Comments on: High-end Hamburger https://tastykitchen.com/recipes/main-courses/high-end-hamburger/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: bmccommon https://tastykitchen.com/recipes/main-courses/high-end-hamburger/?review_page=1#review-74811 Mon, 15 Aug 2011 19:46:40 +0000 https://tastykitchen.com/recipes/?p=135096#comment-74811 I’ve been told by butchers that fresh ground hamburger is the best for burgers. Perhaps just any fresh ground meat would be the same and you could use cheaper cuts?

]]> By: John Jagerson https://tastykitchen.com/recipes/main-courses/high-end-hamburger/comment-page-1/#comment-66695 Tue, 03 May 2011 16:28:50 +0000 https://tastykitchen.com/recipes/?p=135096#comment-66695 I don’t mind a softer burger. I have mixed a small amount of panade with ground beef before to get that so perhaps I would like the brisket. Thanks for the suggestion.

I have ground the steak with a slice of bacon before (sounds a little strange) and it was very tasty.

]]> By: Susan https://tastykitchen.com/recipes/main-courses/high-end-hamburger/comment-page-1/#comment-66638 Tue, 03 May 2011 01:05:56 +0000 https://tastykitchen.com/recipes/?p=135096#comment-66638 Have you tried mixing in some beef brisket? I do a combo of chuck and brisket, 2/1, and the chew is a little soft. I’ll try the flat iron steak instead of the chuck next time. Thanks, John.

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