I was trying to buy meat for hamburgers and found 100% beef patties. I assumed they'd be preseasoned but they weren't, and when I looked online afterwards read that beef chuck is more commonly used? What is the most typical hamburger?
Yeah I got the 20% fat ones. Don't think they had leaner there. Season each side or must the seasoning get inside? Know how to portion seasoning per patty? Is that by weight?In addition to 100% beef (no additives or other meats added), the most important factor is fat percentage. Ground beef can be 75%lean/25%fat, 80/20, 85/15, 90/10. The fat level contributes a lot to the flavor of the finished product. Many burger experts recommend 80/20 for that reason. OTOH, more fat means more shrinkage and more flare-ups.
Ground beef is seldom sold pre-seasoned. You should plan on doing your own seasoning. Ground chuck is a good choice. Chuck is a flavorful cut of meat and has a good fat percentage.
That doesn't sound like something I want in my ground beef.Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue.
Maybe not in your ground beef... but what about in your all beef hot dogs? or your all pork hot dogs? and your all chicken hot dogs? Didn't you just have hot dogs the other night?
But what if you bite into the burger with part of the bun on top and part of the bun on the bottom.Yes, but what if you bite into the burger seasoned side up? Taste buds are on the tongue.