Do you season your beef before you form patties? Don't! Read on for more tips.
s lending a subtle note of nostalgia. Whether you like your burger topped with just a few classic ingredients or prefer to be more experimental, when it comes to making a great burger you’ve got to nail the basics ― especially the all-important patty.
Chandler explained that fat and collagen contribute most to the flavor of beef, and while the choicest cuts get their flavor from fat content , the chuck contains a high percentage of both collagen and fat. “When ground into a burger, all the collagen and fat are mixed with the lean muscle to deliver that wonderful taste you seek in a burger,” Chandler said., emphasized the importance of sourcing ground beef from reputable purveyors that prioritize human health and the environment.
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