Beef: April 2011 Archives
It's true, you can make a stuffed burger without any actual gadgets. I used various sized ramekins to press and make the pockets to stuff my burgers today, and they were yummy as you can see from the photo. If you've been reading my blog for any length of time, you'll know that I never use just one kind of meat when making meatballs, or anything with a red sauce. Burgers are no exception to this rule. I like the 3-2-1 method. 3 parts beef, 2 parts pork , and 1 part lamb. sometimes i mix it up and switch the lamb and pork, and sometimes i take the pork out and use veal. I'm really digging keeping leftover uncooked brisket and using that as my burgers these days, seems to make for a tasty burger. You want your burgers to contain around 30% fatty meat, so that it stays nice and juice on the grill and does not dry out
Recipe after the Jump
Continue reading Stuffed Bacon, Onion, Cheese & Prosciutto Burgers! .
My local butcher usually has decent briskets, but when the one that buys the briskets goes on vacation... I'm screwed. I went to St. Jacobs Market this morning in the hope of finding brisket, and they wanted $8.99 a pound for brisket?!!! If you want to feel like you've grown a eyeball in th middle of your forehead, go into a butcher shop in the gta and ask for a packer brisket.. they just stare at you like you just admitted that you are sexually attracted to pumpkins. If you have any idea where I can find a decent brisket in the gta, drop me a line: wheresthebeef@bbqblog.ca
