other meat in hamburgers

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online archive. (Others can pay for access.)Audio: Michael Specter on lab-grown meat.ABSTRACT: ANNALS OF SCIENCE about the future of cultured meat.

It will take several practice runs to get your technique down. Be patient and persistent.Freshly ground meat produces the best beef flavor. Chuck is a good choice. Never buy anything labeled "hamburger" or "ground beef".Go for 20-30% fat if you want really moist meat.Don't grind it too fine. You want to leave sections of muscle intact for moisture retention and texture.Do not mix salt into the meat but put plenty on the outside just before cooking.Keep the other mix-ins simple and few.

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    • , About.com GuideRegarding BBQ Inc. At the heart of every hamburger is the patty. Most typically people think of a hamburger patty as beef. This is a great place to start. When using ground beef to make hamburger patties you want to select the right meat. Lean ground beef like ground sirloin or the 7% fat meat will tend to make dry burgers. Remember, when you grill a burger a lot of the fat will drain off so starting out too lean can make a dry burger. But also remember that the more fat the more the burger will shrink while cooking. A 30% fat beef can shrink by as much as 25% leaving you a pretty little patty. Look for something in between. I prefer the 85% lean ground beef for burgers.

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    • , About.com Guide Chopped or minced beef is certainly not a new innovation. It has long been used in savory meat pies dating back to ancient times. Beef tartare, consisting of finely chopped raw steak or high-quality beef mixed with various herbs and spices, dates back to Russian medieval times. The Tartars were known to shred their meat and eat it raw. These days the raw experience is enhanced by the addition of a raw egg placed in an indentation on top of the mound of seasoned raw beef. Take the idea of tartare to the fire, and voila! Hamburgers. Although the term hamburger is derived from the city in Germany, the original Hamburg steak was a piece of meat which was pounded until tender, not chopped or ground. The hamburg shows up in print in 1834 in America on the menu at New York's Delmonico Restaurant, where Hamburg steak was a prominent item. The burger on a bun is claimed to be the concoction of Charles and Frank Menches.


    • This article is about the sandwich. For the meat served as part of such a sandwich, see . For other uses, see . Please . Statements consisting only of original research may be removed. More details may be available on the . (June 2007) . Hamburgers are often served with . on its own, especially in the UK where the term "patty" is rarely used. The term may be prefixed with the type of meat as in "beef burger".. In , Burg means fortified settlement or fortified refuge; and is a widespread component of place names. Hamburger can be a descriptive noun in → Londoner) or an adjective describing something from Hamburg. Similarly, ), respectively.

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