Can U Gring Pork and Beef Together
Mixing beef and pork for burgers
- Thread starter nortac
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- #1
nortac
"Can't Raise an Eyebrow"
For those of you who mix pork with beef for burgers, do you use pork sausage or some form of unseasoned ground pork?
- #2
I use ground pork. I never really liked sausage in my burger meat.
- Thread starter
- #3
nortac
"Can't Raise an Eyebrow"
And at what proportions do you mix the beef to pork?
- #4
I usually go with equal parts, but you can play with it and make it to your taste. Sometimes I will add it in thirds with lamb or venison to the hamburger meat. Also, if you have a grinder you can really up your hamburger flavor by doing something like this. I've tried it before but I didn't use as many bread crumbs and didn't add the onion mixture to the grind, I added it after the burger was cooked as a garnish.
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- #5
Do you think that it tastes differently? In Germany, mixing ground beef and pork is pretty popular, so whenever I visit family there, that is what we have. I have not noticed much of a difference in taste.
- #6
I don't notice much of a difference with pork either. I can tell a little bit more with lamb and venison though. I think grinding your own meat and the ingredients you put into the mixture will far outweigh just adding some pork to it.
- #7
Do you think that it tastes differently? In Germany, mixing ground beef and pork is pretty popular, so whenever I visit family there, that is what we have. I have not noticed much of a difference in taste.
Great... now I'm wanting some Mett! Wo finde ich das!?
- #8
Ground pork, lamb, and sirloin all equal parts. My butcher will grind it fresh for me while I wait in line. Then I make a contibution to the butchers beer blast fund.
- #9
I use 50-50 pork and beef mixture. I find there is a big difference in texture and taste if I use pork. I have to mention that I use lean ground meat, not extra lean.For those of you who mix pork with beef for burgers, do you use pork sausage or some form of unseasoned ground pork?
If I do not have ground pork, or for the sake of change, I use finely chopped bacon mixed with beef. Lean beef, not extra lean. The ratio is one slice of bacon per patty.
- #10
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- #11
For me depending on the source & quality of beef I like to mix in pork as beef has a very strong flavor. Lamb too when done is barely noticeable in small amounts but adds tenderness to the patty.
- #12
I like to mix some chopped bacon into the beef. Ads a nice smoky flavor and boosts the fat to keep it moist. Gotta cut it small though or it makes a chewy burger.
- #13
- #14
A friend of mine grinds up bacon and venison and makes burger out them.
Andy
- #15
Ground pork in burgers gives it a softer bite, from the ones that I have tasted.
I just use straight extra lean ground beef, add my seasonings and BBQ it. No fillers, no egg, nothing but some salt, pepper, garlic and onion powder and maybe some seasoned salt.
That's all.
Tastes great.
- #16
In my opinion, if you add egg or breadcrumbs to beef now you're making meatloaf. Patties or not.
- #17
In my opinion, if you add egg or breadcrumbs to beef now you're making meatloaf. Patties or not.
I added an egg to the last ones I cooked because people claim it helps hold the patty together better. I so no appreciable difference. From now on, if there is any egg involved, it will be an over easy egg on top of the patty (my new love since trying one of these at Red Robin).
- #18
I added an egg to the last ones I cooked because people claim it helps hold the patty together better. I so no appreciable difference. From now on, if there is any egg involved, it will be an over easy egg on top of the patty (my new love since trying one of these at Red Robin).
Oh yeah.... Oh my mouth is watering now. A burger place down the street has a deep fried hamburger that they serve with a fried egg!
http://www.tripadvisor.com/Location..._Grill_New_Orleans-New_Orleans_Louisiana.html
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- #19
nortac
"Can't Raise an Eyebrow"
- #20
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Source: https://www.badgerandblade.com/forum/threads/mixing-beef-and-pork-for-burgers.410007/
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