THIS IS A LONG ONE, FOLKS, BUT IT'S A TWO-FOR-ONE SPECIAL ON BLOGS TODAY!!!
AND NOW, ON TO GROUND BEEF
- 73/27 - This is the cheapest ground beef you can find, and anything lower than this is worthless for ground beef. The main use for 73/27 is simple grounded browning beef that would be added to a mix for pasta sauce, the classic Southern dish "Shit on a Shingle", or other forms of "mix ground beef with _______" usage. You NEVER want to use this for making your hamburgers, as it will cook down a ton from all the fat content in it (27% mixture, mind you, of fat). Therefore, that massive burger you just pounded out...will simply become a puny appetizer.
- 80/20 - This is personally my favorite form of ground beef. Why? When cooked to "well done", the fat content is the perfect level for keeping the flavor of your seasonings. You will want to use 80/20 for skillet-based burgers mostly, but you can also use it for enchiladas, Chili Bears, and other Tex-Mex/Mexican dishes. It also works for ground beef, but using it in pasta sauces might give too much meat per portion of sauce.
- 85/15 - You like to BBQ? This is the beef you'll want to use when you are grilling. Since fat drains when your burger is cooked, this means you'll get a decently lean burger without messing your grill up too much. You might be saying "but Josh, BBQ is all about the flavoring more than skillet cooking it". You are ABSOLUTELY right. However, if you are using a PROPER grill (and I'm not talking about that propane pussy bullshit either...more like an old fashioned oil drum with two Harleys pipes for smoking your shit), you'll be able to keep all that flavor in your burgers by simply pounding your seasonings in with your beef. Don't overdo the seasoning, however, as salts will break down the beef content and leave you with more fat. Therefore, keep the seasonings light and let the grilling bring the flavor out for you.
- 93/7 - This would be baking beef, ladies and gentlemen. Many people believe that it's perfect for making burgers because it's super lean. However, you'll usually find yourself with a burnt outer crust if you make a burger with it, as there is no fat for the burger to sit in. You'll find, however, that using 93/7 for something like a meatloaf works MIRACLES. Other than that...well...93/7 is pretty much useless in my eyes. = /
- Montreal Steak Seasoning - STEAK SEASONING ON A BURGER? BLASPHEMY!!! Not so, my dear friends. This is actually an incredible way to pull some zest out of your burger's natural flavors.
- Mesquite Seasoning - Being that I'm from Texas, this is a necessity in EVERYTHING we cook, but it's especially important to make sure you use the Mesquite seasoning in light portions...because the taste is VERY big. If you are grilling, just use real Mesquite, though.
- Italian Seasoning - I know it sounds weird, but adding a small amount of Italian Seasoning will give it a slightly airy feeling, while enhancing the flavors of your other seasonings.
- Cumin Seed - You CAN use this in your burgers, but honestly, you'll want to save this for dishes like enchiladas, tacos, meatloaf, etc (and it works great in a rub for ribs, too). I prefer using ground Cumin seed, but if you want them whole, that's perfectly fine as well.
- Guy's Seasoning - THIS is my secret weapon. Guy's Seasoning is an all-around meat seasoning that works great for rubs, sprinkles, ground beef, and more. Mix it it in with some Mexican seasoning for your enchiladas, and I guarantee they'll taste like Heaven. In case you are wondering, I assume Heaven tastes like going down on Holly Valance. Mix it with your burgers, and I know you'll find not only an increase in flavor, but an increase in hair on your chest. = D