What kind of meat for a decent burger??

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What kind of meat for a decent burger??


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Old 11th April 2013, 05:31 PM
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Default What kind of meat for a decent burger??

HI everyone,
I am dying for some good meat over here. We only buy meat at our local butchers (we have 2). They are good guys, source decent label rouge products and all..
But it is just not my thing.
I started really cooking meat when I moved to the states, and the meat here is reminding me why I did not use to like meat that much.,
It is kinda dry, very lean and does not have that juicy flavor we used to get from a good ribeye from the CSA farm in the states.

I have tried several time to make burgers here and each time I asked for a fattier cut from the butcher. But it is always dry, falling appart and nothing compared to what I used to make.

Does anyone have pointers as far as what to ask for, what race of beef, what exact cut etc...
We recently had a couple burgers at the trendy french places in Paris (big fernand and blend.. btw, such a stupid name for a restaurant! lend..sounds like bland)
and while it was no US burger, the meat was really good.

Any advice? I will pay the price if need be! to me a great burger can be as good as a nice steak.
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Old 11th April 2013, 05:43 PM
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judging by recent reports , horse seems to be the fashion !

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Old 11th April 2013, 06:13 PM
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The best "hamburger" beef is steak haché from the butcher - i.e. where he grinds it right in front of you. BUT don't forget that French beef is grass fed, whereas US beef is corn fed and thus quite a bit fattier.

What you might try doing is adding some beef fat or even lardon to your steak haché meat to give it more fat. The butcher might sell you (or even give you) a chunk of beef fat. Or get a small piece of lardon (unsmoked, I guess) and grind that up yourself. (I don't think the butcher will run anything but pure beef through his grinder.) Mix it in with the steak haché - and my Dad always used to put some seasonings into the hamburger before cooking it: onions chopped fine, some garlic, salt and pepper, maybe some herbs.

But I think the difference has to be the fat content. Or, buy the 20 or 35% fat hamburger you find in the supermarkets in the plastic trays. That has to be somewhat closer to the US style "fatty" hamburger.
Cheers,
Bev

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Old 11th April 2013, 06:29 PM
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Thanks Bev! Yep I get my meat freshly ground from the butcher and I also season it. it depends on my mood but often includes steak sauce, worcester, garlic powder, salt, pepper and some herbs. I will try to get some beef fat. The lardon idea is not a bad idea I guess. Bacon does make everything better right?!?
Even asking for the fattiest meat from the butcher, it is not enough..I think I will try it once with the beef fat and if it works, I will order a kg in advance and freeze. The butcher will grind pork only in advance for me, I guess he may be ok to do some "fatty" beef for me too at the same time if he has to clean the grinder anyway.
I absolute refuse to buy meat at the supermarket so that is not an option. But I will mention 30% fat burger to the butcher..
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Old 11th April 2013, 07:15 PM
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Do you use the ground pork to make sausage? I want to try making breakfast sausage and have my pictures of pigs showing the US cuts of meat so I can bring it to him and say, "I want this piece with this much fat added to it." Any tips if this is what you are making?

As far as the beef goes, I've had no luck making good burgers here, either. I only used grass-fed beef in the states, so that isn't the difference. Maybe it's the race of cow? Maybe try looking for a Black Angus source here? I know they exist because I have seen it advertised in restaurants.

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Old 11th April 2013, 07:57 PM
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Anyone tried camel burgers???
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Old 11th April 2013, 08:02 PM
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Anyone tried camel burgers???
Nah. They give me the hump. Fletch.
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Old 11th April 2013, 08:33 PM
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Quote:
Originally Posted by emilymathews View Post
Do you use the ground pork to make sausage? I want to try making breakfast sausage and have my pictures of pigs showing the US cuts of meat so I can bring it to him and say, "I want this piece with this much fat added to it." Any tips if this is what you are making?
Our local butcher sells sausage meat - basically the same stuff he uses as a basis for his sausages. Or see if you can get "farce pour tomates" or "farce pour legumes" which is basically a sausage stuffing, to which you can add a few things according to taste.

The best US breakfast sausage is normally "whole hog" sausage, which means ALL the bits you probably wouldn't really want to eat if you knew which part of the pig they came from.
Cheers,
Bev

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Old 11th April 2013, 08:42 PM
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Originally Posted by Bevdeforges View Post
Our local butcher sells sausage meat - basically the same stuff he uses as a basis for his sausages. Or see if you can get "farce pour tomates" or "farce pour legumes" which is basically a sausage stuffing, to which you can add a few things according to taste.

The best US breakfast sausage is normally "whole hog" sausage, which means ALL the bits you probably wouldn't really want to eat if you knew which part of the pig they came from.
Cheers,
Bev
For me, a good Toulouse sausage takes some beating. Usually all meat with little fat.
Cook very slowly, don't puncture.

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Old 11th April 2013, 08:49 PM
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Quote:
Originally Posted by FletchinFrance View Post
For me, a good Toulouse sausage takes some beating. Usually all meat with little fat.
Cook very slowly, don't puncture.
That's the other approach to "breakfast sausage" - buy a Toulouse sausage (or any other variety of sausage you like) and empty out the contents to make sausage patties. Use the sausage casing for chitterlings.
Cheers,
Bev

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