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Here is serious question? Do you like a particular cut of beef for your burger. I have been in long arguments over whether chuck, sirloin, round, or just plain ground beef makes the best burger. I like grilled over real wood but will not turn down a burger cooked on a gas grill. I think the biggest mistake most people make is over cooking the burger to the point where it is dry. If I am cooking a thick burger I break out the thermometer. Just done is perfect for me.
I prefer chuck or sirloin at about 80% lean for the grill. You need the fat and little flare up to get that burger just right. Oh and two 1/4lb patties is not the same as a 1/2lb patty. Both can be good.
I like a lot of burger places especially when I was in Texas. The national chains just don't do it for me. They are either over priced of not worth eating.
I prefer chuck or sirloin at about 80% lean for the grill. You need the fat and little flare up to get that burger just right. Oh and two 1/4lb patties is not the same as a 1/2lb patty. Both can be good.
I like a lot of burger places especially when I was in Texas. The national chains just don't do it for me. They are either over priced of not worth eating.