Quote:
Originally Posted by TSXCman
Simple is best!
Regular or lean beef, then take it out and form it lightly into a cylinder, so the long ground strands are pointed lengthwise along the column. Then cut it into patties, add salt/pepper and grill carefully. The result is a burger that is so tender as you bite in, due to the now short strands of ground beef.
I don't like when people mix and press it to crap, it becomes too dense.
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Interesting approach and I had never heard that. I always just mixed and pressed the beef although I always took care not to over-work the meat or to press it too densely. How well does the burger bind together if you have all or most of the meat strands running in the same direction? I would assume that the burger would have a tendency to fall apart on the grill.