Burgers are one of the most beloved American foods. The satisfying sizzle of beef on the grill, the aroma of char and smoke, and the joy of biting into a juicy patty sandwiched between a soft bun are hard to beat. But great burgers start with great ingredients, and when it comes to burgers, the meat matters most So what kind of ground beef makes the best burger patties?
At my house, summertime means it’s burger season. We fire up the grill multiple times a week to enjoy juicy burgers and other grilled favorites. Over the years I’ve tested every type of ground beef and experimented with different blends to find the right balance of flavor and fat for the perfect burger. In my experience the ideal ground beef for burgers is 80/20 or 85/15.
Why Fat Percentage Matters
The fat content of ground beef is defined by the lean meat to fat ratio. For example:
- 80/20 contains 80% lean meat and 20% fat
- 85/15 contains 85% lean meat and 15% fat
- 90/10 contains 90% lean meat and 10% fat
Most experts agree that burgers need some fat for moisture, flavor, and juiciness. The fat melts as the burger cooks, keeping it tender and adding beefy flavor. Burgers made with 90/10 or other extra lean blends can end up dry and bland. On the other hand, burgers with too high a fat content can become greasy. The sweet spot is 80/20 or 85/15.
I consulted with Chef Andrew Hunter from Niman Ranch on this topic, and he agrees that 80/20 or 85/15 makes the best burgers. As he told me, “Burgers are juiciest with an 85/15 or 80/20 ratio. The lean meat and the fat work together to create the juiciest and most flavorful burger.”
Common Cuts Used for Ground Beef
In addition to the lean/fat ratio, the cut of beef used for grinding also impacts flavor and texture. Here are some of the most common cuts found in supermarket ground beef:
- Chuck: Comes from the shoulder/neck region. Known for rich, beefy flavor. Common in 80/20 ground beef.
- Round: Cuts from the back legs/rump. Leaner with mild flavor. Often used in 85/15 or 90/10.
- Sirloin: From the hip/back region. Lean but flavorful. Found in 90/10 blends.
- Brisket: From the chest region. Very flavorful with more fat. Sometimes added to chuck.
- Short Ribs: Adds fat, collagen, and bold beef flavor. Excellent for juicy burgers.
For optimal flavor, I look for chuck, brisket, or blends with short ribs in 80/20 or 85/15 ground beef. The slightly higher fat content keeps the burgers moist and brings out the delicious meaty flavors.
Grind Your Own or Buy Pre-Ground?
You can either buy pre-packaged ground beef or grind your own meat from steak trimmings. Custom-grinding allows you to select your preferred cuts and fat ratio. Going to a butcher shop is best, as they typically have higher quality beef. Grocery store blends can be inconsistent in texture and leanness.
That said, high-quality pre-ground beef can still make excellent burgers. Avoid tubes or chubs, as the meat sits exposed to air. I prefer to buy ground beef in sealed 1 lb packages. Check the label for the lean/fat ratio, sell-by date, and color. Bright red meat with some marbling is ideal.
Whether you grind it yourself or buy pre-ground, choose beef with these traits for the best burgers:
- 80/20 or 85/15 fat ratio
- Chuck, brisket, and/or short ribs
- Bright red color with some marbling
- Recently ground or packaged
Handling and Cooking Tips
Proper handling and cooking helps maximize the flavor and moisture of your burgers:
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Don’t overwork the meat when forming patties. This can toughen the texture. Gently form the patties without excessive kneading.
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Use thumb indentation in the center of the patties. This prevents bulging as the burgers cook.
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Don’t press patties with the spatula while cooking. Doing so squeezes out the juices.
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Flip only once during cooking. Constant flipping can dry them out.
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Cook to medium doneness (160°F internal temp). This prevents dryness from overcooking.
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Let burgers rest for 5 minutes after cooking. This allows juices to redistribute for a juicier bite.
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Serve immediately for the best texture and flavor.
Best Ground Beef Recipes for Burgers
Once you’ve got the right beef, it’s time to fire up the grill! Here are some of my favorite burger recipes to try:
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Bacon Cheeseburgers – Smoky bacon and melty cheddar cheese take burgers over the top.
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Mushroom Swiss Burgers – Sautéed mushrooms and Swiss make a perfect flavor pairing.
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Jucy Lucy Burgers – Oozing cheese from inside these burgers means double the flavor.
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Black and Blue Burgers – Cajun seasoning gives a kick and blue cheese adds tang.
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Southwest Turkey Burgers – A lighter burger option packed with Southwest flavors.
The right ground beef makes all the difference when cooking up delicious burgers. For optimal juiciness, texture and flavor, choose an 80/20 or 85/15 blend made with flavorful cuts like chuck, brisket or short ribs. With quality beef and proper handling, your next batch of burgers promises to be the best ever!
Where You Get Your Beef Matters
Let’s Talk Fat ContentGo to any grocery store and you’ll see many forms of ground beef; anything from 70/30 all the way up to 93/ This is the ratio of lean meat to fat. 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. You just have to have it.Right about now, you’re probably thinking, “So what is the best blend?” I wish I had a simple answer for you but where is the fun in that? The piece of info I like to keep in mind before selecting a specific blend is two-fold:
- What temperature are you going to cook the burgers at?
- How are you cooking them?
If I’m going for a medium-rare burger I don’t need to have as much fat to keep them juicy. For this, I’ll probably go with an 80/20 blend. If I’m going for medium-well, get a 70/30 blend. Well-done burgers will dry out quickly so get a mix with a high percentage of fat, something along the lines of 60/40. That way there will still be some fat in the burger after it’s cooked so hopefully, it will still be juicy. [SINGLE_AFFILIATE_PRODUCT superlative=”Shopping Break” product_name=”Our Editors Found the Best Meat Delivery Services” short_description=”Skip the lengthy grocery trip. Instead, try the best meat delivery services and get fresh cuts delivered directly to your door! We tested every service to find premium options.” =”2095416″ pr_name=”TOH” pr_url=”https://www.tasteofhome.com/collection/meat-delivery-services/?int_campaign=toh_affiliate_recirc∫_source=direct∫_medium=toh.com∫_placement=affiliate_product_card” pr_display_text=”See All Our Top Picks” /]
5 Tips to BEST BURGERS! | Make the best Homemade Grilled Burgers using these tips!
FAQ
What kind of ground beef do I use for hamburgers?
Ground beef with an 80/20 mix is the best for grilled burgers–this means a mix of 80 percent lean beef and 20 percent fat. The 80/20 ground beef you would buy in the supermarket is usually ground chuck, which is great for burgers.
What type of beef is best for burgers?
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Reddit · r/Cookinghttps://www.reddit.comWhat kind of beef is used in making burgers? : r/Cooking – RedditJun 10, 2022 — You can use pretty much any kind of ground beef, really, but the average (homemade) burger is usually 80/20 ratio (80% lean, 20% fat). You want a be…
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YouTube · Butter-n-Thyme w/ChefStevenPenningtonhttps://www.youtube.comTop 3 Best Cuts of Beef For Burgers – YouTubeMay 7, 2024 — Sirloin, ribeye, and chuck are three excellent choices for burger meat, each bringing unique qualities that enhance the flavor and texture of the bur…
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Simply Recipeshttps://www.simplyrecipes.comThe Best Ground Beef for Burgers, According to a Butcher85/15 or 80/20 Ground Chuck Is Best for Burgers According to Chef Hunter, “Burgers are juiciest [made with ground beef] with an 85/15 or 80/20 ratio. The lean m…
Is medium or lean ground beef better for burgers?
Recommendation: For the best flavor and juiciness, medium ground beef is typically considered the best choice for hamburgers. If you’re looking for a healthier option and are okay with a drier texture, lean ground beef can work as well.
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.
Which beef is best for a Burger?
Organic Ground Beef – Lean ranges. From organic cattle. More expensive but raised naturally. Wagyu Ground Beef – Richer flavor from unique genetics and feeding. Pricey but exquisitely marbled. For juicy, flavorful burgers, ground chuck is the clear winner.
Can you use 93/7 ground beef for burgers?
Using lean ground beef, such as ground round or ground sirloin with less than 10% fat, may result in dryer and less flavorful burgers. However, if you prefer a healthier option, try adding some moisture by mixing in finely diced onions or breadcrumbs. 6. What about ground beef labeled as “extra lean” or “93/7”?
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?
What are the different types of ground beef?
There are several types of ground beef, differentiated by their fat content. Most brands display it using percentages. For example, an 80/20 pack of ground beef has 80% lean meat to 20% fat. You’ll also find 85/15 packs, 90/10 packs, and more. For a package to be labeled as “hamburger” meat, it must contain 30% fat or less.
How do I choose the best ground beef?
You should choose your ground beef based on personal preference for fat content, mouth feel and price point. However, Extra Lean meats work best in recipes that you can’t drain, like meatloaf, cabbage rolls and casseroles.
Is ground sirloin good for hamburgers?
At 85/15 it’s considered an extra lean ground beef and 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 for hamburgers.