Lean ground beef can be a healthy choice, but it often lacks flavor and moisture. Fortunately, there are easy ways to add fat to lean ground beef to make it more delicious!
Adding fat to lean ground beef serves two main purposes
It adds flavor
The fat dissolves into the beef during cooking dispersing its rich meaty taste throughout. This gives lean ground beef a major flavor boost.
It keeps the beef moist and juicy.
Without adequate fat, lean beef easily dries out during cooking. Extra fat creates juiciness and improves texture.
Below I’ll explain 10 simple methods for adding fat to ground beef. I’ll also cover how much fat to add, plus tips for the best results.
Why Add Fat to Lean Ground Beef?
Let’s quickly review why it’s beneficial to add fat to extra lean meat:
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Flavor – Fat carries a ton of flavor. Adding fat to lean beef greatly improves its taste.
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Moisture – Fat keeps ground beef tender and juicy as it cooks. Lean beef can become dry and crumbly without added fat.
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Texture – The richness from fat gives lean beef a more indulgent, meaty texture.
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Cooking performance – Fat helps lean beef hold together better for burgers and meatballs. It also allows for a nicer sear.
For the best results, aim for 85% lean / 15% fat ground beef. But adding just a bit of fat to 96-99% lean beef makes a big difference.
Below are simple ways to bump up the fat percentage.
10 Easy Ways to Add Fat to Lean Ground Beef
1. Use Beef Tallow or Bacon Grease
Animal fats like beef tallow or bacon grease are ideal for adding moisture and richness to lean ground beef. They blend seamlessly into the meat.
How to do it:
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Dice the fat into small pieces and mix it into the beef by hand. Aim for pea-sized bits of fat evenly distributed. For precise amounts, see the chart below.
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To get the texture just right, make sure the fat and beef are thoroughly chilled before mixing. Consider placing them in the freezer for 30 minutes beforehand.
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Mix gently to avoid overworking the meat. Then form patties or meatballs as usual. The bits of fat will melt into the beef as it cooks, keeping it tender and flavorful.
2. Mix in Raw Sausage or Chorizo
Raw sausage is an extremely easy way to add moisture and spice to lean beef. I like using spicy sausage or chorizo, but any raw sausage will work wonderfully.
How to do it:
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Simply remove the sausage meat from its casing and mix it into the ground beef by hand. Use a 50/50 ratio for a major boost in juiciness and flavor. Or do 80% beef / 20% sausage if you want a more subtle effect.
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Since the sausage is raw, be sure to cook the beef thoroughly to an internal temperature of 160°F.
3. Grate in Cold Butter
Butter may seem like an unusual addition, but it melts deliciously into ground meat during cooking. It adds great richness and moisture.
How to do it:
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Grate cold, hard butter into the raw beef. Tiny shreds blend in easily without oversoftening the meat. For precise amounts, refer to the chart below.
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Mix the butter flakes gently into the raw ground beef until evenly distributed.
As the beef cooks, the butter softens into it beautifully. Just beware of potential splattering if cooking burgers in a skillet.
4. Mix in Crumbled Bacon
Chopped cooked bacon is a foolproof way to add smoky, fatty flavor to ground beef.
You can also use raw bacon. Just be sure to cook the beef thoroughly.
How to do it:
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To use cooked bacon, simply chop it into tiny pieces first. For raw bacon, mince it in a food processor.
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Add the crumbled bacon to the raw beef. Mix it in gently by hand until evenly distributed.
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Aim for 10-15% bacon by weight relative to the beef. A little goes a long way!
5. Blend in Grated Cheese
Shredding cold cheese into ground beef adds delicious flavor and moisture as it melts.
Good options include cheddar, Monterey jack, pepper jack, Swiss, and blue cheese.
How to do it:
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Grate the chilled cheese into shreds, or chop it into very small cubes.
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Mix the cheese pieces gently into the raw ground beef until evenly distributed.
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For precise amounts based on fat percentage, refer to the handy chart below.
The cheese softens into the meat beautifully during cooking, amping up flavor and richness.
6. Mix in Some Fattier Ground Meat
Got ground beef or pork with a higher fat percentage on hand? Blend some into the extra lean meat for an instant fat boost.
How to do it:
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Calculate how much you need based on the fat percentages of each (see chart below). Then gently mix the two together by hand until homogeneous.
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For example, mixing 50% 90% lean beef with 50% 80% lean beef results in 85% lean meat.
7. Add Finely Minced Mushrooms
Chopped mushrooms aren’t exactly a fat, but they add moisture and richness similar to fat. Plus they shrink considerably as they cook.
Any mushroom works, but meaty porcini or portobellos are best.
How to do it:
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Pulse the mushrooms in a food processor until finely minced. Or mince them by hand.
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Mix the minced mushrooms into the raw ground beef until evenly incorporated. Use 10-15% mushrooms by weight relative to the beef.
8. Use Oil for Pan Frying
When pan-frying lean ground beef, use oil instead of cooking spray. This adds a touch of fat to coat the meat.
How to do it:
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Heat 1-2 Tbsp oil in a skillet over medium-high heat. Common choices are olive oil, avocado oil, ghee or beef tallow.
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Brown the ground beef in the oil as usual, stirring occasionally to break it up. The meat will absorb some of the oil as it cooks.
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Pour off excess oil after cooking if needed. The slight amount absorbed adds nice moisture and richness.
9. Mix in Egg Yolk
Stirring a beaten egg yolk into raw ground beef adds moisture and binds the meat. It helps form juicier, more tender patties.
How to do it:
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In a small bowl, whisk 1 egg yolk per pound of ground beef.
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Pour the beaten yolk over the meat and gently mix together by hand.
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Cook the beef right away, as usual, so the raw egg cooks through fully.
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The cooked yolk acts as a binder to keep juices and fat locked in.
10. Brush with Oil Before Cooking
Brushing lean beef patties or meatballs with oil before cooking provides a touch of fat to keep the exterior from drying out.
How to do it:
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Lightly coat the surface of formed raw patties or meatballs with oil. Use a pastry brush or just brush on with your fingers.
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Good oil choices include olive oil, avocado oil, vegetable oil, ghee or beef tallow.
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Cook the beef as normal until done. The oil helps maintain moisture and encourages better browning.
How Much Fat to Add to Lean Ground Beef
As a general rule, ground beef with 15-20% fat content has the best moisture, flavor and texture.
To hit this sweet spot, here’s a handy chart with how much fat to add based on percentages:
| Fat % of Original Meat | Fat to Add by Weight |
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| 96% lean | 33% fat |
| 93% lean | 28% fat |
| 90% lean | 22% fat |
| 85% lean | 18% fat |
Some examples:
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To make 96% lean beef ideal for burgers, add 33% beef tallow by weight. So for 2 lbs beef, add 0.66 lbs tallow.
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To improve 90% lean beef, add 22% butter by weight. For 1 lb beef, add 0.22 lbs (3.5 oz) butter.
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To make 85% lean beef perfect for meatballs, add 18% sausage meat by weight. For 3 lbs beef, mix in 0.54 lbs raw sausage.
The added fat should come from a solid source like butter, tallow, cheese, bacon or sausage. Oils don’t blend as seamlessly.
Tips for Best Results
Follow these tips when adding fat to lean ground beef:
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Chill the meat and fat thoroughly before mixing. The colder, the better.
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Mix gently to avoid overworking the meat. Overworking makes it tough.
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Cook burgers only once per side. Flipping repeatedly toughens the meat.
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Use higher heat for fattier beef. Leaner cuts do better with medium heat.
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Let the beef rest a few minutes after cooking before eating. This allows juices to reabsorb.
With a bit of added fat, you can transform lean, bland ground beef into juicy, flavor-packed burgers and meatballs. Just be sure not to go overboard, as too much fat leads to greasiness. Experiment to find the perfect balance for your taste.
How to make lean ground beef juicy
So I needed to figure out how to make lean ground beef juicy and taste good. And, of course, have the kids and husband taste-approve my efforts! I recently figured out this easy-to-make and healthy recipe, and my family can’t get enough of it. This is a great 30-minute meal for today’s busy life.
This burger recipe results in crispy outside and juicy and tender inside burgers. Absolutely delicious, even when well-done, and it is ideal for kids.
I served extra lean ground beef burger patties with homemade naans. Then, I used a mix of tomatoes, cucumber, pepper, and avocado to make a quick and simple fresh salad. This recipe is on our weekly rotation.
- Ground beef. I used extra lean ground beef – a 93/7 lean-to-fat ratio. You can use any other ratio of meat for this ground beef/hamburger recipe.
- Onion. I used red onion. Red onions are sweeter. You can instead add saute onion. Use any onion you like the most. Shallots work fine, too.
- Baking soda. The secret ingredient to make the easiest and juiciest lean hamburger patty recipe ever.
- Garlic and onion powder. Both add a lot of flavor. Alternatively, use 1 clove of finely chopped fresh garlic.
- Oil. I use avocado oil to fry the patties. Avocado oil has a high smoke point, which is excellent for frying. You can use whatever oil you have available.
- Salt and pepper. Add any other seasonings such as sauces, spices, or herbs you like.
How to Make Lean Burger Patties
Step 1. Grind the onion. Use a grater or food processor to grind the onion. Place the extra lean ground beef in a bowl and add to it grated onion.
Step 2. Combine the ingredients. Add the onion, garlic powder, baking soda, salt, and black pepper to the bowl. Mix all the ingredients well to combine.
Step 3. Divide and shape. To make the burger patties, take a knife and divide the mixture into eight equal portions and shape them into balls, and flatten them using your hands.
Step 4. Cook to the desired doneness. Let the cast-iron skillet heat up well over a medium-high flame over the stovetop. Add frying oil to the skillet. Let the oil heat until shiny. Transfer burger patties into skillet four at a time. Let them cook for about 4-6 minutes until the desired doneness is on each side or until golden brown.
Step 5. Serve. Serve it with your favorite side dishes, and ENJOY!
- Use a cast iron skillet. To make the perfect burgers, fry burger patties in a cast-iron skillet. This will make for better searing to create a browning crust.
- Use avocado oil. Use a high smoking point cooking oil like avocado oil.
- Make a double batch. Double the cooked recipe and save the rest in the fridge for another day or make a freezer stock. Or use the same recipe to make turkey burgers.
- Do not skip onion and garlic. Add onion powder and garlic powder to boost the flavor.
- Let it rest. A secret to a great lean hamburger meat recipe is to let the patties sit in baking soda for five minutes before frying them. This will tenderize meat further.
- Adjust cooking time. If you want your burger patties medium and red inside, cook them for less time.
- Turn them once. Let the burger patties fry evenly on one side before turning them over.
- Make them flat. Using baking soda in the recipe makes the burgers somewhat puffed up which I like. But, you can make an indent/depression in the middle of the patties before cooking them so that they will stay flat after cooking.
How do I add fat to lean ground beef?
FAQ
How to add fat content to lean ground beef?
How to add fat back to ground meat. Add a tablespoon or two of mayonnaise per pound of raw ground beef. Just take care not to overmix the meat.Jan 7, 2024
How much butter to add to lean ground beef?
Step 1: Mix Melted Butter and Seasoning with Ground Beef
In a medium bowl, combine one pound of ground beef, 4 Tablespoons of melted butter, 1 Tablespoon of smoked paprika and 1 Tablespoon of Worcestershire sauce.
Can you add oil to lean ground beef?
Use a little extra oil if you’re cooking lean beef. You can omit this step if you want to avoid the extra fat, but pay close attention to the meat during the first few minutes of cooking to ensure it doesn’t burn.
What should I add to lean ground beef?
The best thing to add to lean ground beef is fat. Beef fat, particularly back fat, should work well with ground beef. It adds a lot of moisture to the beef and is rich and similar in flavor to the actual ground beef!
How do you add fat to ground beef?
The best way to add fat to lean ground beef is to use beef back fat (tallow). Ensure the tallow and beef are cold before mixing them together. An easy fix is to grate butter or cheese into the beef. Or mix in a fattier meat like sausage or chorizo. You can add fat to your ground beef in a variety of forms. Here are the best things to add:
Can you add fat to ground meat?
If you’re using a lean cut of meat, or if you simply prefer a fattier grind, there are several ways you can add fat to your ground meat. One of the simplest ways to add fat to ground meat is by incorporating diced or ground fatty cuts of meat, such as pork belly or beef chuck, into the lean meat during the grinding process.
Should you add fat to extra lean beef?
Let’s quickly go over why it’s beneficial to add fat to extra lean meat: Flavor – Fat carries a ton of flavor. Adding fat to lean beef greatly improves its taste. Moisture – Fat keeps ground beef tender and juicy as it cooks. Lean beef can become dry and crumbly without added fat.
Can I add vegetables to lean ground beef?
A: Yes, adding vegetables like mushrooms or onions to lean ground beef can contribute to the overall fat content and flavor of the dish. These ingredients contain natural fats and can enhance the juiciness and flavor of the ground beef. Q: What other ingredients can I add to lean ground beef to enhance the fat content?
Why do you need extra fat in ground beef?
It adds flavor The fat dissolves into the beef during cooking, dispersing its rich, meaty taste throughout. This gives lean ground beef a major flavor boost It keeps the beef moist and juicy. Without adequate fat, lean beef easily dries out during cooking. Extra fat creates juiciness and improves texture.