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2. How to Make Juicy Burgers Perfectly Every Time - AOL

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   Making a juicy, flavorful hamburger starts with using the ideal beef-to-fat ratio. In this case, we recommend an 80/20 ratio—that’s 80% beef to 20% fat; just enough fat to make it juicy.

3. The Best Ground-Beef-To-Fat Ratio For A Perfect Burger - AOL

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   Should you opt for a leaner 90/10 ground beef mix, or a fattier 80/20 ground chuck? This is the number to keep in mind before you grill. The Best Ground-Beef-To-Fat Ratio For A Perfect Burger

4. Fleisher’s “Secret” Chicken Rub Recipe - AOL

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5. Montreal steak seasoning - Wikipedia

   en.wikipedia.org/wiki/Montreal_steak_seasoning

   Montreal steak seasoning, also known as Montreal steak spice, [1] is a spice mix used to flavour steak and grilled meats. [2] It is based on the dry-rub mix used in preparing Montreal smoked meat, [2] which comes from the Romanian pastramă (the ancestor of pastrami), introduced to Montreal by Romanian Jewish immigrants.

6. How to Make Juicy Burgers Perfectly Every Time - AOL

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7. 7 Highest-Quality Frozen Burgers—and 2 To Avoid - AOL

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   These quarter-pound burger patties from Good and Gather come in a 3-pound package that includes 12 individually frozen burgers. The only ingredient is 85% lean beef, with zero added fillers ...

8. Spelunker's Frozen Custard & Cavern Burgers - Wikipedia

   en.wikipedia.org/wiki/Spelunker's_Frozen_Custard...

   Spelunker's has become a very popular food destination for locals who eat burgers made of chuck steak and brisket, as well as a variety of frozen custard flavors, including a flavor of the day. During the COVID-19 pandemic , many restaurants suffered financially, but because of the drive-thru service and orders taken from the parking lot ...

9. Mechanically separated meat - Wikipedia

   en.wikipedia.org/wiki/Mechanically_separated_meat

   Mechanically separated meat: pasztet Mechanically deboned meat: frozen chicken Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken under high pressure through a sieve or similar device to separate the bone from the edible meat ...