Lean Burger

We decided to buy a quarter of a locally raised, grass fed beef.  It was 125 lbs. of steaks, roasts, and hamburger.  I have been buying Kroger 80/20 ground beef.  Frying that up always left a lot of juice and fat in the pan but the new grind was quite a bit leaner than that.  I cooked two half pound burgers and there was barely anything left in the skillet.  I am going to have to rethink my cooking method when I make burgers out of it.  It should make fine chili but I may have to add fat to it for sammiches.


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