Please help...my burgers are tasteless
Not the buns or condiments...but the beef itself. It is quality beef, fresh ground, 20% fat. I use a charcoal grill or sometimes pan fry in a cast iron pan on high heat. Do you folks out there ...
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I use ground sirloin and cook them sous vide for a few hours 126 degrees then sear them 1-2 minute per side in a smoking hot iron skillet. So juicy. Publix sells ground Kobe but it was too greasy for us. Some day Ill grind brisket and chuck together with some pork.
