Quote:
Originally Posted by scottmandue
That actually sounds like a terrible idea, Filet Mignon is very low fat and I would think would make for a very dry unpleasant burger.
I also think "gourmet hamburger" is an oxymoron.
Silly human beings can't leave a good thing alone, burgers are supposed to be a cheap meal, made from low cuts of meats, eaten outdoors, cooked on a grill, with a minimum of condiments.
Why in my day you could get three burgers for a nickel!
Now get off my lawn you darn whipper snappers!
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Making burgers on the grill today, so naturally opened this thread.
First off, todays burger 'meat' is not cheap and you have no clue where it came from. Almost every store bought is a mix from multiple meat processing plants.
We buy sirloin and grind our own. It's actually
cheaper too! Do like the marbled fat. Have done many varieties as well from adding raw egg in the ground, diced onions to jalapeños. I'll take a pass on the bacon but others we like are crab meat, avocados, garlic and a variety of cheese.
Don't forget a killer toasted onion bun.