Megnut

The key to a good hamburger is to grind your own meat. Mark Bittman explains how you can control the quality of the meat this way, and its fat content, two critical factors in making a great burger. And of course he talks about the health concerns of buying ground beef as well. Makes me long for a grill!

There are 2 responses

Hi Meg,

I don't understand how Mr. No-knead bread can write an article about the perfect hamburger without mentioning the bun! He throws in a line about slapping that hand-ground creation on rolls from the store. Even the NYT display shot accompanying the article had one of those flabby, pasty creations that can ruin a good burger. IMO, the bun should also be homemade (or at least the best you can buy).

This reminds me of the Car Hop song from The Flintstones:

Here we come on the run

With a burger on a bun

And a dab of coleslaw on the side

Oh your taste we will tickle

With a cold dill pickle

And all of our potatoes are french fried fried fried

Our burgers can't be beat

Because we grind our own meat

grind grind grind grind grind

And as your on your way

A tip upon our tray

We hope to find find find find find

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