[djbnh]

I have to say you're wrong if you're discussing Alton Brown and Good Eats.  Every recipe save one I've made of his has been great, and I've made a lot of them.  His burger recipe, for instance, is great.

I'll have to say that one of the best recipes I've made came from online Cooks Illustrated / America's Test Kitchen for a chateaubriand that's first heavily (herb) buttered, slow roasted at 250 degrees, then finished for 2-3 minutes in a hot skillet, with more herb butter after a rest of  20-25 minute. Absolutely to rave over (I have to add that I cut down a whole tenderloin myself, which is an interesting experience). Made that twice so far and cannot get enough of it.

Now back to your regularly scheduled program / hamburger.

[low.pfile]

Home grinders,
What are using as the source of fat in the burger mixture? What do ask the butcher for?

If I do this(I'm very close to getting a Kitchen Aide, so could use the attachment)...I'd use grass/organic feed beef so the fat should be too, eh?

[Bob in St. Louis]

I don't add fat that's been trimmed, I add pre-ground pork sausage (Jimmy Dean, R.B. Rice...etc...) to the grinder as I feed the beef in.

Bob