We had ground meat from two different cattle growers so we decided to do a taste test.
We took two pounds of ground beef – a pound from each farmer. I divided those pounds in half so I had approximately 8 oz. of ground beef from two farmers for hamburgs and I made meatloaf with the remaining 8 oz. from each farmer.
For both, I did the seasonings exactly the same. The burgers were seasoned exactly the same and the two mini meat loaves were made exactly the same.
It sure takes a lot of stuff to make burgers at this house! Mayo. Mustard. Ketchup. Lettuce. Tomatoes. Pickle relish, Cooked onions/jalapenos. Hot sauce. Chips. Dip. Corn on the Cob. I don’t eat mustard, pickle relish, ketchup or hot sauce on my burger – that’s all for Vince.
Vince grilled the burgers and we did our taste test. The burger on the plate with the red rings was both our favorites. Both are good but one was just a little better. Tomorrow we’ll try the meat loaf. I’m happy because other than making the sauce to go on top, they’re done and the mess is cleaned up!
Cinda Moulds says
Did the meats look and smell similar before you fixed them up?
Judy Laquidara says
They really had different textures. The one we liked, I’ll call it “A”, was dryer and more packy so I was afraid it would be too dense for a good hamburger. “B” was looser and didn’t want to stay together in a patty for the burger. Vince had a hard time keeping the “B” burgers from falling apart on the grill. The “A” burgers stayed together nicely but weren’t dense at all and had a bit better flavor.
I didn’t really smell it but I didn’t notice either of them really having a smell.