I've found another and their mottled pink and orange skin stops me in my tracks, their sweet
juiciness gets me every time.
Not exact matches
Of course, if you prefer a ground beef with a higher fat content, by all means, use that here, or use a mix of chuck and sirloin — which is a great way to
get some more fat and
juiciness from the chuck, and flavor from the sirloin.
Plus, dipping it in tomato sauce added a lot of flavor and
juiciness that you would expect to
get from an Italian dish.
They were beautiful and tasted great with lots of
juiciness - although even with the browning (2 minutes each side) they still took longer than 15 minutes to
get up to 160 degrees.
A rub gives the burgers an amazing crust and keeps the
juiciness and flavor of the beef in tact, so you
get a crispy exterior yet a nice and tender interior of the burger.
A few important notes for consideration: I recommend using 93/7 lean beef because it has the right amount of
juiciness and flavor, but doesn't cause the tater tots to
get soggy.