Cook's Illustrated

OUR RESULTS

METHODOLOGY

• Taste 8 products, including 6 preformed patties and 2 products resembling bulk ground beef that we formed into 4-ounce patties

• Purchased at Boston-area supermarkets

• Prices ranged from about $0.40 to about $1.50 per ounce (about $6.00 to about $18.00 per pound)

• Cook on stovetop; sample plain

• Cook on stovetop; sample on buns with ketchup and lettuce

• Samples were randomized and tasted blind to eliminate bias

• Compare ingredients

• Compare nutrition information per serving, adjusting to standard 113-gram (or roughly 4-ounce)

You’re reading a preview, subscribe to read more.

More from Cook's Illustrated

Cook's Illustrated7 min read
Ingredient Notes
For all its extraordinary umami, dashi (page 6) requires only water and two ingredients: kombu, or dried kelp, and katsuobushi, also known as bonito flakes. Here are a few tips for purchasing and storing these products so you can make this type of h
Cook's Illustrated4 min read
Green Shakshuka
Afew years back, I developed a recipe for shakshuka—a one-skillet meal of eggs gently poached in a robust tomato–red pepper sauce. As you scoop up savory mouthfuls with swaths of bread, the runny yolks and ruddy sauce merge in a delicious demonstrati
Cook's Illustrated6 min read
Kitchen Notes
If you’re peeling a potato and see green under the skin, keep peeling until there’s no more green. While the tint itself isn’t a problem, the color indicates the presence of a toxin on the potato flesh. Here’s what’s going on: When a potato is expose

Related