FWmaker Posted July 12, 2009 Share Posted July 12, 2009 Well, with the encouragement of my son, I've gotten the courage up to grill 'em up tonight. I guess I'll have try to find a DMD or Jeff Foxworthy hat or somthin' Neither of us were impressed. I might try it again - this time used burger the wife bought. Ground Sirloin 90/10. For cooking burgers ya need a bit more fat in that ratio, imo. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted July 12, 2009 Share Posted July 12, 2009 Neither of us were impressed. I might try it again - this time used burger the wife bought. Ground Sirloin 90/10. For cooking burgers ya need a bit more fat in that ratio, imo. I totally agree. You can try and be healthy but 80/20 makes the best burgers. I was working with 86/14 over the weekend and that's about as lean as I can go and still have the right texture and taste. The stores around here are getting all California on me and it's becoming hard to find 80/20. I'm just going to have to start making weekly trips to the butchers (1 hour each way ). Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted July 13, 2009 Share Posted July 13, 2009 it's ridiculous how much better burgers from 80/20 are than the leaner cuts. Quote Link to comment Share on other sites More sharing options...
wolfden1 Posted July 13, 2009 Share Posted July 13, 2009 Texas burgers are all hat no cattle. Just like the Cowboys Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted July 14, 2009 Share Posted July 14, 2009 Peanut butter bacon burgers with sharp chedda = YUMMY Quote Link to comment Share on other sites More sharing options...
untateve Posted July 14, 2009 Share Posted July 14, 2009 Peanut butter bacon burgers with sharp chedda = YUMMY You need to write out the recipe. I'm having a hard time wrapping my brain around that one. Quote Link to comment Share on other sites More sharing options...
BeeR Posted July 14, 2009 Share Posted July 14, 2009 Just to reprise the only culinary invention I have ever had Thank God. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted July 15, 2009 Share Posted July 15, 2009 You need to write out the recipe. I'm having a hard time wrapping my brain around that one. Nice hearty bun toasted, liberal amounts creamy peanut butter of choice on both sides. 1/3 lb handformed 85/15 or 80/20 ground beef patty. seasoned and grilled to taste, cheese(I like sharp cheddar with this one for some reason) just before you are about to melt the cheese on the burger, put 3 to 4 pcs. of cooked bacon on burger, top with cheese(gouda is also rockin'), put on bun and fall in love. other adds that go with this are avocado and/or dill pickle slices Beer to go with it? any amber ale goes well Quote Link to comment Share on other sites More sharing options...
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