Member since Dec posts. I've often wondered about these things!! Do NOT erase it until I cand find a pencil to write this down, thanks. Color me perplexed by these responses. My hamburger patties and hamburger steak patties do not resemble each other, nor are very similiar other than the fact that the main ingredient is ground beef.
Makes sense now. I simply thought those reataurants sucked. Appears most dont do much different. Hate it for yallz. My families the best in the world for anyone wondering hamburger steak recipie would obviously appear closer to a meatloaf patty to some of u people. White Bread. Ground Beef. Seared then smothered. Boom Hamburgers are lightly seasoned ground beef, pattied then seared and served.
Not same planet. The beef will be labeled by it's fat content. You may also see or the lean You may see ground beef labeled as just hamburger. This is usually a mix of whatever is leftover from other cuts. Anything might be in it.
It is not labeled with how much fat is in it. I often avoid it as I don't like not knowing what is in, unless I can talk to an actual butcher and find out what is in it.
You can always make your own burgers buy using a meat grinder and doing the grinder yourself. Check out the reviews for the Gourmia Meat Grinder. In this section I am going to answer some of the frequently asked ground beef questions I have gotten over the years. Chuck has more fat in it than sirloin does. Most people find that sirloin is more tender and flavorful.
A great idea is to buy some of each and get the advantages of both - the fat in chuck and the flavor in sirloin. I would go with ground chuck for soup. It is better when cooked for a longer period of time, like you would with a soup.
After all this is the same cut that most pot roasts come from. Ground round would work for this as well, I just prefer chuck. Ground sirloin would not be a good option - it is best when cooked quickly.
Ground sirloin is the most tender of ground beef types. It is not tough unless you overcook it. Ground round is a bit leaner than ground chuck. Is that really 6oz of flax seed? The Carrington Flax paks are 2T from what I can tell via google.
I just read what was I thought was on the package. I'll have to check it out tonight, thanks. But your correct it was more like 2T. I would like also to add that you could substitute in thigh meat or make a blend of white and dark or possibly add a little parsley. Its just a framework of chopped poultry protein. I grind my own burger meat out of what ever they have in the "special mark down section at the krogers. I put a touch of fresh ground black pepper and a bit of salt on the pile, and run it thru the grinder again, same plate ,comes out infinately better than the real fine stuff they sell from the stores I re-looked at the box -- the box has a total weight of about 6 oz, the individual packages are a net weight of 0.
Another concept you might like to play with is a teriyaki burger. You could start with this. I know that it the teriyaki concept works beautifully with ahi tuna, but have given that up on basis of both cost and sustainability, but, my, were they good!
Chicken sounds like a great variation on that theme. Chopped Meat vs Ground Meat. Share More sharing options Followers 3. Prev 1 2 Next Page 1 of 2. Recommended Posts. Paul Bacino Posted September 13, Posted September 13, Anyone chopping your protein burger patties. Its good to have Morels. Link to comment Share on other sites More sharing options Norm Matthews Posted September 13, SylviaLovegren Posted September 13, Darienne Posted September 13, Round cuts of beef come from the hind leg.
This cut of meat may become dry when cooked beyond medium-rare. A burger cooked to medium-rare will not reach the temperature required to kill bacteria. Out of the three different types of ground beef, the leanest choices are ground round and extra-lean ground beef, which is at least 90 percent lean.
The amount of fat in 80 percent lean ground beef is too high to qualify as lean meat, according to U. Department of Agriculture standards.
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