How to Make Best Sabrett Beef Hamburgers
What: Build: Comments: "Yes Virgina, Sabrett actually makes hamburgers too". I rarely post homecooked foods, only I retrieve Sabrett'due south hamburgers deserve this honorable mention, at the very least. I stumbled onto Sabrett's frozen hamburger patties at a local grocery store last summer, and then naturally I had to try them. I grabbed the box from the freezer and when I saw the cost tag I promptly put them back on the shelf. Fourteen ($xiv) bucks for 8 - 1/iv lb frozen burgers - WHOA!
Sabrett Hamburgers
ane/iv lb. Burger patty (single & double), fried onions, dill pickle chips, Velveeta Cheese, hamburger bun.
Sabrett hotdogs are an icon in the tri-state metro area. Affectionately known as "dirty water dogs", they are the staple of every hotdog pushcart in New York and New Bailiwick of jersey. Their casings have a trademark "snap" when bitten and their recipe allegedly contains more garlic than whatsoever other hotdog on the market, giving them their unique season profile. Sorry Chicago, Sabrett hotdogs are in a different league than your "Vienna Sausages" (have that Abe Froman).
I then proceeded to talk myself off the ledge with a quick, internal, "life is brusque" speech, and put them back in my shopping cart.
These burgers should not be cooked across a temperature of medium! In fact, the best matter to do is to take them off the grill while still medium-rare, and let them finish cooking (in the bun with the toppings) wrapping them in foil or waxed paper to allow them to rest for a full v minutes. I call this tempering. That'southward probably not the right term for this, simply I similar it. Tempering, aye, adept. So here it is...
Pay no attending to the photo on the box cover which shows grill lines on the burger! These burgers are to be cooked on a flat grill or pan fried ONLY! And be forewarned, they melt very fast. In hindsight, I should've thawed the patties before cooking them, simply my curiosity was peaking and I was hangry.
I felt the meat was pressed a bit besides tight causing the burger to resist the seize with teeth just a lilliputian too much for me. Nonetheless, with that said, they will most probable be okay every bit long as you don't over-cook them like I did. The burgers have a great old-fashioned, rendered beef fat taste that sent me back to my childhood in the 1960's.
~~Cue the flashback sequence~~
The 1960's was a time when the about popular frozen hamburgers were a make called "Topps". The Topps Meat Visitor was established in 1940 in Elizabeth, NJ and by 2007 they were ane of the country's largest manufacturers of frozen hamburgers. Later that aforementioned year, a breakout of E-Coli contamination in the manufacturing plant caused past "inadequate sanitation" led to the company's demise in October, (damn shame).
Topps burgers were made to be cooked over a charcoal grill, making themthe tri-land area'due south most pop hamburgers for decades. Wherever there was a cookout, you lot'd find Topps Frozen Hamburgers.
*Cookout is the Jerseyan term for "outdoor picnic".
Back to Sabrett'due south...
Both the aroma, and the flavor of the meat are spot-on, and it was a familiar flavor that made me think, "I've tasted these burgers earlier" - somewhere in Bailiwick of jersey - maybe at Hiram's Route Stand in Fort Lee, or peradventure in Wayne at the former Anthony Wayne Grill that closed decades ago, or was it in Cedar Grove at Friendly'due south Water ice Cream in the early 70's? Possibly it'south the Hot Grill's burger in Clifton? I get the distinct feeling Sabrett hamburgers are all around us - and ever have been.
All in all, and at the very least, Sabrett hamburgers are worth a try. So get creative and send me photos.
Sorry, no autopsy shots this fourth dimension....
Source: https://billcianciburgerreviews.blogspot.com/2020/10/sabrett-hamburger-review.html
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