Re: Hamburgers vs. ground meat

Cubit said:

I wonder if remnants of the burgers that were previously could add a flavor.

Fast food places put great effort in making a reproducible product. I would
speculate that they might use unusual cuts of meat added in precise
proportions. The ratio of lean meat to fat might be different than
supermarket offerings. Perhaps they grind the meat to a finer texture, or
compress it. Cooking may be at a special temperature. Maybe they sear it
before cooking.

The big guys grind the entire critter, wonderful cuts and nasty ones
alike; too much labor cost in breaking down a carcass otherwise. Their
fat-lean ratio generally runs between 70-30 and 75-25. They grind to
their specs and it's typically about what you find in the markets. The
meat is, indeed, compressed when forming the patties by machine; a
natural concomitant of the process. Temperatures are within the range
of home cooking norms. No pre-searing involved.

It's typically a 100% beef patty cooked from frozen (Wendy's doesn't
freeze theirs) on either a griddle or in a conveyor oven that exposes
the meat to direct flame.

Pastorio

Quoted message said:

Your post is making me hungry. I have not been to a Wendys in over a year.

"Ignoramus25655" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I like the taste of fast food hamburgers. I'd like to know if I can
simply buy ground meat, form it into patties, and fry them. Somehow,
from my past experience, it results in completely different sort of
taste and texture. So, what is the secret? How could I make fast food
style hamburgers at home? Any ideas?

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223/173.3/180

Thanks for the authoritative answers.

Making the patty thicker at the edge might also enhance the appearance of
the hamburger.

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Cubit said:

I wonder if remnants of the burgers that were previously could add a

flavor.

Quoted message said:

Quoted message said:

Fast food places put great effort in making a reproducible product. I

would

Quoted message said:

Quoted message said:

speculate that they might use unusual cuts of meat added in precise
proportions. The ratio of lean meat to fat might be different than
supermarket offerings. Perhaps they grind the meat to a finer texture,

or

Quoted message said:

Quoted message said:

compress it. Cooking may be at a special temperature. Maybe they sear

it

Quoted message said:

Quoted message said:

before cooking.

The big guys grind the entire critter, wonderful cuts and nasty ones
alike; too much labor cost in breaking down a carcass otherwise. Their
fat-lean ratio generally runs between 70-30 and 75-25. They grind to
their specs and it's typically about what you find in the markets. The
meat is, indeed, compressed when forming the patties by machine; a
natural concomitant of the process. Temperatures are within the range
of home cooking norms. No pre-searing involved.

It's typically a 100% beef patty cooked from frozen (Wendy's doesn't
freeze theirs) on either a griddle or in a conveyor oven that exposes
the meat to direct flame.

Pastorio

Quoted message said:

Your post is making me hungry. I have not been to a Wendys in over a

year.

Quoted message said:

Quoted message said:

"Ignoramus25655" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I like the taste of fast food hamburgers. I'd like to know if I can
simply buy ground meat, form it into patties, and fry them. Somehow,
from my past experience, it results in completely different sort of
taste and texture. So, what is the secret? How could I make fast food
style hamburgers at home? Any ideas?

--
223/173.3/180