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Cheeseburgers, how do you take yours?


thefuzz

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5 hours ago, PurityControl said:

Sounds Good

What would you say the fat % is on that burger? 

I'm still waiting to have a "decent" Venison burger,  I've always found the meat to be way too lean, drys out too easy or doesn't hold shape and crumbles,.

So usually exogenous fats are added to the meat, pork/beef tallow, cheese, bacon etc.

 

 

 

 

 

 

The addition..probably 10%. That pic contains damn near flawless patties. But I’m a bit biased to my own work

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  • 1 month later...

Potato bun with some of the middle of the bun taken out.  Too much bread can ruin a good burger.  Why are you eating it, anyway?

Sautéed mushrooms and onions. Any cold ingredient once again takes away.  Does lettuce really add flavor?

Bread and butter pickles, room temperature.

Smoked, reverse seared burger topped with your favorite cheese, but more than one slice.  Mine is Muenster.

No burger should ever be well done.  Medium at most.  Use quality meat.

Pull all those hot ingredients off the grill/stove and pile it on the burger.  Wrap in in aluminum foil for a minute or two so the heat steams the bun and the cheese melts all over the burger.

No need for mayo, ketchup, mustard, blah blah when the above ingredients are prepared properly.  Juiciest, most flavorful burger ever.  Come to the table with a roll of paper towels.

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  • 2 weeks later...

Most of the time when ordering, the "carolina" style with slaw, chili, etc.

But in summer, sometimes will get hot chunky salsa and mix with the hamburger meat before grilling.  Yes, you will need a beer or two when eating.  Condiments help cool it off sometimes so that is up to individual

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