I've had sirlon burgers made by a butcher that deals exclusively with
prime meats and they sell patties that are meaty but very good. They
also seem to be more dense than mine were, so I have a feeling I
didn't pack them as tight as a patty maker would have done. However,
even though it's sirloin, I have no way of knowing how much fat they
added or how much the sirloin was aged, if at all. They only charge
$4.95 a pound and for them that's cheap, as their prime meats are $28
a pound.

Don't hamburgers made from sirloin, given the same fat content, taste
different than hamburgers made from chuck?

In most supermarkets they don't even tell you what the humburger was
made from, just the fat content.

I wouldn't even bother doing this but chopped meat that you get in the
supermarket, after its been in plastic wrap all day, tastes like crap
and it is always red on the outside and brown on the inside. If its
in plastic wrap all day or a good number of hours, it even smells bad.
That's true for all beef in plastic wrap.



On Wed, 07 Sep 2005 21:46:08 GMT, "Dimitri" >
wrote:

>
>""alan[rem????????????" <"alan[rem???????????? wrote in message
.. .
>>I did used a Kitchen Aid grinder attachment to make chopped meat for
>> hamburgers and it was very simple and most of it went into the
>> dishwasher. I >
>
>> 1. Perhaps I didn't mixup the meat enough after it was ground.
>
>Nope that's not it
>
>> 2. Perhaps I didn't compress the patties enough. It seemed as though
>> they were to soft and almost flakey.
>
>Nope that's not it
>
>> 3. Perhaps sirloin london broil doesn't make good hamburgers as it
>> might be too lean. I had no way of measuring but the meat could have
>> been 95% lean and that is too lean for a good hamburger. .
>
>Give the man a cigar!
>
>
>> 4. Maybe it was just a little too overcooked but I don't think it was
>> only that.
>
>Was it dry - of course.
>
>>
>> Can you make hamburgers out of london broil or meat cut for steaks?
>
>Yep if you add some fat.
>
>> Will the fat content be too low and if so, what do you use?
>
>Chick roast on sale.
>
> Before I saw the sirloin, I was going to try top round and skirt steak. Maybe
>> I should have mixed the skirt steak with the sirloin.
>
>Nope - the tougher the cut the more "meaty" we preceive the patty.
>
>Been there done that made the same mistake.
>
>Dimitri
>