What is the best ground beef fat percentage for smash burgers?

For the best smash burgers, the ideal ground beef fat percentage is 80/20 (80% lean, 20% fat), providing the perfect balance for juiciness and flavor, though 75/25 or 70/30 also work well for extra richness and crust. This fat content ensures the burger stays moist while rendering out to create the signature crispy, caramelized edges from the Maillard reaction when smashed on a hot griddle.

What is the best fat ratio for a smash burger?

80/20 ground beef is the best ratio for smash burgers. The 20% fat content is essential for creating a juicy burger and crispy edges. Leaner beef will result in a drier, less flavorful burger.

Is 80/20 or 90/10 better for smash burgers?

Is 90% 10% fat ratio good for a smash burger? A 90% lean to 10% fat ratio might result in a burger that is too dry. While it would be healthier, it would lack the juiciness and flavor that make a smash burger so irresistible. The ideal fat ratio for a smash burger is between 15-20%.

Is 75/25 ground beef good for smash burgers?

Use 75/25 ground beef! It's the perfect blend to keep it juicy and let the fat render out during the cook to help get that beautiful crust! 80/20 works as well, but it's slightly worse than this blend for smashburgers.

Is 70/30 or 80/20 better for burgers?

For the classic, juicy, flavorful burger, 80/20 (80% lean, 20% fat) is generally considered the best sweet spot, offering moisture and taste without excessive grease, while 70/30 provides richer flavor and juiciness but risks being too greasy and shrinking more. Choose 80/20 for a balanced, widely loved burger; opt for 70/30 if you prioritize intense flavor and don't mind a greasier, smaller patty, or for cooking well-done. 

Which Kind of Ground Beef is Best for Burgers?

What is the 5 6 7 rule for burgers?

The "5-6-7 burger rule" is a simple grilling guideline for medium burgers: cook for 5 minutes on the first side, 6 minutes on the second side, and then rest the patty for 7 minutes to let juices redistribute, yielding a juicy, medium-done burger without a thermometer. This method, promoted by chefs like David "Chef Fig" Figueroa, works best for thick, ½-inch patties on medium-heat grills, but times should adjust for thinner patties or different heat levels, with a meat thermometer being the most accurate tool. 

What's better, 80/20 or 93/7 ground beef?

Neither 80/20 nor 93/7 ground beef is inherently "better"; the best choice depends on your recipe, with 80/20 offering juicier flavor for burgers and meatballs, while 93/7 provides a leaner, higher-protein option for tacos or meatloaf, making 80/20 ideal for richness and 93/7 for health-conscious cooking.
 

How many smash burgers will 1 lb of ground beef make?

You can make 4 to 6 smash burgers per pound of beef, depending on the desired size and whether you're making single or double patties, with common sizes ranging from 2.5 to 4 ounces each, where 4-ounce (quarter-pound) patties yield four burgers per pound for standard sizes, while smaller 2-3 ounce patties can make 5-6 burgers for thinner, crispier results or double-stacking.
 

Is 73% lean and 27% fat good?

The Flavorful Classic - Ground Beef 73% Lean 27% Fat - 1lb

It's the go-to choice for those who prioritize flavor and juiciness. The higher fat content ensures a tender and flavorful result, making it ideal for recipes that benefit from a rich and meaty taste.

Is 90/10 good for smash burgers?

Detailed Smash Burger Preparation Process. A freshly ground 75/25 or 80/20 meat is best. The fattier the better. If you go for 85/15 (like I do) or 90/10, your burger will not turn out as juicy.

Is 80/20 better than 90/10?

Neither 90/10 nor 80/20 is universally "better"; the ideal choice depends on your recipe, favoring 80/20 for juicier, richer flavor in burgers and meatloaf, and 90/10 for leaner dishes like tacos or sauces where you want less grease. 80/20 (80% meat, 20% fat) is more tender and flavorful but higher in calories, while 90/10 (90% meat, 10% fat) is firmer, milder, and healthier but can dry out if overcooked. 

What is the 70 20 10 ratio for burgers?

According to a popular episode of MasterChef, the best blend for a burger follows a 70-20-10 ratio of 70% chuck steak, 20% short rib and 10% fat. Once Gordon has his meat ground, he hits it with his signature spice mix of onion powder, garlic powder, salt, pepper and chili flakes.

Is 90% lean 10% fat good for burgers?

For a burger to qualify as lean meat, it must be made from ground beef that is 90% lean or more. This means there can be no more than 10% fat in the meat. However, no one wants a fat-free beef burger, as it makes the burger dry and chewy. A better option is to go with Angus beef, which is 80% lean and 20% fat.

How do you prevent a smash burger from drying out?

Start with the Right Ground Beef

For the the best smash burgers, choose ground beef that's 80/20 (80% lean, 20% fat). The higher fat content ensures flavor and keeps the burger from drying out or falling apart.

How many ounces is a perfect smash burger?

To make a smash burger, start with a ball of ground beef that is just larger than the size of a golf ball (about 2 ounces is just right). Season each ball with salt and pepper, and set them on a hot cast-iron griddle.

What is the unhealthiest meat to eat?

The most unhealthy meats are processed meats (bacon, hot dogs, salami, deli slices) due, to high sodium, unhealthy fats, and preservatives linked to cancer, heart disease, and diabetes, with ultra-processed items being the worst; followed by fatty, unprocessed red meats (beef, lamb, pork) if consumed in excess, as they're high in saturated fat and potentially increase cancer risk. While some unprocessed meats offer nutrients, processed versions are consistently flagged as the least healthy due to added chemicals and processing methods. 

Is 80% lean 20% fat ground beef bad?

80/20 Ground Beef

The ratio stands for 80% lean meat and 20% fat content. The higher fat content enhances the flavor and juiciness of the meat, making it ideal for dishes like juicy burgers, meatballs, and lasagnas. The fat content renders while cooking, resulting in a rich and flavorful end product.

Can you make a smash burger with 93 lean ground beef?

Use 75/25 or 80/20 ground beef! Avoid lean beef at all costs for smashburgers. You need the fat to help develop a crust while also preventing it from drying out!

What is the secret to a juicy burger?

The secret to juicy burgers lies in using fatty meat (80/20), handling it gently to avoid toughness, seasoning just before cooking (or salting the outside later), cooking on high heat with a hot surface (don't press!), flipping only once, and letting them rest, while some chefs add a little mayo or Worcestershire for extra moisture.
 

What is the best fat ratio for smash burgers?

To create the best smash burger at home, you'll want a loose ball of ground beef, preferably 80% beef, 20% fat. The fat is crucial for flavor and the recipe only needs salt and pepper to make beef sing.

Should you add egg to burger patties?

Yes, you can put egg in hamburger patties, as it acts as a binder to help hold the meat together and prevent crumbling, but it's a matter of preference; some cooks add it with breadcrumbs for a meatloaf-like texture, while others use only seasoned ground beef for a pure beef flavor and texture. Using an egg, especially with breadcrumbs, creates a softer, moister, and more cohesive patty, whereas omitting binders can result in a firmer, more traditional burger that holds its shape well if handled gently.
 

What meat is best to grind for hamburgers?

Cuts of beef like chuck roast contain an 80% protein and 20% fat ratio, which is the optimal amount of fat that will keep your burger juicy and full-flavored. Other possible meat cuts for ground meat include: Top rounds. Bottom rounds.

Does 5 Guys use 80/20 ground beef?

The beef for our burger patties is 80/20 lean ground chuck that has no additives or fillers! It is gluten free and does not include breadcrumbs, flour, soy sauce or any types of spices. Please note, however, that we cannot guarantee no cross-contamination, so please use caution when ordering.

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