Have had a few tries making burgers here without a lot of luck. I live country Isaan so good beef not easy to find. I mince / grind my own meat in the food processor

(see earlier post) but the local beef we get here is very strong and dark. The cattle here are probably bred for local conditions and the beef IMO isn't of the same quality

as Australia, America etc. Not sure they hang / bleed them well either. Anyhooo, saw some really nice topside / round steak in Teisco today. Sure looked like Aussie or

beef from another country. Really nice. Took it home and minced it. Made my patties, no binder, very little fat or anything in the mix other than salt and pepper and cooked up really juicy and tender without falling apart. Awesome flavour too. Managed to even find some decent hamburger buns in Makro too :-) Bought some beetroot (a must on an Aussie burger) in tops. Extremely happy with the results.

Another tip, and only IMO but a really important factor making a burger for me is the order the bits go on the bun. I like to put the meat pattie first, onions and sauce on top of that...then tomato, beetroot and lastly lettuce. My wife used to make the best salad sandwiches. Could never emulate her using the same ingredients but she swore it was the order she put the toppings on. They say your tastebuds are on the top of your tongue!

The dark strong meat you mention ,is most likely from

an old water buffalo.not recommended.

regards Worgeordie

Thai French Meat Company about 10 kms east of Sakhon Nakhon on the road to Thet Phanom, and Nonsung Meats on Highway 12 about 60 kind, west of Mukdahan, have some pretty good beef.

I prefer the dark strong meat.

Kenny202,

Have you tried using Po Yang Kham beef for your patties?

Kenny202,

Have you tried using Po Yang Kham beef for your patties?

Actually Pon Yang Kam gets its beef from Thai French.

Kenny202,

Have you tried using Po Yang Kham beef for your patties?

Actually Pon Yang Kam gets its beef from Thai French.

Yes, I am aware of that fact. Thank you

The cows must be holding dual citizenship being Thai-French...lol.

Nonetheless, it's pretty good as my wife got 1 Sirloin, 2 Ribeyes and 1 that doesn't have an English name for the cut.

Cheers

Edited June 11, 201511 yr by WhoWhenWhyWhat

I bought some Australian beef mince in Makro, not bad. Made some burgers and savory mince with it it.

I tried the Thai beef mince from Makro but its full of fat and taste like cardboard.

I bought some Australian beef mince in Makro, not bad. Made some burgers and savory mince with it it.

I tried the Thai beef mince from Makro but its full of fat and taste like cardboard.

Jeez I don't like the look of any of the fresh or frozen stuff at macros :-(

There is an outlet for Thai-French beef in hon Khon Kaen on Sri Chan Road past / west of the KK Ram hospital. On the left just before the 7-11 and Tesco Express which are on the right.

Beef or horse :-(

Thai-French Natural horse-meat is a French hybrid between the two best breeds -- Charolais and Limosin horses -- sponsored by the French government.

The dark strong meat you mention ,is most likely from

an old water buffalo.not recommended.

regards Worgeordie

I once bought some steak meat at Best Supermarket in Pattaya. When I came home and looked at it, I thought <deleted>.

It was so dark, almost black.

But it was the best steak I ever ate, very tasty and soft. I still don't know what it was. Other breed of beef, buffalo?

What is if you use that strong dark beef and mix it with say 20% pork? Would that improve things?

Tried that and better. Some fatter pork to balance the extra lean beef