Burgers are one of the most beloved American foods. Few things satisfy a growling stomach like a juicy patty hot off the grill! But the key to a great burger starts before you even form the patties. Choosing the right ground beef is crucial for maximizing flavor and texture. In this article we’ll cover everything you need to know to select the best ground beef for unforgettable burgers.
Types of Ground Beef
There are two main types of ground beef you’ll see at the grocery store:
Hamburger This can have extra beef fat added to it during grinding, Up to 30% fat is allowed in hamburger,
Ground Beef: No additional fat is added to this. Like hamburger, ground beef can contain up to 30% fat from the meat itself.
Both hamburger and ground beef are labeled with a percentage lean/fat ratio:
- 80/20: 80% lean meat, 20% fat
- 85/15: 85% lean meat, 15% fat
- 90/10: 90% lean meat, 10% fat
Packages labeled “regular” ground beef contain 25-30% fat “Lean” refers to 80/20 beef “Extra lean” means 85/15 or 90/10.
You may also see labels indicating which beef cuts are used. Common ones are chuck, round, and sirloin. An 80/20 blend is often ground chuck. 85/15 can be ground round. 90/10 is usually ground sirloin. Mixes of various cuts can be used to achieve the labeled fat percentage too.
Fat Ratio – How Much Fat is Best?
So which lean-to-fat ratio makes the best burgers? Here are some guidelines from the experts:
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80/20 or 85/15: Provides the juiciest, most flavorful burgers. The higher fat content keeps burgers moist and tender.
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90/10: Too lean for burgers. Better for dishes like meat sauce where other ingredients add moisture.
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70/30: Good for burgers cooked to medium-well or well-done. The higher fat content prevents drying out.
In general, a little more fat is ideal for grilling burgers where some drips away. Go slightly leaner (85/15) for pan frying. If cooking burgers past medium-rare, a fattier blend prevents dryness. Adjust the fat ratio to suit your preferred doneness.
Beef Cut – Which is Best?
Full-flavored beef cuts are best for burgers. Top choices are:
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Chuck – Richly marbled for moisture and flavor. A typical choice for 80/20 blends.
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Round – Leaner than chuck. Combine with a fattier cut like brisket or short rib.
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Brisket – Intensely beefy flavor. Adds moisture when blended with round.
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Short Ribs – Imparts beefiness. Fat melts slower than other cuts, keeping burgers juicy.
For maximum control over fat content and flavor, have a butcher custom grind a blend using your preferred cuts. Specify the exact ratio and cuts you want.
Other Tips for Choosing Ground Beef
Here are some other useful tips for picking the best ground beef for burgers:
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Check the color – Bright red with some moisture indicates freshest beef. Avoid packages with brown or gray patches.
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Read package dates – Opt for beef ground closest to when you plan to cook it.
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Talk to your butcher – Ask questions and have them recommend a blend based on your preferences.
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Grind your own – For ultimate freshness and flavor, grind steak cuts yourself.
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Consider fat cap – Some butchers recommend leaving on some external fat, which melts into patties while cooking.
Storing Ground Beef
Proper storage preserves freshness and quality. Follow these ground beef storage guidelines:
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Refrigerate promptly – Keep ground beef chilled at 40°F or below.
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Use within 1-2 days – For absolute peak freshness, cook refrigerated beef within a day or two.
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Freeze for longer storage – Ground beef keeps 4 months frozen at 0°F. Thaw in fridge before using.
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Avoid freezer burn – Use freezer bags or airtight containers. Press out air before sealing.
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Divide into portions – Freeze patties or loose meat in amounts you’ll use up at once.
Making the Most of Ground Beef
Choosing the right beef is just the first step to burger perfection. Proper handling and cooking are key for bringing out its full potential:
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Gently handle – Overworking meat toughens burgers. Gently form patties without over-mixing.
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Don’t overpack – Loosely pack patties for tender, juicy texture.
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Use a thermometer – Cook to your desired doneness based on temperature, not color.
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Let meat rest – Allowing patties to rest seals in juices for a moist, tender bite.
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Toast buns – Lightly toasting buns adds crunch and enhances flavor.
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Go for flavor additions – Consider mixes like bacon, onions, herbs or spices to amp up flavor.
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Make juicy toppings – Balance patties with sauces and fresh produce like tomato, lettuce, pickles.
The Takeaway
The bottom line? An 80/20 or 85/15 blend of flavorful chuck, brisket or short rib makes the most mouthwatering burgers. Look for bright red beef with packaging dates as current as possible. Handle gently, cook properly, and top creatively. Follow these tips and you’ll be rewarded with backyard burgers the whole family will savor. What are you waiting for? Get grilling your best burger yet!
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How to Serve Homemade Hamburgers
Stack the hot patties on hamburger buns, and dress up with your favorite hamburger toppings and condiments. One of my favorite condiments is Big Mac Sauce!
You can try making your homemade burgers into a thick backyard barbecue classic with lettuce, tomato, pickles, and a bit of mayo and mustard.
Or my personal, gotta-have burger offers two thin patties, each covered by a slice of melted American cheese, and all loaded with tomato, pickles, crispy fried onions, and bbq sauce.
Other great toppings you can use are red onions, ketchup, and butter-grilled buns. Serve with either onion rings or sweet potato fries.
At least we can agree that the best homemade hamburgers are served with a heaping side of cajun fries, shoestring fries, or baked french fries!
This simple, terrifically basic recipe for Easy Homemade Hamburger Patties is great for customizing with your favorite spices. Try incorporating some punches of flavor by adding any of the following ingredients to the raw hamburger mix, or putting them right on top of your cooked burgers: Crushed red pepper Shaved serrano (spicy!) or jalapeno (milder) peppers Chopped fresh scallions or cilantro Barbecue sauce Soy sauce Diced red or white onion Shredded or crumbled cheeses like cheddar, gouda, mozzarella, or blue cheese
Although this particular recipe is not gluten-free, it can be easily adjusted using GF-friendly Panko breadcrumbs and gluten-free buns.
When you bake homemade burgers, you must use high heat so an exterior crust forms. Set the oven to 450 degrees F and place a baking sheet in the oven so it gets hot like a griddle. Once hot, transfer the patties to the hot pan. If making thin patties, bake/roast for 2-3 minutes per side. If making thick patties, bake/roast for 5-6 minutes per side.
Why We Love This Best Hamburger Recipe
Close your eyes, and picture the perfect hamburger.
Is it a thin diner-style hamburger patty, or a thick steakhouse-sized burger? Seared to the peak of juiciness on a grill or in a flat griddle? With or without cheese?!
Make burgers your way and have them come out flawless every time with what I consider the Best Hamburger Patty Recipe, in my humble opinion.
It’s a classic all-American recipe for mouthwatering burgers that can be cooked on the grill, on the stovetop, as thick 1/3 pound patties, or as ultra-thin griddle patties.
What makes this absolutely the Best Hamburger Patty Recipe?
These homemade burgers offer a rich and meaty taste, with a punch of zesty herbs that can be customized with your preferred flavors. A few simple key ingredients help to consistently create juicy hamburger patties, no matter which cooking method you prefer.
And while you’ll love the terrific savoriness of these homemade hamburgers on their own, they are excellent for loading with your favorite toppings to create truly one helluva great burger. This is sure to be your go-to recipe for easy burger patties from scratch!
The secret to incredibly juicy burger patties is the addition of crushed crackers or panko breadcrumbs to hold in the natural fat and juices.
We recommend using crackers if you have them. Adding crushed crackers is an old-school method to add more flavor than plain breadcrumbs. Plus, it’s super handy for using up that package of crackers you’ve had sitting in the pantry for weeks.
Here is everything you need to make the best homemade burger patty recipe:
- Ground chuck – We prefer an 80 lean/20 fat ratio for the juiciest burgers.
- Crushed crackers or Panko bread crumbs – The best binders for juicy hamburgers. (Could be gluten-free!)
- Worcestershire sauce – Adds a deep beefy, smoky flavor.
- Egg – To bind all of the ingredients together without drying.
- Milk – The enzymes help to soften and tenderize the ground beef.
- Seasonings: Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.
It’s helpful to save prep time and add lots of flavor to your patties by adding dried spices rather than fresh herbs to the hamburger mix. For instance, you can incorporate red pepper flakes for a spicier burger, a bit of cumin and chili powder for a Southwestern-inspired bite, or parsley and dill to create a Mediterranean taste.
Tell us your favorite hamburger seasonings in the comments below!
Which Burger Will Win This Epic Taste Test?
FAQ
What ground beef makes the best burgers?
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Taste of Homehttps://www.tasteofhome.comWhich Ground Beef is Best for Burgers? | Taste of HomeAug 6, 2024 — Choosing a Cut of Beef I almost always go for chuck, round or even brisket. Round is leaner so you’ll need to increase the fat content by adding anot…
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The Spruce Eatshttps://www.thespruceeats.comChoosing the Best Meat for Hamburger Patties – The Spruce EatsAug 12, 2019 — Beef chuck happens to fall right in the sweet spot of 15 to 20 percent fat (sometimes you’ll see it marketed the other way round, as in 80 to 85 per…
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MEAT+POULTRYhttps://www.meatpoultry.comBlending better burgers | 2019-08-26Aug 26, 2019 — This blend combines the buttery flavor of the brisket with the richness of the short rib and the traditional beefy flavor of chuck. The end result i…
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Yahoohttps://www.yahoo.comThe Best Meat Blend For Burgers, According To Gordon RamsayNov 26, 2024 — “The perfect blend is a 70-20-10 ratio — 70% chuck steak, 20% short rib, 10% fat,” Ramsay explains in a YouTube short. Ramsay’s patented mix is fre…
What cut of beef is best for hamburgers?
Chuck. Ground chuck is among the most popular burger cuts and makes up a good deal of prepackaged ground beef. This cut comes from the shoulder of the cow, providing a flavorful mix of muscle and fat. It’s often found as an 80/20 mix, which makes it among the best beef for juicy burgers.
Is 80/20 or 90/10 better for burgers?
Use 90/10 Ground Beef for Stovetop Burgers The best beef mix for burgers on the grill is 80/20, but it’s better to go for a leaner 90/10 mix when you’re cooking burgers on the stove so you don’t get too much fat melting into the skillet.
What makes a better burger, ground sirloin or ground chuck?
Both cuts of beef have the perfect balance of lean meat and fat, which makes for juicy and flavorful hamburgers. While ground sirloin is a healthier option, ground chuck is the best choice for those who want a more traditional, juicy burger.
What is the best ground beef for a Burger?
When it comes to making delicious and juicy hamburgers, the best ground beef you can use is ground chuck. Ground chuck comes from the shoulder area of the cow and typically contains around 15-20% fat content. This level of fat provides the perfect balance of flavor, moisture, and tenderness, resulting in mouthwatering burgers. 1.
What makes a Good Burger?
The best burgers are made with beef that has at least 20% fat. Not only does fat taste good and boost flavor, but it makes for a moist and juicy burger. When you smash ground beef on a hot griddle, fat from the meat quickly renders, helping to form a crust on the burger and offering a delicious medium in which the patty can cook.
Which meat is best for a Burger?
The lean meat and the fat work together to create the juiciest and most flavorful burger. The fat melts during grilling to make the most delicious flavor combination.” 80/20 is the ideal choice because it will be the most flavorful. Ground round comes from the back of the cow, near the tail, upper leg, and rump.
Is lean ground beef good for burgers?
While lean ground beef may seem like a healthier option, the fat content contributes significantly to the taste and juiciness of the burger. Opting for a balance of 80% lean and 20% fat achieves the best results. 4. Can I choose ground beef with even higher fat content?
Can you use ground beef for hamburgers?
While ground chuck is the best option, you can also use ground sirloin, which has a slightly lower fat content. However, consider adding additional fat or mix in some ground pork to enhance moisture and flavor. 5. Can I use lean ground beef for hamburgers?
Should you buy ground beef for burgers?
When buying beef for burgers, there’s just one basic rule of thumb: Go for ground beef with a high fat content. The hallmark of a good burger is one that is nice and juicy when you bite into it, and you just can’t get that juiciness if you buy really lean ground beef.