One of my favorite summertime meals is a full-flavored, juicy hamburger hot off the grill. But before you press out those patties, know that a truly drool-worthy hamburger starts with choosing the best ground meat for the task.
Types of Ground Beef
There are two types of ground meat: meat labeled “hamburger” can have beef fat added to it; meat labeled “ground beef” cannot. Up to 30% fat is allowed for both hamburger and ground beef.
Ground beef is labeled by lean-to-fat ratio:
80/20 = ground beef that contains 80% lean meat and 20% fat
85/15 = ground beef that contains 85% lean meat and 15% fat
90/10 = ground beef that contains 90% lean meat and 10% fat
Fat content of 25% to 30% is labeled regular while 80/20 is labeled lean ground beef. Packages of 85/15 and 90/10 are labeled extra lean.
Some ground beef packaging lists the cut that the meat is from - chuck, round, and sirloin are common. 80/20 is often ground chuck, 85/15 is often ground round, and 90/10 is usually ground sirloin. The USDA also allows ground beef to contain multiple cuts to get to the desired lean-to-fat ratio.
Unlike whole cuts of beef, the USDA doesn’t grade ground beef or hamburger, though it does need to meet all the federal and state guidelines to be sold in stores.
The best ground beef to buy for burgers is 80/20ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger.
Ground round comes from the back of the cow, near the tail, upper leg, and rump. At 85/15 it's considered an extra lean ground beef and isn’t quite as flavorful as chuck, but it's a solid second choice for hamburgers.
Ground sirloin is cut from the back section of the cow. It’s labeled 90/10 and is a more expensive cut of beef than round or chuck. It has a full beefy flavor but is too lean to use for hamburgers – at least, if a juicy hamburger is your goal!
PRO TIP: Get the fat of chuck and the flavor of sirloin by mixing the two together for an 83/17 mix!
Grind Your Own Meat for Burgers!
Another alternative to pre-ground beef is buying your desired cut of beef (like chuck) and then having it ground by the meat department or grinding it yourself at home!
For grilled hamburgers, opt for coarser grind instead of finer ground beef so you get a lighter texture. No one loves a dense burger.
To discourage bacteria from growing, be sure to keep ground beef cold in the refrigerator until ready for cooking. Freshly-ground beef will keep in the refrigerator for up to two days.
Check the expiration date on pre-packaged ground beef before purchasing. A pink color is a good indicator of how fresh the beef is. If the outside of the beef is grey, pass on it. Ground beef can also be frozen for up to four months. Thaw in the refrigerator overnight before using.
The best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger. Ground round comes from the back of the cow, near the tail, upper leg, and rump.
A 70/30 blend is going to be 70% lean meat and 30% fat. That means 93/7 has almost no fat. Do not think for one minute you're going to get a juicy, mouthwatering burger with a 93/7 blend. It's too lean and with burgers, you need some fat.
85% Lean / 15% Fat – A leaner composition that can have a tendency to dry out if overcooked. 80% Lean / 20% Fat – The most common choice among Burger chefs for its fat content which makes juicier, more flavorful Burgers.
Here is what you need to know to get the burger you desire: Chuck is your classic burger meat and is usually the most flavorful, simply because it has the most fat. Ground round is the leanest of the three, with sirloin in the middle range. Sirloin has a great flavor, but it is the most expensive.
A good basic mixture would be to use 50% chuck (the cheap and lean), 25% rib plate (the fatty parts) and 25% brisket (the fatty and beef flavor). Alternative cuts that make a damn good burger without emptying your wallet are round (lean) and navel (the fatty beef belly).
A lot of the answers to these questions are based on preference. However, one truth always remains the same: To make the perfect burger, you always want to start with high-quality 80/20 beef, the juiciest and easiest to cook.
The options are Lean, Extra Lean or Medium – which do you choose? It's up to you – if you are concerned about fat, then make the lean choice, but keep in mind, adding in an egg and bread crumbs helps keep these lean burgers moist and more flavourful. Try Medium for maximum flavour and juiciness.
The most common lean point associated with ground round is 85/15. A fat content of 15% makes this ground meat more healthy, but it also has less flavor than fattier products. The ratio of lean to fat is best used for meat mixtures that are seasoned or contain extra ingredients for binding.
90% lean ground sirloin (just in front of the rear leg) will have very little fat and is preferred by those who are watching their fat intake. Sirloin is best in recipes that may include spices to bring out the flavor.
The best burgers are made from freshly ground, high-grade beef chuck in an 80/20 mix (meat to fat). This is just the right ratio to keep your burger patties juicy but not falling apart. Since burgers are made from minimal ingredients, the beef you use makes a real difference in flavor.
What you are looking for when you purchase your meat is a good fat ratio. The golden rule of burgers is in the vicinity of 70/30 meat/fat to 80/20. Just ensure there is a good amount of visible fat.
Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat. Sirloin or Tri-Tip.
The options are Lean, Extra Lean or Medium – which do you choose? It's up to you – if you are concerned about fat, then make the lean choice, but keep in mind, adding in an egg and bread crumbs helps keep these lean burgers moist and more flavourful. Try Medium for maximum flavour and juiciness.
Every one of our McDonald's burgers is made with 100% pure beef and cooked and prepared with salt, pepper and nothing else—no fillers, no additives, no preservatives. We use the trimmings of cuts like the chuck, round and sirloin for our burgers, which are ground and formed into our hamburger patties.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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