Looks good though could have done with a bit of paper towel to absorb a little of the fat.
daversa
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
2 Comments
Looks good though could have done with a bit of paper towel to absorb a little of the fat.
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