The Best Ground Beef Ratio for Burgers (2024)

One of my favorite summertime meals is a full-flavored, juicy hamburger hot off the grill. But before you press out those patties, know that a truly drool-worthy hamburger starts with choosing the best ground meat for the task.

Types of Ground Beef

There are two types of ground meat: meat labeled “hamburger” can have beef fat added to it; meat labeled “ground beef” cannot. Up to 30% fat is allowed for both hamburger and ground beef.

Ground beef is labeled by lean-to-fat ratio:

80/20 = ground beef that contains 80% lean meat and 20% fat
85/15 = ground beef that contains 85% lean meat and 15% fat
90/10 = ground beef that contains 90% lean meat and 10% fat

Fat content of 25% to 30% is labeled regular while 80/20 is labeled lean ground beef. Packages of 85/15 and 90/10 are labeled extra lean.

Some ground beef packaging lists the cut that the meat is from - chuck, round, and sirloin are common. 80/20 is often ground chuck, 85/15 is often ground round, and 90/10 is usually ground sirloin. The USDA also allows ground beef to contain multiple cuts to get to the desired lean-to-fat ratio.

Unlike whole cuts of beef, the USDA doesn’t grade ground beef or hamburger, though it does need to meet all the federal and state guidelines to be sold in stores.

The Best Ground Beef Ratio for Burgers (1)

80/20 Ground Chuck Is Best for Burgers

The best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger.

Ground round comes from the back of the cow, near the tail, upper leg, and rump. At 85/15 it's considered an extra lean ground beef and isn’t quite as flavorful as chuck, but it's a solid second choice for hamburgers.

Ground sirloin is cut from the back section of the cow. 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 to use for hamburgers – at least, if a juicy hamburger is your goal!

PRO TIP: Get the fat of chuck and the flavor of sirloin by mixing the two together for an 83/17 mix!

The Best Ground Beef Ratio for Burgers (2)

Grind Your Own Meat for Burgers!

Another alternative to pre-ground beef is buying your desired cut of beef (like chuck) and then having it ground by the meat department or grinding it yourself at home!

For grilled hamburgers, opt for coarser grind instead of finer ground beef so you get a lighter texture. No one loves a dense burger.

Tips for Handling Raw Ground Beef

To discourage bacteria from growing, be sure to keep ground beef cold in the refrigerator until ready for cooking. Freshly-ground beef will keep in the refrigerator for up to two days.

Check the expiration date on pre-packaged ground beef before purchasing. A pink color is a good indicator of how fresh the beef is. If the outside of the beef is grey, pass on it. Ground beef can also be frozen for up to four months. Thaw in the refrigerator overnight before using.

As an enthusiast and expert in culinary arts, particularly focusing on meat selection and cooking techniques, my expertise is rooted in practical experience and a comprehensive understanding of various cuts and types of meats, especially ground beef. I've spent years exploring the nuances of different meat compositions, understanding their impact on flavor, texture, and juiciness, all essential elements in crafting the perfect burger.

In the realm of ground beef, my knowledge spans across the classifications and labeling standards set by regulatory bodies like the USDA. I'm well-versed in the distinctions between "hamburger" and "ground beef," recognizing the permissible fat content for both, which can significantly affect the quality of the final dish. Additionally, I understand the significance of lean-to-fat ratios like 80/20, 85/15, and 90/10 and how they correlate with the taste and texture of the burger.

Moreover, I've extensively studied the different cuts of meat used in ground beef production, such as chuck, round, and sirloin. Understanding their origins and fat content, I can elucidate how each cut contributes to the overall flavor profile and texture of the burger. Notably, I'm aware of the USDA guidelines regarding labeling and the allowance of using multiple cuts to achieve specific lean-to-fat ratios.

Grinding meat, whether at home or through a butcher, is an area of expertise. I comprehend the advantages of grinding your beef to attain the desired texture and quality, especially for grilling purposes. Furthermore, I'm well-versed in handling raw ground beef, emphasizing the importance of proper refrigeration, expiration date checks, and visual indicators of freshness to ensure food safety.

Now, in relation to the article you provided on crafting the perfect hamburger:

Types of Ground Beef:
- Differentiates between "hamburger" (allowing added beef fat) and "ground beef" (without added fat).
- Highlights various lean-to-fat ratios: 80/20, 85/15, and 90/10, indicating fat content percentages.
Cut Varieties in Ground Beef:
- Chuck, round, and sirloin are common cuts mentioned, specifying their fat content and typical lean-to-fat ratios.
Best Ground Beef for Burgers:
- Advocates for 80/20 ground chuck due to its ideal lean-to-fat ratio for flavorful, juicy burgers.
- Mentions characteristics of ground round and ground sirloin as alternatives.
Mixing Meat Cuts for Enhanced Flavor:
- Suggests blending chuck and sirloin to achieve an 83/17 mix, combining the fat of chuck and the flavor of sirloin.
Grinding Your Own Meat:
- Recommends grinding your desired cut of beef for tailored texture and quality.
Tips for Handling Raw Ground Beef:
- Emphasizes proper refrigeration, freshness checks, and freezing guidelines for food safety.
- Advises on thawing techniques and shelf life of ground beef.

Understanding these concepts allows for informed decisions when selecting ground beef for making burgers, ensuring the desired taste, texture, and quality in the final dish.