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Tip #1: Ratio of Lean to Fat for Meat

“To me, traditional burgers are made with chuck meat, either rump steak or shoulder meat from the front. You don’t want to make a hamburger from filet mignon. One, it’s a waste of meat, and two, it doesn’t really taste that good.” Waxman recommends a ratio of 75:25 or 80:20 explaining that 90:10 is too lean and anything less than 75 is too fatty. Another tip? Make sure that when the butcher
grinds the meat that everything is super cold: the grinder, the environment, and the meat, otherwise the fat gets all messed up and you’re left with a lugubrious mass.

(Credit: Flickr/Virtual Ern)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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