The meat mixture comes from my friend silenus, but I have wholeheartedly adopted it
When I want a burger I just want a burger… not a mix burger. Sometimes there is perfection in simplicity. I’ve had amazing ones both seared on a grill and smashed on a griddle. Just a light seasoning of salt and pepper (ok, I’ll admit I like Lawry’s seasoned salt) and a good slice of cheese and it is perfect.
Oh, and did I mention that it needs to have FRIES!
I must’ve missed that. When did you say that?
Yeah, I put mix burgers in a separate category. The main issue I have with them is when I have a craving specifically for a burger, the texture is part of it, and with the mixed burgers you have to handle the meat a good bit to properly incorporate it, so you get something with a more sausage-like texture (a bit denser and springier) than the loosely packed meat patty of a proper hamburger. For me, the key is to just handle the beef enough to get it into shape, and no more than that. That’s a problem with a lot of the frozen burger patties for me–they’re solid disks of meat with none of the slight airiness a good burger should have. That said, I do enjoy mixed meat patties from time to time, but if it’s a burger crave I have, it’s more a standard type of burger I want. Even the smash-style burgers, as long as they are balled up loosely, retain that slightly soft texture.
But I’m happy to give my fries to Spud.
That is a damn good impression of my wife.