home burger project

this is the first entry to chronicle the development of, in my mind, the perfect burger. i'll just start by saying i aspire to umami burger quality; if you haven't been, you need to go (try any beef burger other than the namesake umami burger). i ground 1.5 parts top sirloin, 1 part skirt steak, 1 part chuck after cubing, tossing with salt, and chilling for at least an hour (chill your grinder and the catching bowl in the freezer prior to grinding). tomato, bacon, avocado, red onion, and cheddar on a grilled english muffin. one bun with thousand islandish-like dressing and the other with avocado-mayo spread. nothing exotic, focus was on the burger and not overcooking it. the beauty of grinding fresh "to order" is the option of cooking to medium rare without the fear retching out the poison the whole next day.

they were very enjoyable but need to come off the heat a little earlier next time. to my surprise, they were still very juicy despite being quite lean; perhaps, the coarse grinding helped retain moisture... more to come on this topic as the home burger project continues.