What's The Best Ground-Beef-To-Fat Ratio For A Perfect Burger? Here's What Experts Say. (2024)

What's The Best Ground-Beef-To-Fat Ratio For A Perfect Burger? Here's What Experts Say. (1)

fcafotodigital via Getty Images

With grilling season fast approaching, it’s time to consider: What is it that makes hamburgers so craveable?

It turns out it’s all about the fat. And on this, experts concur — the most popular and flavorful ratio of lean to fat comes in at 80/20.

Advertisem*nt

Paul Vaccari, owner of New York City’s Piccinini Brothers, which sells to restaurants as well as individuals, says his most popular mixture for hamburgers is an 80/20 ground chuck. “That is what produces that juicy, flavorful burger people look for,” he said.

Vaccari says he does have customers who ask for a 90/10 leaner mix, or who go in the opposite direction and ask for 70/30. “People with health concerns generally ask for a leaner profile, but that burger can be on the drier side,” he said. For those who want something fattier, Vaccari notes the 70/30 ratio can be a bit more flavorful, but creates a “sloppier and messier burger.” Like other butchers, Piccinini Brothers can create a “custom flavor profile” by adding other meats such as brisket, short rib or an aged meat to the chuck.

Advertisem*nt

“People love burgers because of the fat feel,” said Ashraf El-Gharby, owner of Halal Cuts Taco and Meat Shop in Irving, Texas. “You see people who are very health-conscious, but there is just something about burgers.”

El-Gharby, who has a master’s in food science, said a good burger’s appeal is “a function of the fat.” He calls 80/20 the “magic mix,” and says he’s typically grinding “a nice marbled chuck.” El-Gharby and other butchers urge consumers to buy burgers that have just been ground. “A good burger has a nice mouthfeel that envelops your taste buds,” he said.

What's The Best Ground-Beef-To-Fat Ratio For A Perfect Burger? Here's What Experts Say. (2)

lleerogers via Getty Images

“When I do want a hamburger, I want a proper one,” said Mark Rosati, the culinary director of Shake Shack. Rosati says the chain, in working with New York City butcher Pat LaFrieda, learned that “the concept of what a burger can be is really a science,” and the ideal burger involves variables like fat content, cut of meat, the cooking temperature and the way the meat is ground. At Shake Shack, the lean/fat ratio generally comes in at 80/20.

Rosati says Shake Shack tries to source its meat locally, when possible. He urges consumers to “experiment, educate themselves, and go on a pilgrimage with their butcher to create the right blend.” Rosati said he never buys meat that’s been pre-ground, but he notes that people are often intimidated about talking to butchers. He says it’s fun to play around with different cuts of meat in a burger. “You can look at it as a winemaker would make a cabernet,” he said. “You can add touches of different meats to change a burger’s flavor profile.”

Two California butchers ― Angela Wilson, owner of San Francisco’s Avedano’s, and Israel Feuerstein, owner of Los Angeles’ The Rabbi’s Daughter ― relish the chance to work with customers. “When consumers have a butcher grind meat, they have the option of making alterations,” Wilson said. For her, however, the ideal approach is just good old-fashioned chuck at the 80/20 blend. “When I’m grinding meat for a burger, I usually start craving one.” She said she does get customers who have read a recipe in a newspaper where someone is using different blends of beef, and that prompts them to ask for customization. “But for me, I think simplicity is best.”

Feuerstein said he generally recommends the 80/20 blend when people are cooking their burgers medium to medium rare. “If they’re cooking them more well-done, I suggest closer to a 75/25 mix.” Feuerstein also said the best meat for hamburger is chuck, and he’s observed that the popularity of cooking shows has led more customers to talk about “mixing it up with different blends.”

Advertisem*nt

Now what about our health?

When it comes to eating hamburgers, consumers get the green light as long as it’s in moderation. Julia Denison, a registered dietician at the University of Pittsburgh Medical Center Magee-Womens Hospital, said, “The main thing we should be getting from eating is enjoying our food.” Denison said the percentage of fat definitely affects flavor — “so a burger isn’t worth it if it’s super dry.” She said the 80/20 ratio is what’s typically recommended, and limiting yourself to one hamburger a week is best.

Amy Peck, a registered dietitian nutritionist in Katonah, New York, agrees. ”If you’re going to eat a burger, then enjoy it,” she said. “Hopefully it’s only an occasional treat, so you may as well commit to making it the best-tasting version possible.” She recommends ground beef that’s either an 80/20 or 85/15 ratio for the juiciest and tastiest burger, and if you can spring for the cost, 100% grass-fed beef is a healthier option. “It has an improved fat profile, with less saturated fats and more omega-3 fatty acids than grain-fed cattle,” she said.

Camas Davis, founder of the Good Meat Project, also touts the benefits of grass-fed beef: “It is leaner, but I find the flavor is much more nuanced than grain-fed; there’s a terroir in the burger like you find in wine.” Davis said the benefit of working with a butcher is that they can add more fat to the grass-fed mix to bring it to that 80/20 sweet spot. “The quality of the fat is also different with grass-fed,” she said.

Butchers and nutritionists alike say that as the price of beef has gone up, they’re seeing their customers and clients make some changes. “I’m seeing even burgers are becoming somewhat of an indulgence,” El-Gharby said. Feuerstein said his customers are buying sliders for children, rather than full-size burgers. “But,” he said, “I think especially in the summer, home cooking replaces dining out as people are able to entertain outdoors.”

Before You Go

What's The Best Ground-Beef-To-Fat Ratio For A Perfect Burger? Here's What Experts Say. (3)

Just 42 Things That Will Make Hanging Out In Your Backyard Even Better

What's The Best Ground-Beef-To-Fat Ratio For A Perfect Burger? Here's What Experts Say. (2024)

FAQs

What's The Best Ground-Beef-To-Fat Ratio For A Perfect Burger? Here's What Experts Say.? ›

And on this, experts concur — the most popular and flavorful ratio of lean to fat comes in at 80/20. Paul Vaccari, owner of New York City's Piccinini Brothers, which sells to restaurants as well as individuals, says his most popular mixture for hamburgers is an 80/20 ground chuck.

What is the best ground beef fat ratio for burgers? ›

To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat. Ground beef that contains less than 15 percent fat makes dry and somewhat tasteless burgers. To see what the lean-to-fat ratio is on ground beef packages, look on the label.

Is 80 20 or 90 10 better for burgers? ›

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.

What is the best burger blend ratio? ›

This result is obtained by selecting the right cuts of beef from the right type of cow that gives you a mixture of 75% lean meat and 25% fat. This golden ratio is the base for a good burger that stays moist during grilling and shrinks very little.

What is the best ground beef fat ratio for smash burgers? ›

The perfect fat ratio for a smash burger is between 15-20%. This ratio provides a balance of juiciness and flavor, without making the burger feel overly greasy.

Is 93% lean ground beef good for burgers? ›

For a burger to qualify as lean meat, it must be made from ground beef that is 90% lean or more. This means there can be no more than 10% fat in the meat. However, no one wants a fat-free beef burger, as it makes the burger dry and chewy. A better option is to go with Angus beef, which is 80% lean and 20% fat.

What percent fat is McDonald's beef? ›

The whole cuts of beef used to make our beef patties contain approximately 20% naturally occurring fat.

What meat does Gordon Ramsay use for burgers? ›

To whip up four of Ramsay's perfect cheeseburgers, you'll need: 16 ounces ground beef. 4 brioche buns. 4-8 slices of bacon.

What is the best beef for homemade burgers? ›

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. Sirloin is a relatively lean cut of steak, but has a good amount of flavor.

What is the perfect burger ingredient order? ›

To assemble the burger, spread some mayonnaise, ketchup, and mustard on the bottom half of each bun. Add a few lettuce leaves and a slice of tomato. Place the burger patty with the melted cheese on top of the tomato, then add a few pickles. Cover with the top half of the bun.

What is the best beef blend for smash burgers? ›

Smash burgers require a higher fat percentage than the average burger, so the best bet is to grind your own. If that isn't an option, use 80/20 or fattier. Choosing a lean beef mixture is likely to give you dry, tough burgers. A mixture of chuck, brisket, and sirloin makes for an ideal burger patty.

What fat is in good smash burgers? ›

You have to use minced beef with a good 20% fat content. That's where your flavour is and that's what is going to make your Smash Burger sing. Minced chuck steak is gold for Smash Burger. Secondly, it's the smash that really makes it.

What is 70/30 ground beef good for? ›

Ground Beef (70/30)

You can find ground beef blends with a range of lean points, but 70/30 is very common. The high fat content makes this ground beef the ideal product for juicy burgers that require a lot of napkins. Just be aware that the meat will shrink considerably as the fat melts.

Is 20% fat good for burgers? ›

You want your burger to remain juicy so avoid going too lean. Choose a standard minced meat (usually around 20% fat) or, if you are set on leaner cuisine, then 10 % fat is okay, but don't go for less. Beef is the typical meat used in burgers but you could use lamb or pork, or a mixture of beef and pork.

What is the difference between 85 15 and 90 10 ground beef? ›

"85/15" is 85 percent lean and 15 percent fat (ground round) and "90/10" is 90 percent lean and 10 percent fat (ground sirloin). By law, ground beef can have no more than 30 percent fat.

Is 73 lean good for burgers? ›

70% Lean. Ground Beef that is not less than 70% lean (usually a 73/27 or 75/25 lean-to-fat ratio) is used for burgers and in recipes calling for browning (crumbles) and pouring off drippings, such as chili, tacos and spaghetti sauce. When properly cooked, it is moist and juicy.

Top Articles
Latest Posts
Article information

Author: Gov. Deandrea McKenzie

Last Updated:

Views: 6196

Rating: 4.6 / 5 (66 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Gov. Deandrea McKenzie

Birthday: 2001-01-17

Address: Suite 769 2454 Marsha Coves, Debbieton, MS 95002

Phone: +813077629322

Job: Real-Estate Executive

Hobby: Archery, Metal detecting, Kitesurfing, Genealogy, Kitesurfing, Calligraphy, Roller skating

Introduction: My name is Gov. Deandrea McKenzie, I am a spotless, clean, glamorous, sparkling, adventurous, nice, brainy person who loves writing and wants to share my knowledge and understanding with you.