Thread: Cooking a burger on a grill...

I don't think there is an answer to that question. just try to purchase lean ground beef (at least 85% lean)

Originally Posted by AKIRA

Whether its ground chuck, extra lean beef, ground sirloin etc, when you depress the spatula onto the patty, how much fat would you say is removed?

Probably as much as gets cauterized in permanently when you sear it. If you let it cook slowly more will be allowed to seap out, my frying pan has raised slots so the fat collects beneath the meat, I use ground turkey as well.

If you want lean meet, go with deer. It's super lean and tastes amazing. My buddy has a huge cooller full of it, so if you want to try some let me know and I'll try to get some for you.

Originally Posted by JiveTurkey

It's super lean and tastes amazing

venison tastes great "if" you know how to cook it, if not it taste like rotten ass meat..lol

Depends on the type of meat you buy. Sirloin doesn't hardly have any juice come out. Chuck and reg. ground has a bunch.

I think I would be more conecerned that it was cooked so that the juice comes out clear.

Don't smash it at all. You'll end up with something that looks and tastes like a hockey puck.

I eat turkey burgers from Publix. Theyre yummy!

If you cook it done most of the fat will raise to the top. then after cooking it wash it off with water to remove the rest of the fat. This is what I now do.


PT

I have no idea

I don't know if this will help in this particular situation... But you can read this if you want:

http://www.wisc.edu/foodsafety/asset...und%20Beef.pdf

I prefer to broil my stuff, with a broiler rack all the fat drops through the bottom and you get almost as quick a meal as frying.

Wild game is the best. Personally I prefer Elk meat. It has an amazing tast. But as stated before, if you don't take care of it properly.................... whew!!!!!

Just bought some Buffalo meat today at Whole foods

It is even better if you kill it yourself! Barbaric aye?

Eat steaks like sirloins and ribeyes just cut the excess fat off. Animal fat is not as bad as people think, it is just calorie dense that is all. I would consume animal fats over synthesized vege fats anyday, they're natural.
Actually I've read that there are certain essential nutrients in saturated animal fats that are found nowhere else.
Have at least one egg yolk a day also, they are packed with nutrients.

Originally Posted by smithieaus

Animal fat is not as bad as people think, it is just calorie dense that is all.

yup...depending on the cut 50% of the fats can be monounsaturated

Here is a foolproof way to cook a ribeye or sirloin steak:

Choose a steak about 3/4" thick. Trim excess fat. Lightly baste with evoo and season with salt/pepper.

Preheat broiler in oven to 500 degrees.

Place cast iron skillet over stovetop burner on high heat. When pan is hot (really hot) put steak in. Don't move it. Let it sear for 1 min. Turn and sear other side for 1 min. Remove skillet from stovetop and place under broiler for 5 min. Remove and place on plate. Let rest for at least 7 min. Enjoy.

Medium rare every time and juicy as any steakhouse offering. Remember to let it rest. This is important for the juices to redistribute throughout the meat.

Deer meat is very high in cholesterol, but its extremely tasty if you just pan fry in olive oil, garlic and garlic salt, and SPIKE seasoning....yummy!!!! We pretty much live on game meat around these parts......kinda gettin sick of it .....

Originally Posted by Tough Old Man

If you cook it done most of the fat will raise to the top. then after cooking it wash it off with water to remove the rest of the fat. This is what I now do.


PT

You can also blot it with a paper towel to absorb most of that fat/grease.