Go ahead, make my day
I’d been meaning to make another batch of burgers and suddenly it hit me. I didn’t have to settle for the pre-packaged ground mystery meat to make those burgers tonight because I was the proud owner of a food processor. I could chop, mince, shred, grate and blend whatever I wanted.
In this case, I hoped to strike a textural balance with a tasty, fatty meat, mostly minced, with some nice juicy chunks throughout. So I swung by a mega mart (it was close and I was biking) to see what I could find. I’d seen burger recipes that called for ground chuck. So that, I thought, was a good starting point.
There was an impressive selection of cuts, but no chuck. Knowing only that fat is a friend of great burgers, there were several apparently viable options. But I didn’t want to end up with something tough as shoe leather that lent itself more to braising than barbeque.
When in doubt, ask about. As luck would have it, a fellow in a white smock with a clipboard was counting inventory.
You must be an American, he said.
