Hamburgers!

Aug 21, 2007
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There was a bit of a discussion regarding hamburgers in the middle of another thread. I cannot remember where it was, but I took some advice I read there and will report my experience.

Typically, I buy the imported angus hamburgers at Playero when they don't look frozen then unfrozen, and frozen again. They are good, have a nice amount of fat to add flavor, but they cook up a bit hard. I have seen Dominicans use these hamburgers, thaw them put the meat together in a ball, and reform them so they are not so compressed. The outcome is more like a hand patted burger and it is good. I typically don't have time to do this because by the time I get home from work and scurry around, I am thawing the burgers and as soon as they are thawed, I cook them.

BUT- in the thread am referring to, someone wrote that the 80/20 hamburger at PriceSmart is the best. I doubted what I read because it is not imported meat, but yesterday, was at PriceSmart so I bought it. It comes in large rolls. Mine was 7.16 pounds. When I arrived home, I divided it up into 6 packages and froze all but one, planning on doing the great hamburger experiment. There was no strange meat smell like there often is in local ground beef.

When it was time to cook, I got out my favorite cast iron pan and sprayed it with just a little PAM. I put it on the stove to heat up while I made 2 burger patties. Seasoned the patties well with salt, pepper, and garlic powder, then put them on the stove. After a few minutes, I went to check on them and there was not one bit of grease in the pan. Strange, I thought. I flipped the burgers and the nice spice crust I made that was supposed to cook in the grease, looked burnt. I cooked the other side and took them out of the pan. There was not one drop of grease in the pan!!!!

How could these be 80/20 hamburgers???

They tasted fine, in fact the flavor was okay. But not the juicy burgers I anticipated.

So I guess I will use the remainder of the 7 pounds of ground beef in recipes other than burgers.

.......and am still on the look for the perfect homemade, patted burger!!!
 

JD Jones

Moderator:North Coast,Santo Domingo,SW Coast,Covid
Jan 7, 2016
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I went to Bravo a couple of days ago to check out their hamburgers again.

They had slightly large-sized ones in separate trays, smaller ones in shrink packaging, and some that were a little larger marked as Angus beef.

TBH, none of them look like 80/20, but the Angus ones seem to have the most fat in them.

I'm going to cook one up today and see what I get.

I'm like you Lindsey, I like to see some fat in the pan when I cook them.

Like I said in the other thread, I wonder where all the 80/20 ground beef goes to. Maybe one of the fast food chains?
 
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RDKNIGHT

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Mar 13, 2017
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No fat in the pan was all you need to know. 80/20 another DR scam... bubba burger is not bad still not the greasy indigestion let me run for my acid reflux pill hamburger you get in the United States . the worst meat in the country is brangus EWWWWWWW
 

SKY

Gold
Apr 11, 2004
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No fat in the pan was all you need to know. 80/20 another DR scam... bubba burger is not bad still not the greasy indigestion let me run for my acid reflux pill hamburger you get in the United States . the worst meat in the country is brangus EWWWWWWW
Could not agree more on Brangus. A complete FRAUD that a lot of people take for real Angus because of the phony name. Straight garbage at double the price.................
 

Cdn_Gringo

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Apr 29, 2014
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When I make hamburger patties I start with the best quality leanest ground beef (1 lb) I can find and mix in 1/2 lb of ground pork to provide fat and improve consistency and taste. Mix meats together with one raw egg. Cook like normal.
 

SKY

Gold
Apr 11, 2004
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sad but true .. i went to burger king here in bavaro they ran out of burgers I though it was a joke.
I went to Burger KIng once in Bavaro. Worst burger I ever had. Took one bite, threw it away and never looked at the place again...........
 

lifeisgreat

Enjoying Life
May 7, 2016
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There was a bit of a discussion regarding hamburgers in the middle of another thread. I cannot remember where it was, but I took some advice I read there and will report my experience.

Typically, I buy the imported angus hamburgers at Playero when they don't look frozen then unfrozen, and frozen again. They are good, have a nice amount of fat to add flavor, but they cook up a bit hard. I have seen Dominicans use these hamburgers, thaw them put the meat together in a ball, and reform them so they are not so compressed. The outcome is more like a hand patted burger and it is good. I typically don't have time to do this because by the time I get home from work and scurry around, I am thawing the burgers and as soon as they are thawed, I cook them.

BUT- in the thread am referring to, someone wrote that the 80/20 hamburger at PriceSmart is the best. I doubted what I read because it is not imported meat, but yesterday, was at PriceSmart so I bought it. It comes in large rolls. Mine was 7.16 pounds. When I arrived home, I divided it up into 6 packages and froze all but one, planning on doing the great hamburger experiment. There was no strange meat smell like there often is in local ground beef.

When it was time to cook, I got out my favorite cast iron pan and sprayed it with just a little PAM. I put it on the stove to heat up while I made 2 burger patties. Seasoned the patties well with salt, pepper, and garlic powder, then put them on the stove. After a few minutes, I went to check on them and there was not one bit of grease in the pan. Strange, I thought. I flipped the burgers and the nice spice crust I made that was supposed to cook in the grease, looked burnt. I cooked the other side and took them out of the pan. There was not one drop of grease in the pan!!!!

How could these be 80/20 hamburgers???

They tasted fine, in fact the flavor was okay. But not the juicy burgers I anticipated.

So I guess I will use the remainder of the 7 pounds of ground beef in recipes other than burgers.

.......and am still on the look for the perfect homemade, patted burger!!!
Next time don’t thaw them put them frozen on BBQ or pan bought work out good..
 
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trspencer

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Aug 27, 2023
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Finding a good burger here has been elusive, but then I found Island Smash Burger in Cabarete. Best I've had in the DR by far!
 

Father Guido

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Jul 24, 2022
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sad but true .. i went to burger king here in bavaro they ran out of burgers I though it was a joke.
I worked at McD's in high school, 52 years ago, after I quit couldn't eat there for many years, so I became a whooper/double whooper fan for decades, but about 10 years ago they began to suck, whether here or in the States; now I'm a Wendy's double fan
 
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keepcoming

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