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Memorial Day usually conjures up some kind of natural reactions. Beyond the real reason-for-the-season aspect of the holiday, what usually comes next is food. Though hot dogs, chicken wings, and many other things could and should be used, what hits the paper plates more often than not are hamburgers. Which is all well and good, except that Memorial Day was Monday and, as your boss would like you to remember, it’s time to get back to work. But those deals are still out there and can remind you of the great time you recently had or wished you would have had.
Fairway had burger central set up with mountains of meat and buns stacked high in the middle of aisles. But it was Pathmark that gave us the best deal. $2.79 for some nice quality Black Angus means that you can feel good about spending less without becoming sick from the result. The 80% did make us wonder, but everything turned out fine. Oh, you’ll have to buy at least 3 pounds of it to secure that deal. Better gather some friends.
As for cooking, we believe the less messing around the better. Just divide the meat into roughly 1/2 pound piles and quickly form them into patties, making sure not to press them together too much. Salt and pepper each side liberally. Cook on a hot grill or broil for 3-4 minutes per side. And really, that’s it. We’re not even going to touch those fusion burgers with exotic spices. As for toppings, we like some grilled onions, ketchup, mustard, and some cheese to seal the deal. Lots of cheeses will work, but honestly, American melts best. If it’s good enough for the Shake Shack, it’s good enough for us.
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what's the other 20% made of?
the %age refers to how lean the meat is. 80% ground beef is fattier than 90%, etc. this usually depends on what cut is ground to make the beef.
i know what it means... it was a jokey joke, yo
Shake Shack mentioned. Everybody do a shot.
the one hand washes the other.
ShakeShack was uttertly panned by Cuozzo of the Post. I've never been, but I must say, he makes many many compelling arguments NOT to go.
I'd be more worried about how that meat is colored... I've never seen hot pink meat (as seen in the center). It's also multi-colored, which could mean (and looks like) older meat was mixed with fresher meat. Fresh meat has a pink (not hot pink) hue and older meat begins to oxidize. Instead of fat content I'd say the other 20% is coloring-- or mystery bits of meat not bought over the weekend.
Ah, the Shake Shack ... I've recently been. I was talked into waiting on that crazy line in the heat...for a hamburger. A hamburger that couldn't touch the burgers at the Meridian Hotel, or even Wendy's, which is right across the street from the shack. I thought it was strange that all of the workers in the park on break had Wendy's bags.... now I know.
Whoever puts the Shack in their top 10 places to get a burger have either let the hype get to them or have never tasted anything decent. I feel sorry for both kinds of people.
What about angus beef implies that it won't make you sick? Knowing the breed of the cow doesn't mean the meat isn't contaminated.
I must agree, that doesn't look like the freshest patty in the world. Ground meat should have the same rosy hue as steaks. This also could be fault of the reviewer, though, who may have left the meat out of the cold alittle too long.