Description and Cooking Instructions.
It's a little sweeter than beef, not as grainy or sinewy, no gristle or grease in the meat, takes merrinading much better than beef as it just sucked it up in 15-20 minutes even with the steak, 1/2 hour could be to much (I recommend a good Balsamic Vinagrette), if your not careful you will over-marinate them, a joy to cook, a little salt and pepper and that is all you need for the best burgers you'll ever eat.
After you eat this meat it doesn't sit like a rock in your stomach; highly digestable!
When forming patties you will want it almost frozen because they will want to fall apart if you don't. Making them a patty is tricky and can take some effort but it is WELL worth it. Squeeze off excess liquid with hands into sink a 1/3lb patty at a time before forming as this dries it out a bit and allows the meat to stick together better. Take about a third pound ball and press from middle while rotating patty in your hand. The patties are the same size after cooking as before; no shrinkage! Add a little drizzle of cooking oil directly to the meat on the side first cooked, because the meat will definitely stick without it. Then add oil to the other side before flipping. Cook slowly on low heat. A fast-cooking meat; DO NOT OVER-COOK!
15 minutes on first side, 10 on the next, no more than five again on other side (add cheese now).
Can't beat it with a stick!!! Cool
BBQ sauce is strong on this kind of meat as it takes-up the flavor so easily. Use BBQ sauce sparingly.
