular form I learned about right here on TVWBB!), and cooked 5 mins/side on the Genesis 3000. As is my usual practice, I put a pat of butter on each patty right after turning.
Results were excellent, definitely juicier with just a hint of the Swiss flavor poking through the meat and seasoning. It's not the same as using a fattier grind to start with, but is quite good on its own merits.