For A Better, Leaner Burger, Get To Know Your Proteins

NPR- August 17, 2012

 When you cook a steak and see the ‘grain’ in the meat, what you are looking at is caused by the gentle constriction of the collagen sheath that holds muscle fiber bundles together. So what does that mean when grilling up a tasty burger?… Unfortunately, (without enough fat in the burger) before the collagen breaks down it tightens-up. That translates into tough meat.(Read full story here)

With all that science, I almost forgot.
Make mine medium-rare, juicy and hot.

Leave a Comment

Previous post:

Next post: