I used to just buy ground meat at the grocery store but lately, I have been playing around with my new meat grinder and have been making my own. I actually am quite happy with some of the recipes that I found. Check these out!
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
There’s nothing new about blending different cuts of meat to make a better burger. But despite all I’ve read, and despite the fact that I’ve been fiddling with burger blends at least a few times a week for the past couple of years, I’ve yet to see a good, thorough, scientific analysis of what actually makes the best burger. Is it fat content? Texture? Flavor? Presumably all three, but what does one cut have to offer over another? Why mix three cuts instead of two? Would a fourth cut make it even better? The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef