Hi Guys
And the debate continues on such a simple thing.........................
Lets get back to basics! What does everyone love about a good nice juicy prime steak? Tenderness & flavour end of! Ok so what's the best? Well we are told Wagyu as its well marbled so its got lots of FAT in it which
tenderises and adds flavour as it cooks. How is it cooked? Hot and fast to taste you shout with gorgeous sear marks, lightly seasoned and finish the cooking with a Butter baste, simple.
OK so we are looking for meat that is generally going to be tender, higher fat content for added tenderness & flavour and Searing for more flavour. Right well mince the meat of choice (tender) with Fat (tenderness & Flavour) and sear on a hot grill (flavour town), lightly seasoned and basted with butter as you go. What's the difference in technique? Nowt!!! Just the meat. What meat? In the US they use Chuck but in the UK its either, Neck, Clod, shoulder or Blade.
You can use cheaper cuts of meat cos your mincing and that's not the way you walk! So its already tender and we not using up a good piece of steak (I Love steak). Up to you on the fat content (the right type of fat!) 20% 30% etc. and sear!!! Searing with a Very Hot grill (cast Iron preferred) produces the "Maillard effect" which caramelises the sugars and gives flavour, butter enhances that flavour too. Object of the exercise is KIS (keep it simple). Most of the best Burger places in the US do exactly that.
So why on earth would you want to adulterate the thing with cheese that smells like my missus's toes which is totally rank or stuff anything else inside unless the meat is crap to start with. Yeah add things on top for a bit of added excitement but leave the burger alone. Handle it as little as possible, not too thick so its burnt on the outside and sushi in the middle but not too thin either or it will end up like a Maccy D. Don't add salt to the mix as it draws out the juices just baste and lightly season before touchdown.
Here endeth the lesson!! Lol!
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