Originally Posted by vanwingen
... 1- The burgers were tasty and juicy. I am going to assume they are a 70/30 blend? I noticed the meat was reaL RED in color when they took it out of the fridge...
The mystery oil (my guess is margarine) is probably what made the burgers so juicy, although 70/30 certainly would not yield a dry burger.
The red color is more of a freshness indicator because, if I am not mistaken, the colorization is a result of some chemical, either gaseous or liquid, applied at the meat packing facility. The chemical is not a dye per se, but rather its application keeps the meat's natural color.