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About the Recipe: These are special occasion burgers because they use an expensive ingredient, dry aged beef. They are very rich and contain 30 to 35% fatty content. If prepared in a cast iron skillet, the burger will have a crisp crust and a moist juicy texture. Serve on toasted herb buttered bun with some caramelized onions and a secret sauce. Add your favorite go-alongs, like lettuce, tomatoes, and melted cheese.
What are dry aged meats?
Beef aging is a process of preparing beef for consumption, mainly by breaking down the connective tissue. Dry-aging can take from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture.
Dry-aged beef is typically not sold by most supermarkets in the U.S. today
The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The process creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
For More Information See: https://en.wikipedia.org/wiki/Beef_aging