Is 20 % fat a lot for Hamburger ?!
Is 20 % fat a lot for Hamburger ?
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4 weeks ago
it is store bought hamburger, what do you mean nonnie make my own ? raise a cow ? slaughter it ?
Answers:
4 weeks ago
it is store bought hamburger, what do you mean nonnie make my own ? raise a cow ? slaughter it ?
Ground top round with 20 - 30 % fat makes the best tasting burger. This is a proven fact. What ever you do, don't mash it with your spatula while cooking. When finished cooking, pour off the excess fat. Make your patties about as wide as a 6" saucer, and 1/2" - 3/4" thick. Cook on medium heat for five minutes on each side. And flip only once. Again, don't push down on them with your spatula while cooking. You are just mashing out the juices and the flavor.
Hamburger made with less than 10% fat, are usually dry, and don't have that great burger flavor. Why? The burning fat is where the flavor comes from.
uhh..i guess thats a lot
no
Yeah, if it is a hamburger ready to eat.
It's ok if it is ground beef that you are going to cook, if you drain the fat away. Any less % of fat and you get very little flavor (in ground beef). But you should drain it.
That is a lot of fat, you should be looking for something around 6% or less. Why not make your own? They are sure to be better for you.
It is moderately high. The cheap stuff sold in tubes is 30% fat. The lowest commonly available in grocery stores is 7% fat. A grocery store near me drives me buggy by putting labels like "Extra Lean Ground Beef" on the price tag then putting an information label (sometimes) in the corner that says 37% fat.
Its in the mid range actually. Hamburger intentionally comes with a variety of fat percentages. Usually it marked as 90% lean or 80% or 75% lean meaning the rest is added fat. The purpose for this is because different cooking methods and different uses for ground beef require more or less fat. If you're doing burgers on the grill you will get a better burger using what you have right now which is the 80% because the fat melts and drips into the grill making it both tasty and juicy. If you were making say meatballs and spaghetti, you would not want that much fat in the pot so you would use 90% lean or better. Hope this helps.
I dont think so, compared to a lot of other hamburger.
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