Those don't look 96% lean.
Parenthetically -- NYTimes recommends 80% and coarse ground (packaged is finely ground.)
Had a really great burger at "Nightown" in Cleveland this past week.
You guys are good. R. Crumb did a Mr. Natural "hamburger as stand in for the Eucharist". You've got 30 min.
BTW did the great horned choad appear in that issue?
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Lamburger is fantastic, but it's not hamburger. For that matter pork burgers are great (there is a little diner near here run by a German guy that makes fantastic pork burgers) but they aren't "hamburgers".
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I believe rather strongly that a decent burger needs some fat content. Otherwise it is dry and lacks flavour.
Edit: OTOH something like Wagyu is also wrong for a burger, too much fat swamps the meat.
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That begs the whole tradition of larding game. The meat of game holds the flavor not the fat. 100% grass fed beef has a gamey/livery flavor when it is at its best. The whole game thing like grouse hung until the feathers fall out is out of fashion.
Yup, it sure is. I have never understood that practice. I have eaten freshly killed grouse (sauteed in butter with shallots, then glazed with wine) and it is delicious. Why on earth would you let it spoil first? I think that practice is more a matter of bad results (from lack of refrigeration) becoming "tradition".
Burger is difficult to pronounce by the Spanish, so they call them carne para hamburguesa(s). In German and Dutch, burger is the word for civilian.
And the French, eeh
https://www.youtube.com/watch?v=U1P_Nfj_ozo
...and yes, larding/barding is a wonderful technique for over-lean cuts of meat, including some cuts of beef. That's why people wrap beef tenderloin in bacon, it lacks flavour otherwise.
Counterpoint: tonight I grilled some teres major, which is one of the very few cuts of beef that is simultaneously lean, flavourful, and tender.
PS: if this #%$& tablet "fixes" my spelling one more time tonight I may just throw it in the garbage!
Counterpoint: tonight I grilled some teres major, which is one of the very few cuts of beef that is simultaneously lean, flavourful, and tender.
PS: if this #%$& tablet "fixes" my spelling one more time tonight I may just throw it in the garbage!
Shite, how does pork fat enhance the flavor of beef we disagree which is fun in this case. Cheese ripening and meat "spoiling" are one in the same beef aged for 3 months becomes something special.
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Ah well, when I was in Paris last month I started to wonder who "Faubourg" was and why his name was on so many streets.