Tip: Make Lean Meat Palatable
We all know that unless you took my advice and found yourself a butcher, real hamburger is hard to come by. Real, meaty, fatty, found in the corner and ground up before anyone notices scraps are the only true hamburger out there. Now we have 80/20. 90/10. 99 percent lean beef. Yuch.
And not only does super lean meat taste bad, it’s unusable for what we normally like to do with our hamburger. That is, make hamburgers. You see, hamburgers need about 25% fat just to hold them together, anything less and it’s going to crumble apart. That’s anoying if you’re frying them, it’s a ruined dinner if you’re grilling them(and really, why wouldn’t you be grilling them?)
So what are you to do if you’re old lady brought home a tube of 90/10 for your Saturday night neighborhood grill? First, dump her. Second, pork sausage. Pork sausage has plenty of fat for everybody. Just mix in about a tablespoon of pork for every burger and you should be good to go. And quite frankly, the results are beyond awesome. You’ll never make burgers without sausage again.
You’re welcome.
