Not every ratio for burger patty will result in a delicious burger. Here’s why an 80/20 blend is ideal. A juicy, full-flavored hamburger fresh off the grill is one of my favorite July dinners. But, before you start pressing those patties, keep in mind that a truly delicious hamburger begins with selecting the greatest ground meat for the job.
Ground Beef Varieties
Ground meat can have beef fat added to it if it is branded “hamburger,” but it cannot be put to meat labeled “ground beef.” Both hamburger and ground beef can have up to 30% fat content.
The lean-to-fat ratio of ground beef is used to designate it:
- 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
Regular ground beef has a 25% to 30% fat content, while lean ground beef has an 80/20 fat content. Extra-lean packages come in 85/15 and 90/10 ratios.
Some ground beef packaging specifies the cut of meat, such as chuck, round, or sirloin. Ground chuck is normally 80/20, the ground round is 85/15, and ground sirloin is 90/10. Ground beef can also comprise different cuts to achieve the necessary lean-to-fat ratio.
But ground beef or hamburger are not graded, unlike whole cuts of beef, albeit they must fulfill all federal and state criteria in order to be sold in stores.
Related Article: What is the secret to a juicy burger?
Burgers should be made with 80/20 ground chuck.
The ideal ground beef for burgers is 80/20 ground chuck, which contains 80 percent lean meat and 20% fat. Ground chuck is ground from the shoulder and has an 80/20 lean-to-fat ratio (not too lean) for a delicious, juicy burger.
The cow’s ground round comes from near the tail, upper leg, and rump. It’s considered exceptionally lean ground beef at 85/15, and while it’s not as delicious as chuck, it’s an excellent second choice for hamburgers.
The back portion of the cow is used to make ground sirloin. It’s a more expensive cut of beef than round or chuck, and it’s designated 90/10. It has a strong beefy flavor, but it’s too lean for hamburgers — at least, not if you want a juicy hamburger!
PRO TIP: To get the fat of chuck and the flavor of sirloin, combine the two for an 83/17 blend!
Make Your Own Burgers by Grinding Your Own Meat!
Buying your desired cut of beef (such as chuck) and having it ground by the meat department or grinding it yourself at home is another option to pre-ground beef, this way you will be able to set the right ratio for burger patty
Using coarser ground beef rather than finer ground beef to get a lighter texture on grilled hamburgers. No one likes a burger that is too dense.
Handling Raw Ground Beef Suggestions
Keep ground beef chilled in the refrigerator until ready to cook to prevent bacteria from developing. Freshly ground beef will last up to two days in the refrigerator.
Before buying pre-packaged ground beef, make sure to check the expiration date. A pink tint on the meat is a strong sign of how fresh it is. If the beef is grey on the outside, don’t eat it. It’s also possible to freeze ground beef for up to four months. Thaw overnight in the refrigerator before using.
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