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<blockquote data-quote="Jogeephus" data-source="post: 413595" data-attributes="member: 4362"><p>I'm no expert on this by any means. But my butcher doesn't grind up a lot of fat in our burger and it doesn't shrink much or break apart when cooked on the grill. Seems when you add fat, the burger wants to shrink and break apart as the fat is cooked off. Also, after we make a patty we stick our finger in the center of the patty to make a small indention. This helps the patty keep its shape.</p><p></p><p>I have had several people say it was the best hamburgers they have ever tasted. I'd like to say its cause I have good cattle but that would be a stretch. Really think it all has to do with the amount of fat you put in the ground beef. After all, its ground beef not ground fat.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 413595, member: 4362"] I'm no expert on this by any means. But my butcher doesn't grind up a lot of fat in our burger and it doesn't shrink much or break apart when cooked on the grill. Seems when you add fat, the burger wants to shrink and break apart as the fat is cooked off. Also, after we make a patty we stick our finger in the center of the patty to make a small indention. This helps the patty keep its shape. I have had several people say it was the best hamburgers they have ever tasted. I'd like to say its cause I have good cattle but that would be a stretch. Really think it all has to do with the amount of fat you put in the ground beef. After all, its ground beef not ground fat. [/QUOTE]
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