Bryan Schaaf, a marketing manager with Wooster, Ohio-based Certified Angus Beef, loves Holten's quarter-pound CAB chuck beef patties. He kept asking me if I had tried them.
The answer, up until a week ago, had been no.
The answer is now yes.
Wendi and I cooked the burgers on our gas grill, and they were good. However, I did not think they were as great as Bryan said.
Wendi and I enjoy burgers, and we prefer to use fresh ground Certified Angus Beef that we purchase at Buehler's Milltown Market. When Natural Prime is on sale, we splurge, else we go with an 80 percent lean grind.
We primarily follow America's Test Kitchen's method of making burgers, however, not fully. When there is a product like Certified Angus Beef Natural Prime, there really is no need to grind your own, as ATK recommends. But, we do try to handle the ground beef as little as possible -- gathering enough beef for a patty and shaping it very quickly.
The burgers are seasoned with kosher salt and black pepper, a coarse grind. Then, apply the heat. We either use a cast iron skillet or a gas grill. Either way is fine, though grill is slightly better.
The Holten product was fine, but it just was not as good as making the burgers from freshly ground beef. Also, I am concerned about cooking frozen burgers. I always think I have to cook them more than they probably need to be. So for Wendi, who likes rare to medium rare burgers, her chance of getting anything other than a medium well-well done burger is slim to none.
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