Note from Karen: If you were having trouble downloading the Valentine Cards from yesterday’s post, I’ve converted the files to JPG. A common file, everyone should be able to read.
There’s a lot of debate over what’s better for you: Homemade hamburgers or frozen. No there isn’t. There’s no debate at all. I just thought it’d be good, as a professional blogger, to open this post with some sort of controversy. Ya know? To grab your attention and make it seem like I’d done some investigative work and research.
WAIT! I did kind of! I’ve spent a lot of nights watching Little People Big World on TLC and every SINGLE time I watch that show I notice the family is making hamburgers. As in, it’s noticeable. These people seem to ONLY eat hamburgers and what’s worse is they think making hamburgers means taking the ground beef straight out of the package, forming it into the shape of a hamburger and frying it in a pan.
It is not.
That is not a hamburger at all and I thought everyone realized this until my sister told me that’s how her husband makes hamburgers. She … appreciating the fact that he’s making any food at all, has never corrected him on his method. I, on the other hand, feel the need to correct EVERYONE. All of the time.
I’m kind of obnoxious like that. But it’s not because I want to prove I’m smarter or make the other person feel bad. I just want everyone to do everything MY WAY. Because my way is better. See? That’s all.
So, to make some super-delicious hamburgers you need a little more than just a mess of ground beef. For starters you can grind your own beef with a blade or cross rib roast. I show you how to do it, if you’re interested, right here.
With a few ingredients you probably already have around the kitchen you can make a great, big, juicy hamburger tonight! You have imported Asian truffle foam rooted by a one-eyed panda bear, right? (canned is fine)
The only thing you really have to remember here is to not mix after adding each ingredient. Add everything and then gently mix it all together just until combined, otherwise your ground beef will become mush.
And for everyone over fits over adding 1/4 of a cup of dry bread crumbs and the egg yolks, it really is still a hamburger. The tiny amount of bread crumbs is to act as a binder so your hamburger doesn’t fall apart on the BBQ.
Tune in next week for the next big debate: What’s better for you? Frozen or homemade ice cubes.