Fat Percentage in Burgers

[SPIVY]

I am a diehard burger fan. I love to cook and more importantly grill. After jeffs post on his kicking burger I wonder what everyone uses for fat content in their burgers. We have an amazing butcher in the next town over from me and I always get 70/30 ground beef.

What about you guys. And I always use Worcestershire sauce.

E

 

[jlada]

85/15.
:thumbs:

Don't like a greaseball.

 

[SPIVY]

I never have grease balls. But the fat is what makes a burger. Plus I like my burgers a little passed medium unlike my medium rare steaks.

 

[amateuraficionado]

85/15.
:thumbs:

Don't like a greaseball.

x2

 

[jlada]

I guess 80/20 is okay as well, but no more fat than that.

 

[Carbonless]

I always use 70/30 unless I plan on mixing some cheese or egg into the burger - then I'll use 80/20 since they add a little extra fat. A little egg yolk/Worcestershire mixture is a staple for my summer mid-day cook-outs (sometimes I add in a little BBQ sauce and I'll have to go down to 85/15 to keep it together nicely) :thumbs:

 

[bfreebern]

We had a brisket ground up over the July 4th weekend. That made great burgers, IMO.

 

[Devil Doc]

85/15 ground sirloin. I like to know what part of the steer the beef came from.

Doc.

 

[FunkyCold5]

Wow........I'm guessing my GFs side of the family is very health conscious, 93/7 or 95/5 if it is available Black Angus (her family raises them).

 

[Marcos]

Half ground chuck, half ground sirloin. Whatever that equates to I don't know.

 

[SewerRanger]

I usually do 85/15. If the burger feels a little crumbly I'll throw in an egg and maybe some oats.

 

[vewyphishy]

Half ground chuck, half ground sirloin. Whatever that equates to I don't know.

I do the same... or 80/20. Just depends on the type of burger I'm making.

 

[MadAl]

I've been trying various percentages (90, 87, 85, 83 70) and the 85 really seems to be the perfect content to keep the meat from being excessively crumbly and dry.

 

[themoneycollector]

Wow........I'm guessing my GFs side of the family is very health conscious, 93/7 or 95/5 if it is available Black Angus (her family raises them).

I'm with you on this one, usually 95/5 as leaner is less available

 

[JonDot]

I use ground Turkey 85/15.I also add my own seasoning blend to the mix.

 

[CigarStone]

I use ground Turkey 85/15.I also add my own seasoning blend to the mix.

eeeeeeeuuuuuuuuuuuuuuuuuu!

How much seasoning does it take to kill that taste

 

[JonDot]

I use ground Turkey 85/15.I also add my own seasoning blend to the mix.

eeeeeeeuuuuuuuuuuuuuuuuuu!

How much seasoning does it take to kill that taste

:laugh: It's really not bad at all.My Doctor told me I need to limit red meat to once a week.I eat so much chicken,turkey & fish that any day now I think I am going to sprout feathers & gills & start shooting eggs out my butt! :laugh:

 

[beyond the band]

Half ground chuck, half ground sirloin. Whatever that equates to I don't know.

My sentiments exactly.
I grind my own and mix it.

 

[cigar_skip]

I like 80/20 on the cooktop or 75/25 on the grill, adds the right smoke/flame when cooked over coals with the higher fat.

 

[FactoredReality]

I like to do 50% 80/20 50% venison. Just enough fat to hold the burger together.