The goal of any burger is to create that super juicy bite, that keeps bringing you back for more. You know, that first perfect bite where the juices threaten to run all over your fingers, and you run and grab an extra napkin, while burger flavors literally explode in your mouth. Yep, that’s exactly what the goal is.
And in order to get your burger nice and juicy the fat ratio is EXTREMELY important.
If you have no idea what I’m talking about, next time you’re in the store (or ordering online) take a look at the label on the ground beef. The label will have numbers and you might see 80/20 or 85/15 or 90/10. The second number is the fat ratio.
You want to be sure you’re buying meat with a fat ratio of at least 15%. 18% is better and if you can find 20% that’s ideal. Why is this the best ratio? If you use beef that’s too fatty, you’ll just wind up with a super greasy burger. And if you use beef that’s too lean (like 90/10) you’ll end up with a tough and dry burger.
Juicy is good, greasy, nope, not what you’re going for.
I usually find 85/15, but have also been able to find 80/20 in my local butcher store.
This ratio is also important if you’re using ground turkey or ground lamb.,
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