I made a few of these and cut them up 4 ways for a beef tasting with some friends.
One was a premade 80/20, second was home ground chuck roast/short rib, and finally ribeye/filet mix. All were locally sourced.
The winner was the ribeye/filet but they were all so good that it was a bit anticlimactic. I want to do the same thing again but with 1/3 lb patties cooked to med-rare. I think the differences will be a little more obvious and less dependent on caramelization/Maillard reaction
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I made a few of these and cut them up 4 ways for a beef tasting with some friends.
One was a premade 80/20, second was home ground chuck roast/short rib, and finally ribeye/filet mix. All were locally sourced.
The winner was the ribeye/filet but they were all so good that it was a bit anticlimactic. I want to do the same thing again but with 1/3 lb patties cooked to med-rare. I think the differences will be a little more obvious and less dependent on caramelization/Maillard reaction
