The Perfect Burger, Part 2

After last weekends trial run of burgers proved a success we decided to spend another Saturday morning grinding and gorging on hamburgers. All 4 blends from last week were winners, each unique but all with a decidedly superior flavor and texture compared to your regular store bought ground meat.  Although everyone had their favorite the bacon blend and the dry aged NY strip blend stood out.

This weekend we went with 2 different blends:

#1) The Cook’s Illustrated: Sirloin/boneless short ribs

#2) The Uncle Steve Special: 70% Lean Brisket / 30% Bacon

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The Brisket flat (lean) being diced and added to the bacon.

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Steve on the cusp of greatness.

Onions were sautéed, buns were browned on the grill, Catalina was a phenomenal sous chef.

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The results again were an unequivocal success.  The brisket/bacon mix stood out, dare I say they were the perfect hamburger?  They were cooked to perfection with a juicy interior and a delightful crisp crust.

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– JB –

 

 

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