The Tasty burger

If you listen to the podcast at majornelson.com, there’s a good chance you’ve heard my friend stepto talk about Tasty.  Tasty was a local grass-fed Red Angus, half of whom now lives in his freezer.

Last week he hooked me up with a pound of ground Tasty, along with a warning to mix it with something fatty as it’s very lean.  It certainly looked and felt different than the ground beef that I’m used to.  I picked up half a pound of chuck at Whole Foods which I then ground myself (Kitchenaid, 1/4″ die, two passes) and mixed with Tasty.

I decided to keep things simple to make it easier to discern how this meat was different from what I’m used to.  This was a basic cheeseburger using Tillamook medium cheddar, with no accompaniments except for ketchup.  The bun was a Rudi’s organic white that was briefly toasted in the oven.  It was cooked smashburger style on the stove.  Since I’ve had a number of folks ask what that is, here’s the quick-and-dirty version: 

  • Form a 1/4lb patty that’s shaped like a hockey puck
  • Place on the cooking surface and don’t touch it for a couple minutes
  • Smash it down with a spatula, flip, and cover with cheese.
  • Cover the burger for two minutes or so to melt the cheese, then plate.

+ Really good beef flavor, nice texture, nice char.

– Even mixed with chuck, it was still too dry for my burger palate.

Rating: ★★★½☆ 

Done with the usual trimmings this would’ve been a four-star burger.  I think the sirloin/chuck/brisket mix I used last time produced a juicier and superior burger, though.  That’s less about the quality of Tasty than it is about the cut(s?) that went into the ground beef.  I need to get stepto to drop by with some sirloin and chuck so that we can do a fair test… hint, hint.

P.S. Being too lazy to make fries from scratch tonight, those are Alexia garlic and onion fries.