What's The Best Ground-Beef-To-Fat Ratio For A Perfect Burger? Here's What Experts Say.

relish the chance to work with customers. “When consumers have a butcher grind meat, they have the option of making alterations,” Wilson said. For her, however, the ideal approach is just good old-fashioned chuck at the 80/20 blend. “When I’m grinding meat for a burger, I usually start craving one.” She said she does get customers who have read a recipe in a newspaper where someone is using different blends of beef, and that prompts them to ask for customization.

Feuerstein said he generally recommends the 80/20 blend when people are cooking their burgers medium to medium rare. “If they’re cooking them more well-done, I suggest closer to a 75/25 mix.” Feuerstein also said the best meat for hamburger is chuck, and he’s observed that the popularity of cooking shows has led more customers to talk about “mixing it up with different blends.”When it comes to eating hamburgers, consumers get the green light as long as it’s in moderation.

, said, “The main thing we should be getting from eating is enjoying our food.” Denison said the percentage of fat definitely affects flavor — “so a burger isn’t worth it if it’s super dry.” She said the 80/20 ratio is what’s typically recommended, and limiting yourself to one hamburger a week is best., a registered dietitian nutritionist in Katonah, New York, agrees. ”If you’re going to eat a burger, then enjoy it,” she said.

. “It has an improved fat profile, with less saturated fats and more omega-3 fatty acids than grain-fed cattle,” she said.also touts the benefits of grass-fed beef: “It is leaner, but I find the flavor is much more nuanced than grain-fed; there’s a terroir in the burger like you find in wine.” Davis said the benefit of working with a butcher is that they can add more fat to the grass-fed mix to bring it to that 80/20 sweet spot.

Butchers and nutritionists alike say that as the price of beef has gone up, they’re seeing their customers and clients make some changes. “I’m seeing even burgers are becoming somewhat of an indulgence,” El-Gharby said. Feuerstein said his customers are buying sliders for children, rather than full-size burgers. “But,” he said, “I think especially in the summer, home cooking replaces dining out as people are able to entertain outdoors.

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