[Shaun @ Tru6]

Felt like an Oklahoma burger day. Real aged (crystally) English cheddar makes a huge difference. Getting a prime rib for Christmas I found out the butcher will grind any combination of meat I want so looking forward to some great burgers in '24. These were just market ground but still tasty. Not sure if I posted but I did dice up a lightly frozen sirloin and pulsed it a few times in the processor and that made an amazing burger, so tender and tasty. Apparently a protein develops if you over-process beef that makes burgers tough and less tasty so the least amount of grinding is best.javascript:winopen('upload.html')