What mince to use for smash burgers?

For smash burgers, use ground beef with an 80/20 or 75/25 lean-to-fat ratio, ideally fresh ground chuck, as the fat is crucial for flavor, moisture, and developing that signature crispy, caramelized crust (Maillard reaction) on the thin patties, notes The Barbecue Lab and Our Modern Kitchen. A higher fat content prevents dryness, ensuring a juicy interior despite the thin smash, with 80/20 being the widely recommended sweet spot.

What cut of meat is used for smash burgers?

To make good smash burgers, follow these rules: Use ground chuck, or 80% lean ground beef; anything leaner will make the burgers dry. Be sure the patties are very cold before cooking.

What kind of mince is best for burgers?

Choosing the Right Mince

Ideally you want a coarsely ground mince, with a good fat ratio. The fat will help the burger cook, keep it moist and juicy, and will really add a nice depth of flavour. So, get yourself some mince with around 80/85 percent lean to fat ratio.

What's better, 80/20 or 90/10 ground beef?

90/10 ground beef is better than 80/20 ground beef for burgers. I know this is a matter of personal taste, but it prefer a leaner blend of ground beef for my burgers. Fattier beef tends to shrink and shrivel when cooked, and leaner beef doesn't. Much of the fat in the meat gets cooked out anyway.

What is the secret to smash burgers?

The basic principle of Smash Burgers is to take a big handful of minced beef, loosely packed lest you'll end up with a beef-puck, and then slam it down onto a very hot, flat surface (cast iron pans work perfectly).

The Perfect Hamburger at Home (2 Ways)

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. 

Is 90/10 too lean for burgers?

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. Chef Hunter adds, "90/10 is perfect for making spaghetti sauce, taco meat, and other concoctions when sauce and seasonings are in the mix.

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 5% or 10% mince better?

A healthier mince option is one with a lower fat content. Mince is graded by the amount of fat it contains and we will be able to advise if you're unsure. As a guideline, mince with a fat content of 10% or less is considered low in fat while mince with less than 4% fat is considered very lean.

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. 

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%.

What is Ramsay's secret ingredient for burger patties?

Gordon Ramsay has a few "secret" touches, but his key is a specific meat blend (chuck, short rib, fat), seasoning with simple spices, and often adding grated, frozen butter into the meat or basting the patty with butter at the end for incredible richness and juiciness, along with using a binder like egg yolk. He emphasizes high-quality meat and a 80/20 fat ratio for flavor, plus a touch of chili flakes for spice.
 

What kind of mince is used in smash burgers?

Description. Make your own burger patties with our mix of boneless rib cap and chuck steak. Once minced we vacuum pack into 1kg packs for freshness.

What is known as poor man's meat?

"Poor man's meat" refers to affordable, protein-rich foods, primarily lentils and other pulses (beans, peas, chickpeas), due to their low cost and nutritional value, mimicking meat's protein content for those with limited budgets, though it can also loosely refer to other cheap, hearty foods like organ meats or certain fish.
 

What is the filthiest meat?

There's no single "dirtiest" meat, but chicken often tops lists for foodborne illness due to widespread Salmonella and Campylobacter, while ground beef poses risks from E. coli due to grinding, and pork historically carries concerns about parasites like Trichinella and carries a reputation for being unclean, though modern farming practices have changed things.
 

What is the #1 worst food for you?

There's no single "number one" worst food, but experts often point to ultra-processed meats, sugary drinks, and items high in added sugars, unhealthy fats, and sodium, like donuts, chips, and fast-food fries, as extremely detrimental due to links with heart disease, cancer, diabetes, and inflammation. The combination in ultra-processed foods (UPFs), which include many ready-meals, deli meats, and snacks, makes them especially harmful.
 

What is the 80/20 rule for burgers?

80/20 ground beef (80% lean, 20% fat) is the ideal ratio for burgers because the fat melts during cooking, keeping the patties moist, flavorful, and juicy, preventing them from becoming dry, chalky pucks, and providing a rich, savory taste that many chefs and home cooks consider the perfect balance for a classic burger. While leaner options exist, 80/20 offers the best combination of texture and taste without being excessively greasy.
 

Can I use 90/10 beef 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 or 93/7 ground beef better?

80/20 ground beef has more fat, flavor, and juiciness, making it great for burgers and meatballs, while 93/7 is leaner, lower in calories, higher in protein, and better for dishes where you drain the fat, like tacos or chili, offering a healthier, firmer texture. The choice depends on your cooking goal: richness and flavor (80/20) versus leanness and lower fat (93/7).
 

Do you flip a smashburger?

Yes, you absolutely flip smash burgers, but only once, after the first side has developed a deep, crispy, brown crust, usually after 1-3 minutes on a ripping hot griddle, then add cheese and cook briefly on the second side just long enough for the cheese to melt. The key is waiting for that perfect crust to form and then scraping it up intact before flipping, ensuring maximum flavor and texture, say.
 

What is the Smashburger controversy?

The "smash burger controversy" mainly involves legal battles and debates over the Smashburger chain's marketing, particularly its "Triple Double" burger, accused of falsely advertising "double the beef" when it had the same amount as a classic burger, leading to lawsuits from In-N-Out and customers. Other controversies involve trademark disputes (e.g., with Smalls Sliders) and unrelated issues like a former CEO's lawsuit over share valuation and an EEOC race harassment settlement, highlighting broader business and legal challenges for the brand.
 

What is the rule of 3 grilling?

The "Rule of 3" in grilling (often called the 3-3-3 method) is a simple technique for grilling about 1 to 1.5-inch thick steaks to medium-rare perfection, involving three minutes on each side over direct heat for searing, followed by three minutes on each side over indirect heat for gentle cooking, plus a crucial 5-10 minute rest. It creates a good crust while ensuring a juicy interior, but you can adjust times for thicker cuts or different doneness levels.
 

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