knapplc wrote:Here's a quick rundown. Fat = flavor. It burns off when you grill, but the flavor remains. When you're making hamburgers for your grill, you DO NOT want to use lean beef. I use 80/20 for my burgers, and I add 1 tbsp water for every pound of hamburger I use, and 1/2 to 1 tsp of Worcestershire sauce. Form the mixture into palm-sized balls, gently flatten, and let them rest for 10-ish minutes before you grill. It's a perfect hamburger, every time.
I don't grill burgers. I only grill cuts of meat.
What hamburger I do cook is always as an ingredient in a meal. I season the heck out of it when it's browning, so I don't want to have to rinse or drain it to get rid of the excess grease in the pan. For that reason, the diet lean is a better product for me. Keeps more of the flavor in the meal that I'm preparing. Even then, I tend to use ground turkey in most meals that call for ground beef.