1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

How are Bubba Burgers so juicy?

Discussion in 'Beef' started by waytoodeep03, May 16, 2018.

  1. waytoodeep03

    waytoodeep03 Fire Starter

    How can a frozen mass produced burger turn out this juicy when cooked?

    If I make a ground chuck or high fat content ground sirloin burger it is never this juicy if it is even juicy at all.

    How do they get these things so juicy

    Im not sure if you live in a city with a burger place called Hoppdoddy but their burgers and turkey burgers are the exact same way. Meat Just full of juice.

    What is the secret?
     
  2. Geebs

    Geebs Smoking Fanatic

    I have only had them once, but I am pretty sure they use 100% Ground Chuck with no other fillers.

    I recently started buying half a cow and getting about 80-120 lbs of ground beef. The last 2 cows that I have gotten, the meat is SO juicy, my wife says they are the best burgers she has had and I havent changed a thing about how I make them. I honestly think it has a HUGE impact on where they might be getting their beef from.
     
  3. gmc2003

    gmc2003 Master of the Pit

    I wonder if they blend it with that stuff Daveomak was talking about a little while ago. STP or STPP it supposed to add/retain moisture. It looked like it worked great on his chickens, wonder if it ground beef.

    Chris
     
  4. SmokinVOLfan

    SmokinVOLfan Meat Mopper

    Its been several years since I've had them just because they are like $12 for a 6 pack around here and I prefer to make my own but I've got family that raves about them. I might have to buy a pack this weekend to throw on and just compare.
     
  5. zwiller

    zwiller Smoking Fanatic

    Never had them but I was thinking the same. Totally impressed me on chicken. Gonna try it on some burgers and will report back...
     
  6. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    I was just reading the label on them. It says no "added sodium" (salt),"MSG, soy, nitrates or nitrites", but nothing about phosphates or any other moisture retainers. That is as good of a guess as any.
    Also they are 151 gram patties and 35 grams of that is fat so that is over 23% fat.

    I gotta say, I was pretty convinced with flavor texture and juiciness after trying @SmokinAl's post about brisket burgers. Yes, even over grinding your own chuck.
     
  7. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

  8. waytoodeep03

    waytoodeep03 Fire Starter

    This is the ingredients to their bacon burger.

    Anything here stick out to you that says it would make it juicy? Anything I can use in homemade burgers?

    USDA Beef Chuck, Cheddar Cheese [(Pasteurized Milk, Cheese Culture, Salt, Enzymes), Water, Milk Fat, Sodium Phosphate, Sodium Hexametaphosphate, Salt, Artificial Color, Potato Starch, Corn Starch, Powdered Cellulose (added to prevent caking)], Bacon (Cured with Water, Salt, Sugar, Sodium Nitrite. May Contain Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Ascorbate). Contains: Milk
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member


    I would say A bunch of those things, plus the 23% Fat.

    Bear
     
  10. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    The milk fat, two different phosphates, two different starches and perhaps the cellulose.
     
  11. browneyesvictim

    browneyesvictim Master of the Pit ★ Lifetime Premier ★

    The milk fat has me thinking... I have learned on SMF of using NFDM in my sausage for moisture retention with success. I then have used powdered coconut milk in Thai brats that were phenomenal. VERY juicy! Now I am thinking of making a batch with powdered coffee creamer. Undoubtedly this works for beef as well as sausage.
     
  12. SonnyE

    SonnyE Master of the Pit SMF Premier Member

    That doesn't sound like ingredients in grass...
     
  13. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    How 'bout almost all of it . I've had them , and have to say I like them . Now I know why they are so juicy .
    I've used both STPP ( phosphate ) and sodium Erythorbate . The phosphate holds the moisture in the meat , and does not let it out .
     

Share This Page