Hamburgers, please..?

Question

Hi!
If price is no object, what cut of beef makes the best hamburger, which to me means that the meat is delicious on its own without much added to it, it can be medium rare, and without any sort of sauce ... only a touch of salt?

Ta.

Answer 1

Ground chuck with an 80%/20% fat ratio.

Answer 2

A good Hamburger is a greasy Hamburger with lots of stuff on it like cheese and pickle and lettuce and tomato and bacon and mayo with a huge side order of Onion Rings and Fries served by a sweet sexy waitress at Hooters.

Answer 3

Oddly enough, the more expensive cuts are more expensive because they are more tender, not because they taste better...

The toughest cuts, flank steak, skirt steak, etc., are the most flavorful, but, since they get a workout keeping the animal moving, tend to be kinda tough to chew if you just cook up a lump and stick it in your mouth.

Enter the meat grinder! Dealing with the connective tissue in a rather decisive way, the ground meat lover can have the best of both worlds! At this point, it becomes a personal opinion usually revolving around tiny differences in a) the 'roast' that is ground, and b) how much fat you like.

For many (me included) Fresh Ground Chuck is the way to go. The fat content makes for a juicy burger, the flavor is excellent, and, all in all, it's my fave. I know it may seem odd that the cheap ground meat is the tastiest, but, for the price, compare the ground sirloin, ground round (steak), and ground chuck (roast), with just a little salt and see what you think!

Best wishes!

Answer 4

USDA CH or Prime Top Sirloin. The top sirloin from a commercial steer has the most beef flavor versus all other cuts of beef. Of course taste is very subjective, howverer I have been in the meat business for over 25 years, so trust me.

Answer 5

Buffalo makes the best hamburgers, otherwise, Kobe beef.

Answer 6

Ground sirloin. Very lean. Because the fat content is low, you may need to spray a bit of non stick cooking spray on grill or surface of frying pan. Add a bit of diced onion or pick a favorite dry soup mix packet at the market and mix that into the meat, form into patties and cook. I like a simple mix, salt, pepper, Worchestershire sauce, finely diced onion mixed into the meat. Simple, but delicious. Now there's another twist here....try using Buffalo meat, 98% fat free, and quite delicious.

Answer 7

ground chuck....80/20. hands down. ***if you aren't hung up on healthiness, dice up 2 pats of butter and mix in with the ground beef while making the patties....it will make the juciest burger you have ever tasted!

Answer 8

Personally, I think ground beef that's 80% lean. If you go leaner (i.e. 90%) you're going to lose taste being that that 20% of fat gives it great taste.

Answer 9

i always get the big blue chubs, enough to feed my family, but i always add garlic powder. i don't think i've ever had a plain hamburger......