Black Garlic Burger

Posts by DJurcevic:

Black Garlic Burger

Black Garlic Burger

June 19, 2024 | Danielle Jurcevic

At Schweid & Sons, our chefs are always working on great Burger creations. While the Very Best Burgers start with premium ground beef, what they are paired with can elevate the culinary experience even more.   Take black garlic, for instance. This aged garlic has less of the traditional tang... READ MORE

get the best sear on your burger

The Science of a Perfect Sear: Exploring the Maillard Reaction in Burgers

May 29, 2024 | Danielle Jurcevic

Welcome to Burger Science 101! Today’s lesson is all about the Maillard reaction. The Maillard reaction happens when the protein and sugar from the meat react with one another over high heat, which gives the Burger a seared, brown edge. This chemical and physical reaction is what gives a Burger... READ MORE

Last up in our highlight the cut series is Sirloin. Mixing sirloin with other cuts make a delicious combination of flavor, richness, and tenderness.

Highlight the Cut: Sirloin

May 26, 2024 | Danielle Jurcevic

The Best Cuts for Burgers: All About Sirloin with Schweid & Sons Thank you for following us through our Highlight the Cut Series! As we enter the last days of National Burger Month, we are focusing on the Sirloin cut.   At Schweid & Sons, our ground beef is made... READ MORE

When is National Hamburger Day this year?

National Hamburger Day

May 22, 2024 | Danielle Jurcevic

National Burger Month wouldn’t be complete without its own special day too. When is National Hamburger Day, you ask? Well, that would be May 28th, so get ready to celebrate!   The timing couldn’t be more perfect this year, as Memorial Day falls at the same time, and for many... READ MORE

What is the benefit of adding short rib to your burgers? There's many! Get your hands on Schweid and Sons short rib burgers and get cooking.

Highlight the Cut: Short Rib

May 19, 2024 | Danielle Jurcevic

The Best Cuts for Burgers: All About Short Rib with Schweid & Sons A case can be made for the primal rib (Short Rib) section being the best section as far as cuts of meat go. The cut of meat itself is a go-to for chefs industry-wide because the abundance... READ MORE