gotta buy fresh- same day you eat it. hand form patties- not too thick, cause the key is the crunchy crust to meat ratio, salt and pepper,maybe lawreys or we use montreal staek seasoning- just a shake- cook it on indoor griddle- LEAVE IT ALONE- REALLY I MEAN IT- -TIL IT separates from surface- flip 1 time -avoid temptation to mess with it, if wifes not looking (butter 1st) then grill buns on same giddle- theres good grease for you. Onions on griddle 1st are delish too. I picked up a trick from local place (the Keg- on South Dixie in Miami)put mayo on bottom of bun with sliceof onion and put burger directly from grill to bun- it kinda cooks onion and adds lots of flavor. Lets eat!!

I have to say that I think buffalo meat is wonderful-although I have only had it in ground form served as tacos, sloppy joes, etc.I am not sure how good of burgers they would make if one is looking for juicy…..

I hate to go against the grain, but I do not believe greasy equals taste. Against all traditional advice, I go for the leanest high quality beef I can get. I just cook it differently. I start with half pound beef patties cooked quickly under very high heat to sear and give a good crust to the outside. The interior is pink with a very red but warm center. For buns I use large hard rolls.

This method is not for everyone. I have a brother-in-law that likes crusty on the outside, crusty on the inside, that still swears I was trying to murder him with one of my special burgers. I don’t think I helped matters much when I replied I made it especially for you, crusty on the outside but very soft and raw on the inside.

Of course, I do know my method is discouraged by every governmental agency in existence, but I still do persist in it. I have been doing my burgers this way for 40 years and nobody has ever had any illness from them.

Codicil: My brother-in-law and I have not spoken since "the incident" I have gathered since then that he thought I was trying to infect him with "Mad Cow." Little does he know that no heat in existence can kill "Mad Cow" Perhaps I will make a peace offering with buffalo burgers done the same way. Great super-lean meat that does not get "Mad Cow."

Nope, I live far Northwest and don’t get to that part of town very often. I have heard of them and will stop by if ever in the area. Thanks for the heads up !
Walt

Hey wjakubin,

Have you ever eaten at Wag’s? (Grant and Alvernon) I had a Maid-rite there once but I heard their regular burgers are PDG.

I am currently looking for the best Pork Tenderloin Sandwich in the Southwest and Wag’s name came up again. Just looking for another opinion.

My old Kitchen Aid, about 25 years old now, still grinds the stuff up quite well with the grinder attachment. I usually cut it up into 1 inch chunks, throw it in the freezer for about 20 minutes on a sheet, and then grind. I can alternate the meat chunks with onions, peppers, or whatever. Beef goes thru the fine grinder plate and pork thru the larger one.

I don’t remember what USDA Choice Chuck runs at SAM’s but definately cheaper than a butcher shop where I frequent but even if it’s a dime or twenty cents more it is a lot better than the super market (USDA Select) variety.

Went to the local Deli (Tony’s Market) this weekend and had to splurge on some great lookin Buffalo burgers. Not cheap, around $3.50 a pound but the size of em has to be 1" larger than the buns I bought and around a inch and a half thick. Stoking up the Weber in a couple hours!!

Don

Every once in a while it go’s on sale here in Tucson at those prices. That’s when I stock up and load the freezer. Heck they don’t even charge extra to grind it for me. Need ground pork, do the exact thing !

quote:

Originally posted by wjakubin

I do the same Oldfrt, I wait until the chuck go’s on sale at 89 0r 99 cents a pound and have the butcher grind it for me. Anyone who pays 2.39 for ground beef is flushing their hard earned money.

Good grief, I haven’t seen chuck on sale for 89 or 99 cents a pound in ages. I have a really good butcher, who I dont get to as often since our work schedules changed, and a local butcher shop down the street, that runs a close second to my favorite butcher, and never see prices like that. Either one will get me what I want for ground meat and its always good, but, no prices like that.

I do the same Oldfrt, I wait until the chuck go’s on sale at 89 0r 99 cents a pound and have the butcher grind it for me. Anyone who pays 2.39 for ground beef is flushing their hard earned money.

the best greasy burgers? WAFFLEHOUSE hans down

I agree with the grind your own crowd. I go to the meat case at Sam’s and look for the Chuck Roast that everyone else won’t buy because it has too much fat and marbeling. My wife covers it up in the cart with something else so nobody can see it (embarrased that someone will think we are blind or something). Grind that up and make em real thick, grill em on the Weber, serve with a slice of Vidalia onion, … corn on the cob, heaven!

Used to get ground Choice in Chicago (Chuck Roast) at a butcher shop an they would leave all the trimmings on before they would grind it and if it was still a bit lean they would throw in some extra trimmings with it.

Gotta be carefull with these though. Once these "bombs" get cooking the fat will ignite on the charcoal and one would think you poured gasoline on it. I put the lid on and flood the neighborhood with the great smell (smog). After a few weekends of doing this, there will be nothing in your yard that will rust! LOL.

I use an 80% lean ground chuck, put about 2-3 small pieces of Cabot Extra Sharp Cheddar and a couple of roasted garlic cloves in the center and form it into a somewhat thick hockey puck. I then season it with kosher salt and cracked black pepper. I sear it in a pan until there is a nice brown crust on the outside and then finish it in the oven (in the same pan) at about 350 degrees until the center is just barely pink. Great on a nice couple of grilled slices of pullman bread with just a little ketchup.

quote:

Originally posted by SassyGritsAL

It ain’t a good burger (or taco) unless grease is reunning down your arm when you are eating it. I will probably get responses to this statement but it has always held true for me.

I agree…

This is where the butcher can be your best friend. You can specify EXACTLY what kind of ground beef you want, from the texture to the composition. A friend of mine once requested five pounds of lean beef to be ground up with a pound of bacon!!! Those were GREAT burgers![:p] Beef and pork fat marry wonderfully!

I agree that the beef you buy in bulk just aint got enough fat ,so I stick a pat of butter in the center of my burger so its not so dry.