“Difference between a great one and an OK one”
Hamburgers appear to “reign supreme” when it comes to outdoor cooking. We may eat 10 million hotdogs per year but the average American eats 150 hamburgers per year for a total of 50 billion per year. Everybody cooks them and therefore there doesn’t seem to be much forethought as to what they’re comprised of or how they
We tell customers that when it comes to brisket, butts, ribs etc. half the battle of getting good results is the quality of the meat. Low quality meat low quality results. It is the same with hamburger meat.
To understand the quality issue is to understand what you are buying. There is hamburger meat and there is ground beef. The USDA allows processors of hamburger meat to add fat. Fat is not allowed to be added to ground beef. With that being said, you may elect to purchase the ground beef over the hamburger meat but remember you still need a certain amount of fat to make a good burger.
We recommend the following, avoid either if you can. With either one you never know what part of the cow you are buying, how old it was, was the meat frozen etc. Remember, the USDA does not inspect meat unless it travels over State lines. Some States have State inspectors but that doesn’t necessarily guarantee high quality meat. You can be getting anything from the head to the a-s. Most butchers have scruples and will grind up better parts of the cow than a processor so they are your best friend when it comes to getting good quality meats.