Another Burger Post

I have an oversupply of beef fat from the restaurant. Our rib-eyes have their lips on (the fatty part at the end of a rib eye) and sometimes the lip is 100% fat. We need to trim this lip mainly because our steaks will burn since too much fat will produce too much flame inside the broiler.

So what do I do with all this fat? Add it to some lean ground hand-chopped tenderloin and make it into burgers. This time around, I cooked the burger medium, around 3 minutes per side. I cooked it above medium rare because the rib eye fat is harder to digest compared to bone marrow which I used in the past two burger posts. Verdict: This version is very good and could be compared to some of the best burgers in Manila, but the marrowed burger is still tops. The burger was still juicy and like the other burgers, the juice comes from both the meat and the fat, but it lacked the mouth-watering orgasmic rolling eyes feel from the almost buttery taste of marrow. In conclusion, bone marrow tastes better than beef fat, even from a prime grade aged beef.