food Burgers? Hell Yeah!!

I was working my way through a new cookbook last weekend  - "Mr Hong" by Dan Hong, a top asian fusion cook in Australia.  He had a great tip for making burger patties. His kitchen crew worked on perfecting the perfect burger mince for some time, and came a unique take. His advice for the grind is 80% beef, and 20% dry aged beef fat.  Apparently butchers usually toss the dry aged beef fat away, but it has great complex flavour.  Going to see if I can track some down and put it to the test.
 
Bumper said:
I was working my way through a new cookbook last weekend  - "Mr Hong" by Dan Hong, a top asian fusion cook in Australia.  He had a great tip for making burger patties. His kitchen crew worked on perfecting the perfect burger mince for some time, and came a unique take. His advice for the grind is 80% beef, and 20% dry aged beef fat.  Apparently butchers usually toss the dry aged beef fat away, but it has great complex flavour.  Going to see if I can track some down and put it to the test.
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This makes no sense. Unless you are leaving info out. Take 80/20 ground chuck. There is no fat added that is a fatty cut, chuck, from one of the 8 primal cuts. So if you add 20% more fat you have a 60/40 burger.
 
So he must use lean beef for the grind, but still... you are ending up well over 20% fat, more like 27 to 30 since lean cuts have 7-10%. Unless grinding filet, which can have less that that. Is he grinding filet? Or making really fatty burgers?
 
It really matters what cut you are using, you can't just say beef. But I'd like to see your experiment. If I were you I still try to achieve an 80/20 burger, so find out how much fat the cut has, and add until 20 with the dry aged fat.
 
The Hot Pepper said:
 
This makes no sense. Unless you are leaving info out. Take 80/20 ground chuck. There is no fat added that is a fatty cut, chuck, from one of the 8 primal cuts. So if you add 20% more fat you have a 60/40 burger.
 
So he must use lean beef for the grind, but still... you are ending up well over 20% fat, more like 27 to 30 since lean cuts have 7-10%. Unless grinding filet, which can have less that that. Is he grinding filet? Or making really fatty burgers?
 
It really matters what cut you are using, you can't just say beef. But I'd like to see your experiment. If I were you I still try to achieve an 80/20 burger, so find out how much fat the cut has, and add until 20 with the dry aged fat.
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Point well made 
 
He uses 400g grain fed beef brisket top layer of fat removed
400g grain fed chuck fat removed 
200g dry aged beef fat
 
Edits made - damn I type badly before coffee!
 
And here's a link for the full burger.  
 
http://thecarousel.com/recipes/entertaining-wine/mr-hongs-lotus-cheeseburger/
 
 
 
 
 
That makes sense thanks. It still sounds fatty, but try it. That meat is still fatty and marbled especially grain fed. I think I'd try different grinds of the fat added starting with 5%.
 
Not so good picture . . . but, very good burger:
 
Toasted bun
Swiss cheese
Medium rare burger
Sauteed mushrooms (in butter and wayrights apple/cherry salt and buddy's Aleppo powder)
Ham - cooked in the burger drippings
Buddy's Dijon style mushroom
Mayo
 
DSC_0946.JPG
 
Oohhhh YyEeAaHh!!

Look at that dead sexy mustard ... and my favorite mustard is any with mayo!

Beyond that, smoked salt is my crush right meow ... used some tonight here, actually - applewood smoked salt!

CHEERS!
 
buddy said:
Not so good picture . . . but, very good burger:
 
Toasted bun
Swiss cheese
Medium rare burger
Sauteed mushrooms (in butter and wayrights apple/cherry salt and buddy's Aleppo powder)
Ham - cooked in the burger drippings
Buddy's Dijon style mushroom
Mayo
 
attachicon.gif
DSC_0946.JPG
Click to expand...
 
 
That ain't my burger but I appreciate it long time.
 
 
On another note........
 
Bestest burger I ever ate was chuck roast I ground mysef', then smashed with thin onions on a squishy cheapass bun.
 
No mustard, ketchup, mayo, or other sheeit.
 
Not even cheese.
 
 
True story.
 
ok..  I noticed this thread had dropped to pg 10 .. that is unacceptable..  There is some serious problems in THP land when burgers are falling off the list.   
 
I will take the bullet and endure scorn and ridicule as per rule 5 of the thread and post a  restaurant burger .     Peno's, chipoltle mayo, banana peppers, Hotter than hell sauce( more like somewhat spicy purgatory) cheddar scheeze,  fresh ground  beef and an egg..    Barking squirrel amber lager 
 
 
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You can always tell by that plastic wrinkle look lol.
 
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