This Crusty Addition To Ground Beef Can Create A More Flavorful Burger, According To Scientists

From South African biltong to Italian bresaola, aging beef enriches its flavor. Dry-aging beef or steak makes for deeper, butterier, nuttier, and more umami flavors, along with more tenderness and juiciness. As these cuts dry-age, they develop a hard crust, which is usually removed and discarded before the beef enters the kitchen — but science has stepped in to prove that these hardened trimmings don't need to be wasted. In fact, studies have shown that, when re-integrated into burger patties, pulverized dry-aged beef crusts actually enhance flavor and texture substantially. This means there's a possibility of reducing food waste, adding commercial value to meat products, and making burgers even more delicious.

A 2021 study published in the Meat Science journal found that patties with additions of powdered dry-aged beef showed "enhanced brown-roasted/grilled and umami flavors" with a trained sensory panel. The study posits that the production of the compound decane in dry-aged beef adds complexity of flavor to help improve the flavor of beef. A similar 2018 study published in the Korean Journal for Food Science of Animal Resources also found that "sensory scores of taste, flavor, tenderness, juiciness, and acceptability of beef patties made with 5% crust were significantly higher"
than those without. This study found that dry-aged beef has a higher concentration of flavor due to water evaporation, and the enzyme activity during the dry-aging process also improves the taste.

More good news: The 2021 study published in the Meat Science journal found that adding powdered crust to ground beef didn't seem to adversely affect the protein and lipid (fat) oxidation of the patties. That means it can be a beneficial ingredient in meat processing, working to enhance the flavor and nutritional value without negatively altering the texture. In the future, you may see tastier, crust-enhanced burgers in grocery stores or restaurants that simultaneously cut food waste. 

This tasty experiment doesn't have to stay in the lab or even the grocery store. You can dry-age your own beef in the fridge, and the crust can go right into your patties. You don't need much, as the 2018 study published in the Korean Journal for Food Science of Animal Resources used just a 5% addition by weight and showed notable improvement. This 5% addition comprised a water-to-powder ratio of nearly 2:1 to account for the powder's dryness and more closely match the non-crusted patty. 

To take the experiment even further, you could substitute some of the water for other liquid burger ingredients, such as Worcestershire sauce. The Korean study created their crust powder with a mortar and pestle, but you can also create beef crust powder by putting small pieces into a food processor or blender. Simply the dried beef powder into the burger meat by hand, being cautious not to overwork the meat, or you could end up with tough patties.