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Although the origin of the modern beef hamburger has a decidedly German bent, many culinary historians consider burgers to be a primarily American concoction. The first were made from various cuts of beef ground into a manageable paste, but eventually any number of different ground meats and vegetable mixtures earned the right to be called "burgers" in their own right. Today, there are dozens of variations on the basic meat patty served between two slices of bread.
Besides the quintessential ground beef burgers, there are a number of other meats used to form patties suitable for grilling. For those seeking leaner patties, buffalo or bison is a popular alternative available in many grocery stores. Buffalo retains the appealing meaty flavor of ground beef, but with significantly less fat than the standard 70/30 ground chuck used to form standard beef burgers. They can be more expensive than their beef counterparts, however. Buffalo meat is considered to be healthier in general than ground beef because of more organic farming methods.
Chicken and turkey are also popular alternatives to ground beef, although cooking these types of patties can prove challenging. Ground poultry meat must be cooked very thoroughly to eliminate the possibility of dangerous bacteria such as E. coli and salmonella. Poultry patties are also much leaner than most beef burgers, so they may require the addition of other fats during the grilling or pan frying process. Chicken and turkey are often included as alternatives to beef hamburgers on many restaurant menus.
Burgers composed of fish are also available in many restaurants and grocery stores. Common variations include salmon, tuna and swordfish, although other types of seafood such as shrimp can also be ground and pressed into patties. Seafood varieties are thought to be healthier than ground beef, especially when it comes to cholesterol and fat content. Some fish such as swordfish and tuna may have significant levels of mercury, however, so sandwiches made from ocean-based fish should be an occasional treat in any diet.
There are also a number of vegetable-based burgers favored by strict vegetarians and others interested in reducing or eliminating red meat from their diets. One type of vegetarian burger is formed from a cultured soybean product called tofu. Firm tofu can be sliced into patties and grilled or pan fried. Tofu is fairly bland by itself, but it does absorb the flavors of other ingredients very well. Proper seasoning of tofu burgers and thorough cooking can create an alternative burger with many of the positive aspects of a ground beef counterpart.
Other vegetable-based varieties are made from a mixture of ground vegetables and a slurry of oatmeal and possibly eggs or other binders. These veggie burgers are not intended to resemble beef, but they do have a distinctive flavor and texture of their own. Veggie burgers may also be made from a form of soybean paste called texturized vegetable protein or TVP. TVP does have a beef-like texture, so it is a common ingredient in vegetarian hamburgers sold to the general public. The addition of meat flavorings and marinades also help create an acceptable alternative to real ground beef.
@Babalaas - There are many different cut combinations that can create some great burgers. You can use combinations of beef and lamb; some even add a little pork. Many like to use chuck as the basis for their burgers, but this is not the only option. Combinations of sirloin and brisket can make for a very tasty, tender burger. If you really want to splurge, tenderloin ground with striploin, unsalted butter, and a sprinkle of powdered milk makes a very juicy burger.
I like to grind my own burgers, and I have a favorite combination of cuts. I like flavorful, tender burgers that aren’t too fatty. I use about equal parts of chuck, ribeye, and boneless sparerib. Before I grind the
meat, I cut the meat into 1-2 inch pieces; trimming off any parts that would become gristle. I then put the pieces on a cookie sheet into the freezer for about 30 minutes. This ensures the meat will and fat will stay firm while grinding. I grind the chuck and sparerib fine, and I use a course grind for the ribeye. I mix the grinds together and form loose patties, sprinkle with sea salt and fresh ground pepper, and grill. Put the burger on a lightly toasted brioche roll with your favorite fixings for the perfect burger.
What are the best cuts to use for burgers? I have had some really good burgers and I have had some really bad burgers, but I don't know what the best type of meat is to use for a burger. I like burgers that are juicy and tender, but they have to have a little fat. I don't like them though when they are so greasy that they soak through the bun, or so lean that it is like a hunk of lean steak. My wife just got a table top mixer with a grinder attachment, and I want to try my hand at grinding my own burgers. Does anyone have some advice on where to start?
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