The Best Type Of Beef For Juicier Burgers
NEWS
By MATTHEW LEE
The key to a top-notch burger lies in the quality and composition of the patty, with the selection of beef directly impacting flavor, juiciness, and how well it cooks.
Opting for a blend of ground beef with a balanced lean-to-fat ratio, ideally between 20% to 40%, ensures a juicy and flavorful result depending on your preferred level of doneness.
The fat content in ground beef significantly impacts the flavor, texture, and juiciness of burger patties, requiring a careful balance to prevent dryness or excessive shrinkage.
Most chefs opt for an 80/20 beef ratio for a medium-rare burger, while higher fat content like 70/30 or 60/40 is recommended for medium-well or well-done burgers.
To create the perfect burger patty, consider using the chuck, renowned for its 80/20 lean-to-fat ratio, or opt for the slightly leaner but still flavorful sirloin cut.
