What ratio of lean & fat makes the juciest hamburger?!
Answers: i absolutely love to eat a good juicy hamburger & sometime they are too dry,i like them on a warm bun,with pickle,onion,lettuce,mustard,mayonaise & tomatoe when in season.How do you like yours.Have you ever tried a ribeye steak sandwich they r great & i dont know why they aren't served in the fast food resturants do you?You can thake a rib eye & have your grocer to slice a thick steak inti 1/4" slices ,grill it on a grill & dress it like a hamburger dont that sound good? w/some steak fries?
I mix the meat with salt and pepper and form it into patties, but not packed tightly. I preheat my #12 cast iron skillet and sprinkle a little salt in the pan before adding the meat. I sear both sides and turn the heat down a little until done. Now, the important part!
When the patties are done to your liking, lay a slice of cheese on top of each, then put the buns on top of each patty (bottom bun first, stack the top bun on next), then turn the fire off and cover the skillet tightly with a lid for at least 5 to 15 minutes. This steams the buns with the heat from the meat and keeps the burgers juicy. Sorry, don't know how to put your original message in a box
I recently tried your method, Lone Star, and those cheeseburgers were probably the best I've ever made. Used a cast iron skillet like you said, ground chuck (80%meat 20%fat), and proceeded just as you directed. The only problem I had was when it came to putting the lid on after. The only lid I had was too flat, so I just laid it on top of the burgers and buns. I guess some foil laid over the top and crimped around the edge of the pan would do the trick. I'll try that next time. Thanks for a good, juicy, cheeseburger!
You can't make a better burger!
ground chuck makes the juiciest burger
I love so much juice in a hamburger that I always get the 70% lean. Yes, I know, that is a lot of fat, but when you pack a big...BIG...HUGE patty together and cook it down, WOW!
I use an 80/20% mixture for burgers. I know it's not so good for you, but it does give me a well done juicy burger. As for a ribeye sandwich, I don't know if I would waste my money on this. I love a ribeye, we generally have them at least once a week. At $10/lb. I certainly wouldn't waste the flavor of the steak with ketchup and mustard. A skirt steak thinly sliced would give you a similar result without the cost.
Because ribeye averages $7-$9 a pound. If you use chuck, it will have enough fat not to be a dry burger.
10 to 15% fat is a about right for a burger.
You need the fat for the flavour.
chuck is good but Beef Skirt is sooo much better(i dont know what the Americans call it)
Ribeye is too expensive for your average Fast-food establishment.(too much trimming from the forerib)
However its second only to Sirloin in taste. again because of the fat content.
I usually get 80% lean. You have to have some fat. If you just get the regular burger it shrinks too much. If it's too lean it gets dry. I usually add to 1 1/2 lbs. of burger - 1 egg, salt, pepper, spoon of worstershire, handful or so of matzo meal or bread crumbs and a handful of water. My burgers are always cooked well (to avoid e-coli) but are ALWAYS juicy.
Hamburgers I prefer coarse ground chuck 80/20 . Rib Eye is over $10.00 lb Fast food restaurants???????
70-30-chuck has gotta be the best
salt-pepper-fine diced onion and some woo-woo sauce add to the juices ,also a quick sear on both sides with a rest on low heat ,then return to high and place on a buttered bun ( BUTTER OUTTER SIDE OF BUN ONLY ) TRY THE RIB EYE WITH A SOY SAUCE AND GARLIC MARINADE ! AND GRILL THE SAME AS ABOVE MMM-MM !!