This high (20-30%) fat burger is absolutely melt-in- your- mouth luscious and a wake-up jolt to the leaner-is-better crowd. Add frozen-shaved grass-fed suet (50 grams per pound of thawed Hay Creek ground beef ) and fry to 130 degree target internal temperature. This takes a good while since all the fat has to begin melting before the temperature will rise. Don’t overcook or you’ll melt out all the fat! Have Brioche buns already toasted and avoid overloading with condiments. A bit of ketchup, mayo, and fried onion maybe. Skip the tomato slice -or any other cold, moist mass-for sure. Eat ’em right away. Don’t let the fat cool and solidify.
Beef suet -with it’s unique flavor and melting point profile- is the only fat that will work for this. No Substitutes!
You could use an auger/plate style meat grinder with 3/16 to 7/32 inch plate openings to regrind the entire rolled-up “log” in photos above. NO “food processor”: it’ll destroy the meat texture and melt the fat.
Do not try this with commercial, wet-aged beef or you’ll have a mess, to say nothing of risk of illness.
No matter your take on the origin of the American burger, this preparation style dates from a time before any consumer had heard of e. coli – much less it’s numbered mutations. No one had heard of an official 160 deg F internal temperature cooking recommendation or had any equipment capable of measuring it in such a thin piece of meat. How did the burger become popular if it was always accompanied by the threat of illness or even death? The answer is most likely the growing dependence on fed antibiotics in the commercial cattle feeding business.
The USDA inspected processor I use handles only small- farm grown beef and has NEVER had a recall. Seems to me that the rewards outweigh the risks of “under-cooking”small farm, small processor beef: particularly so if grass-fed.. I never cook Hay Creek ground beef burgers to 160 deg F, just to the point the “squish” disappears at around 130 deg F. You judge for yourself.