Quote:
Originally Posted by BHalbrooks
Why do you both use high fat meat?
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More than 80% lean will give you dry, tasteless burger that won't hold together.
Quote:
Originally Posted by hotreds
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Of the seven, three aren't even bovine. Pass. (Was going to write 'cow', but bison makes for a darn good burger, too...without straying into winged and finned meat.)
I keep it simple, also. Beef and chopped onion - dusted with garlic pepper and onion powder. Don't skimp on the bun -- it can make a huge difference.
I love burgers from my grill, but one of your trips here, Hugh, we should do a herf at Shelly's downtown. Service has gotten shaky lately, but they still have one of the best burgers in the district.