Schweid & Sons burger patties

Yeah, we don’t grind our own meat for burgers, and we are always looking around for good ground beef or patties. During the pandemic, Peter Luger burgers were available at the supermarket for a while, and they were probably the best we’ve ever had.

Trader Joe’s organic ground beef used to be our go-to, but the last time it was disappointing.

Yesterday, we tried “The Grass-Fed Blend,” and it was really quite good. Looking forward to trying some of their other blends.

Nobody else has tried these?

Hop on it, you won’t regret it.

ETA: The burgers we had access to during the pandemic were Pat LaFrieda’s, not Peter Luger. That was the bacon we topped them with :yum: :star_struck: :partying_face:

I’m surrounded by cows on ranches. No need to buy mail order patties.
Upon navigating further it appears Fred Meyer in my area carries them. I’ll look at them next time I’m up there.

We’ve tried them and liked them but they throw off a lot of fat, doesn’t seem like 80-20. I’ve tried to grind my own as well, brisket blend works really well.

Have you read how to burger?


I haven’t tried them, but the supermarkets here look like they have the Butcher’s, Signature, and Heritage Blends. It’s been a while since I’ve had a burger, so I’ll probably give them a try. Not sure which blend.

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I tried them during pandemic times when they were available thru one of our local chains that used to deliver via their own fleet of refrigerated trucks from their local warehouse. Sadly they shut that operation down - trucks and warehouse - and a bunch of workers lost their jobs. Consolidation, yadda yadda. They were so much better than instacart - and the items were fresher, too, because they came directly from the warehouse. Oh yeah, the burger patties. Meh. I prefer to roll my own. They were nothing special.


I’m with ya. My neighbor has some beautiful beefers, and he charges me $3 a lb for anything. One thing I really didn’t consider before moving to the country is how much I’d save on meat, and dang fine meat at that. Lamb, chicken, pork, got it all. Even have some kids raising ducks. Open during the pandemic, too.


Most mixes seem to be 75/25, actually.

As for your link… nitrile gloves? A ring mold? A weighted press? :joy: :joy: :joy: TL;DR

I’ve been making fantastic cheeseburgers (on the grill, in a pan) for many years, and never required any of that equipment. But I also don’t suffer from OCD.

There’s pretentious and then there’s this article.
I made it to deferred salt and gave up. :slight_smile:
I’m not sure who Joe Rosenthal or Richard Eaglespoon are but I suppose I will just have to stay in the dark.
Doesn’t every American learn how to make a hamburger by the time they’re 10 or so as a rite of passage?


Well, I didn’t want to be that harsh, but… yeah. TL;DR, no thx. Burgers is basic 101.

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I haven’t tried his burger recipe/process but I have looked at his ny pizza article and it’s the best, most meticulously researched piece on ny pizza I’ve ever seen, distilling decades of experimentation and knowledge to a single source. A million times more accurate and useful than entire books devoted to the subject by famous cookbook authors like Reinhardt and forkish. But, his intended audience are people trying to bake world class pizza.

So while I understand your characterization of his burger article, he’s earned my respect and the respect of the pizza obsessive community. I do understand that his audience is limited to those trying to make great burgers as opposed to good to very good, which is your (and most people’’s) target.


Great, very good, and good are entirely subjective terms.

So, in that light: my cheeseburgers are not only great, they are fan-fucking-tastic :wink:


Good to know, but I guess you’ll never know where they sit compared to his if you don’t give his recipe a try.

I guess not :woman_shrugging:t3:

This is just as silly.
I guess I admire him for his effort but…

Really, what do you find silly about his hoagie recipe? I’ve used the recipe and it makes great hoagies.

Let me cut to the chase here, I’ve engaged in 1000s of pizza experiments and hundreds of bread experiments trying to create world class products in my home oven. If that’s your thing, his hoagie and pizza recipes get you to great much more quickly. If you’re happy buying a hoagie roll at your local grocery store, agreed, the article is very silly.

But this is a food forum, it seems to me this is a place where we should be celebrating his obsessive attention to detail and thank him for sharing his process rather than snarkily writing off his work as the result of an ocd personality.



Sorry if I offended you.
Not my intention.
OCD is correct though.
Trying to make everyday foods gourmet just seems a contradiction in terms.
FWIW, I don’t like Alton Brown either. :wink:

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out of curiosity, gandered their site.
all the variations I check listed “beef” as the sole ingredient - just different cuts / ratios from different bits of the cow…
differences in seasonings . . . oops ah sheetz! not listed/documented.

seems to be a bit of smoke&mirrors to me . . .

Not offended, when I lived in Brooklyn, with its great Italian bakeries, I’d have thought the article ridiculous. But when I moved to Colorado, every hoagie roll was basically white bread shaped into a hoagie roll. And later, when we purchased a place in Florida, the best we could do was Publix, which is popular, but by no means a nyc sub roll.

So I started making my own, I had a pretty good sense of how to do it but then I ran into his article and it was a big help. My brothers grew up in nyc and they’re driving the hour to our place when I’m making rolls.

So there’s is an audience for his stuff, and I get it, most people don’t see it.