The Burger Grind
Both figuratively and literally, the title of this post is as straightforward as it gets. Not unlike the rest of America, the thought of sinking our teeth into a savory, juicy beef patty is the ultimate experience in orosensation and it never dulls. While we've crossed paths with burgers consisting of various meat cuts, thicknesses, cheese preference, sauce option, bun types and veggie toppings, we've discovered our very favorite elements in a consistently good burger are no different than they were in this past blog post.
We've been exploring LA's burger scene since the move, but have yet to stumble across a burger able to fill the same hard-to-reach corners of our souls as our OC favorites. Certainly, one or more of these heart-stopping burgers are out there and likely in abundance, but for the days we're just too tired to search and/or battle LA traffic, we take matters into our own hands.
What we end up with when this happens is our choice of meat cuts, grind coarseness, fat percentage and seasoning. Also, happiness. We encounter an abundance of happiness.
A few weeks ago, we did exactly this- shopped around for a trimmed hunk of sirloin and a hunk of fat separately (so we could grind & combine ourselves) and fresh brioche rolls. FYI, finding fresh rolls after 2pm on a Sunday proved quite difficult, but we succeeded and home we went to work on our grind.
Once our beef was trimmed and ground, a rough "80/20" ratio was batched up and pattied. Liberally salted, peppered and cooked in cast-iron resulted in ultimate crust. Opting for butter instead of oil was NOT a mistake.
The finished product was everything we thought it would be. Beefy, juicy, and mostly DELICIOUS. We know this fat-to-beef grind ratio won't be the usual. We'll continue to play with different ratios, cuts of meat and types of meat. But for our initial attempt at grinding our own burger meat, it sure didn't suck.