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Household Finances

Hamburger

11 years ago

We have high end grocery near us. Budget store is 4 miles away. They have nice meat dept. have 7oz gourmet burgers for 1$. All varieties have chopped mushrooms, cheese or other filler. I asked butcher if they had non-filler, all meat versions? Yep, for twice the price. And the gourmet burgers are made from lesser quality meat while the regular burgers are made from better meat. So they add floor sweepings/filler to cheap meat to make the, taste better? Sneaky. But than all ground meat is nasty. But I do eat it. I am a carnivore you know.

Comments (8)

sushipup1
11 years ago
Grind your own. Semi-frezon chuck of chuck roast in a Cuisinart, pulse until just ground, do not over process.

And BTW, the best meat for real burgers is the fattiest stuff, burgers will be juicy and delicious.
emma
11 years ago
Why do you think they add floor sweepings. I for one would never work at that place if I had to do that. I would rather work at a fast food restaurant and I think most people feel the same. And I would call the organization that watches over processing companies like that and report them. Maybe you were joking.
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Many burger places have the skewer in a burger. One place I go puts a huge steak knife in it to hold together the double burger which I usually get, although maybe they do it on the singles too if they're piled with toppings. And no, I don't eat it with the knife in it. The big ones (and those with the knife) I usually end up cutting it in half. You get a better grip on half of it. I move the skewer (when so equipped) to the side a bit and use it to hold together a messy burger or cut it in half. Personally I use toast at home more than a bun for burgers. I like a hearty multi-grain toasted bread for a sandwich. And part of the problem is people aren't eating burgers. With all the junk put on them, it's become more aptly named a burger salad on a bun. I too turn it upside down and if I'm using BBQ sauce or a burger/fry sauce I dip it rather than drench it. Sometimes if it's big and messy I give up and use a knife and fork. Dang. Now I'm hungry for a burger.
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I made a goulash type soup yesterday using the method of covering the ground beef with water without browning it first. Yes, I believe that you do lose some flavor by not browning first, but talk about SIMPLE! I didn't really use a recipe, I just threw a bunch of stuff in there, some diced celery, a bag of frozen mixed vegetables and some diced potatoes. OH and I put beef stock and a can of tomatoes paste in the water, I wanted a tomato base. It was absolutely delicious and I ate two bowls! :)
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mike_kaiser_gw
11 years ago
How do we go from adding mushrooms or cheese to floor sweepings? Hamburger is and always was a way to use up scraps and make otherwise tough cuts more palatable, so the idea of a "gourmet" hamburger is a bit of an oxymoron. And, yes, processors have added fillers to hamburger.

If you want really good 100% beef hamburger, pick a roast and have the butcher grind it for you. Or, grind it yourself.
jannie
11 years ago
"Grind it yourself" only if you own a grinder.
sushipup1
11 years ago
""Grind it yourself" only if you own a grinder."

A food processor does an excellent job.
stoveguyy
Original Author
11 years ago
like water off a ducks back. i know stores sell different fat content ground beef. different cuts of meat that is ground up also will affect price. ask butcher to point out different varieties of their ground beef.
jannie
11 years ago
Cavell, I'm not a carnivore, I'm an Omnivore. I eat grains,fruit and vegetables also. My cat is a carnivore. My dog is like me, she even eats McDonalds and pizza.
stoveguyy
Original Author
11 years ago
I don't eat grains,fruits,veggies. Meat mostly. Some chicken.

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