shirley Posted September 15, 2016 Report Share Posted September 15, 2016 Where is the absolute best place to get 80/20 hamburg? Walmart has some really good 80/20 once in a while, but not often.... Link to comment Share on other sites More sharing options...
More Liana Posted September 15, 2016 Report Share Posted September 15, 2016 I buy the carne de res sirloin molida at Walmart. It's always excellent. Link to comment Share on other sites More sharing options...
shirley Posted September 15, 2016 Author Report Share Posted September 15, 2016 Yes, agree, very good, but not fatty enough for hamburgers. Link to comment Share on other sites More sharing options...
CHILLIN Posted September 15, 2016 Report Share Posted September 15, 2016 The carneceria across the side street from Soriana parking lot - big sign, Carneceria del Torro (or close to that name) is a family business and they offer fresh, lean stewing beef in chunks. Most of the time they have fresh pork bellies too. Ask for the skin to be removed from the belly, and then they will run everything through the grinder. Cook as hot as possible- meatballs, kebabs, burgers, meatloaf - it will be crispy/crunchy/roasty on the outside, and juicy towards the center. Very little, or no, seasoning required. Link to comment Share on other sites More sharing options...
RVGRINGO Posted September 15, 2016 Report Share Posted September 15, 2016 We routinely bought “comerciál“ gound beef at Soriana, which is 80/20 and made flavorful and juicy hamburgers. If you do not see it in the case, ask for it and they will grind it for you while you shop. They will also do custom cutting, if you ask, but you will need Spanish. Link to comment Share on other sites More sharing options...
ComputerGuy Posted September 15, 2016 Report Share Posted September 15, 2016 I am content with 80/20, because I don't like mine to be overcooked. 70/30 works well for medium rare and medium well done. The longer you like it cooked, the more fat content you should get (like 60/40), but when it's medium rare to rare, you don't cook it long enough for the fat to coagulate. And getting too much fat in a burger is just silly anyway. I also like a bit of ground pork for that extra zip of flavour, regardless of your spices. Link to comment Share on other sites More sharing options...
hensley Posted September 15, 2016 Report Share Posted September 15, 2016 2nd Soriana 80/20 is sometimes $59p a kilo on Wednesday's. Their add says 90/10 is $79p a kilo on Sunday. Link to comment Share on other sites More sharing options...
tomgates Posted September 15, 2016 Report Share Posted September 15, 2016 WalMart has 80/20 every time I have been there. The ground sirloin is more like 90/10. Tony's usual ground beef is generally chuck and is about 80/20. Link to comment Share on other sites More sharing options...
CHILLIN Posted September 15, 2016 Report Share Posted September 15, 2016 The keyword is homemade. I think mixing the lean beef and fatty pork (where bacon comes from) makes a superior taste, especially as much of the beef here is pretty bland. But think how a restaurant would handle this - would they have to disclose that this was not 100% beef? Link to comment Share on other sites More sharing options...
shirley Posted September 15, 2016 Author Report Share Posted September 15, 2016 Gracias...we will try Soriana's...went today but fried chicken was fresh, so, chicken for supper! Walmart 80/20 is usually no different than sirloin, too lean for hamburgers. Link to comment Share on other sites More sharing options...
ComputerGuy Posted September 15, 2016 Report Share Posted September 15, 2016 Considering how lax they are with catfish, I can't see them worrying too much... Link to comment Share on other sites More sharing options...
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