73 27 Ground Beef For Burgers


73/27 ground beef for burgers is surprisingly a healthier choice to the ‘leaner’ (and more expensive) 81/19. In this article from Men’s Health, you’ll learn that the 73/27 ground beef has 25% less fat but still tastes delicious when cooked. It’s also 80% cheaper than buying 81/19 ground beef.

Cooking Burgers Using 73/27 Ground Beef

73/27 burgers on the Blackstone Griddle with caramelized onions and mushrooms

Here are 16 burgers that I made with 73/27 ground beef for a birthday party, along with caramelized onions and mushrooms, on my Blackstone Griddle. Observe how none of them inflated. Be aware that these are smash burgers.

Whenever I read about cooking up the best burgers one can concoct, it seems that most people use 80% lean/20% fat ground beef for optimal the optimal lean:fat ratio. Just enough fat to keep the patties moist and juicy, but lean enough for the burger to stand on its own. But what about 73% lean/27% fat ground beef?

Without a doubt, burgers are one of my favorite foods. I frequently make them when my family and friends are here since they enjoy them so much. While I agree that using 80/20 ground beef in a patty is fantastic, I typically purchase 73/27 ground beef from my neighborhood grocery store (Grant’s Supermarket, in southwest Virginia), where it is frequently on sale for $1.99/lb in 5-lb family packs. The idea of having that much meat to feed the entire family for only $10 is revolutionary. Even more astounding is the fact that this supermarket shop occasionally prices it at $.99 cents/lb on specific days, which is absurd to even consider.

Many people will avoid that style of ground beef and spend a little more money on 80/20 ground beef because they believe the fat/overall collective “weight” loss (in the mass of the meat) resulting from the cooking of the 73/27 ground beef is money wasted. However, the truth is that whenever you cook burgers with a high fat content, it is fine because the best burgers in the world come from not only the finished product being in high fat, but also from the process of cooking. There is nothing better than biting into a juicy, inside melt-in-your-mouth burger with a crust created by the magnificent Maillard reaction (produced by overall contact from the exterior of the burger on a scorching hot cooking surface).

Yes, when using 73/27, you will notice a lot of fat escaping from the meat and running riot, but you shouldn’t ever worry that this will become a problem. The best hamburgers in the world are once again cooked in their own rendered fat.

I will make one recommendation, though: be cautious of how many burgers you are packing into the pan when cooking burgers with a high fat content like these in a skillet, especially a scorching-hot cast-iron skillet that has been properly warmed for optimum crust creation. The result is that there will be a lot of fat that pools out when, for example, four medium-to-large burgers are cooked in a single skillet, and there is a chance that the crust won’t be the best when you flip the burgers. This is why I advise investing in an outdoor griddle because they have grease drains that will get rid of the excess fat that coats the cooking surface (Blackstone, Camp Chef, Royal Gourmet, Blue Rhino, etc.). However, if you can only use a cast iron skillet, cooking two patties at a time with some fat drained between each cook will help you achieve your goal of preparing the greatest burgers possible.

There are basically two ways to cook burgers, one of which I think is better than the other, but let’s go over both:

1.) The classic, standard patted-out burger: this is the type of burger you shape into a patty yourself. It is great, nonetheless, but here is what can lead to disaster and ultimately a burger that will be smaller than the bun you place it onto: when you form the patty, no matter how much you flatten it out into a perfect circular shape, it is going to puff up as the fat renders and the proteins contract. You can counteract this by making a shallow indention (the ‘dimple’ method) in the middle of the burger before placing it onto a hot cooking surface, about an inch or so wide. When making burgers this way, especially if I’m going to be cooking them on my charcoal grills, I have also experimented with making small slits in the burger patties with a knife along with the indention, and it has never failed me.

2.) Smash burgers (the best burger method, in my humble opinion): this is by far and away the superior method when it comes to making burgers. I wrote about it here. What you do is, instead of patting the ground beef into a patty, you make a meatball out of it, and the size of the meatball is up to you, and I don’t recommend making it too big (you can always make thin double-burgers on a bun). But you lightly pack the ground beef into a meatball, not forming it too tightly and leaving it slightly loose, and afterwards when you place it onto the screaming hot cooking surface, take a burger press or a cast iron press and smash it down. This does not force out any of the juices that you want to remain in your burger, as the internal meat has not began cooking yet. What this does do, however, is flatten the burger out to achieve maximum surface contact with the burger against the surface of the material you are cooking with, which will yield not only the best crust ever but also keep the meat moist and juicy on the inside. Since the burger is flattened properly, it won’t take but just a few minutes to be ready to flip for a sear on the other side of the meat. The finished product is a juicy inside with a delectable crust on the outside.

Despite the fact that 80/20 is often considered to be the ideal lean-to-fat ratio for burgers, 73/27 shouldn’t be overlooked simply because it has a 7% greater fat content. I rarely have problems with the meat puffing up during the cooking process when I make burgers, whether I use the indention method on pre-patted patties or smashburgers. Though it might get a little thicker, you shouldn’t have many issues.

But as always, the quality of your burger will depend on the temperature of your cooking surface. It won’t be as good if your heat isn’t high enough because you won’t get the desired crust in every gratifying mouthful you take. I guarantee that if you use the advice in this essay, your burgers will taste better.

4 secrets to a juicy burger most people get wrong

These four secrets will teach you how to make a juicy burger every single time and are backed completely by science! Plus, my exact homemade burger recipe for you to print and use.

4 Juicy Burger Secrets Most People Get Wrong | How to Make a Juicy Burger | VIDEO

Making a delicious, juicy burger is so easy and all you need are a few insider ninja skills. You don’t need any special tools and there are no special ingredients you wouldn’t find at your local grocery store.

Homemade hamburger on a blue plate with tomatoes, onions, lettuce, and cheese

how to make a juicy burger

1. use 80/20 ground beef for the best burgers

Ground beef comes in all percentages of beef to fat ratio. An 80/20 mix means there is 80% beef and 20% fat in one pound of meat. While a leaner ground beef ratio may be a bit healthier in other applications, if a juicy burger is really important to you, that 20% fat is necessary. On the opposite side of the coin, if you go with a ratio that is higher in fat, like the inexpensive 73/27 mix, you will end up with a greasy burger with not enough meatiness.

How to Make a Juicy Burger

2. the best burgers require kosher salt

Iodized salt is the least expensive salt at the grocery, so we all have it in our cabinets, but that doesn’t imply it’s the finest salt for cooking. Iodine not only changes the flavors of whatever it is added to, but also causes oversalting because of how quickly its tiny crystals dissolve. If you take away nothing else from this article, keep in mind that using kosher salt in place of iodized salt will improve the flavor of everything you cook and bake.

Don’t be afraid to use as much kosher salt as you need for each burger. For every 6 ounce patty, the ideal ratio is 1/2 to 3/4 teaspoon. Your patties’ kosher salt should be visible on the outside!

Stack of uncooked hamburger patties with parchment paper

3. do not salt your burgers until right before you grill them

Kosher salt will start to pull out water and break down the proteins in the meat as soon as you season your burgers as they are being formed. If you want soft, juicy hamburgers, wait to generously salt them until just before placing them on a hot grill. That is wonderful if you are creating a chewy sausage. It definitely makes a big impact, I assure you!

4. don’t overwork the ground beef

While you do have to work the ground beef to form them into patties, try to work it as little as possible. You should still be able to see most of the individual strands of the ground beef after it is formed. This will be really easy since you aren’t working any seasoning, binders, or extras into the meat like you would a meatloaf. Simply weigh out a 1/3 pound of ground beef, roll it gently into a ball, then form it gently into a patty about 25% bigger than your bun since it will shrink as it grills. It also helps to create a two inch dent in the center of the patty to keep the burger from swelling in the center as it cooks.

Can You Bbq Burgers With 73 Lean?

Can You Bbq Burgers With 73 Lean?

It is typical to prepare burgers using ground beef that is less than 70% lean (often 73/27 or 75/25 lean-to-fat); to cook a narrow strip of meat on the grill for the ideal crisp; and to serve the meal with the ideal sauce. When meat is cooked properly, its moisture and flesh are preserved.

What Lean Is Best For Burgers?

Make sure the burgers you buy include at least 70% lean ground beef if you want them to be the juiciest and most flavorful (30 percent fat). Lean ground beef is a good source of vitamins and comprises 80% lean and 20% fat, making it ideal for producing healthy burgers.

Can You Make Burgers With Lean Meat?

There is no better way to eat this burger than with it because the beef is of excellent quality and is made from lean ground beef. If you’re truly watching your calories, serve it without the cheese and burger bun. You’ll have an amazing flavor no matter how you make it.

What Percent Lean Is Best For Hamburgers?

If you’re going to cook 20 or more burgers, it’s preferable to get 80/20 ground beef, which is 90% lean and 20% fat. The optimal ratio for ground chuck is 20% lean to 40% fat. For a juicy, but not overly lean, burger (i.e.

How Do You Grill Lean Burgers?

A slimmer burger is the easiest to cook over medium heat, whereas a fatter burger requires more heat to cook. Burgers can be cooked directly on either side of the grill or, if the grill is already high, on the warming rack. There is minimal flipping.

Is Lean Or Extra-Lean Better For Burgers?

80% lean or more ground beef that is designated with an ild, which indicates that it has roughly 20% fat. Avoid using extra-lean ground beef when preparing hamburgers as the finished product will be rough and dry. Regardless of the fat content, fresh ground is usually preferable, especially if it is offered in stores or online.

Is 90% Lean Good For Burgers?

You may occasionally desire a juicy, fatty hamburger. Vegetarians might favor vegetable burgers as well, whichever you like. However, for a meaty burger, you can choose lean ground beef or ultra lean ground beef, both of which contain 90% or 95% fat.

Is 93% Lean Ground Beef Good For Burgers?

Any supermarket should typically carry ground beef in some form; anything up to 93/5 should be acceptable. It is the ratio of lean meat to total fat content. In other words, 93/7 contains zero fat. You won’t anticipate finding a juicy, delectable burger waiting for you as long as the burger blend is 93/7.

What Can I Add To Lean Meat For Burgers?

A pound of meat should have approximately 2 Tbsp of water.Ketchup.Sauce made with steak.Sauce for barbeques.The sauce has soy flavor and is sweetened with agave.Sauce that is hot.Mustard.Juice made from tomato.

What Is The Best Meat To Make Burgers With?

The ideal ground beef for 80/20 burgers is ground chuck, which has 80% lean meat. Despite having an 80/20 lean-to-fat ratio (ground chuck comprises 40% lean and 8% fat), this chuck is ground from the shoulder. It should be a juicy burger with a lot of taste, with a fair quantity of protein (but not too much). The top of a cow’s tail, a section of its thigh, the upper left area, or the lower right area are the four areas of its body from which the round develops.

What Is The Best Meat Blend For Burgers?

The most popular beef combinations are for steak and burgers made with chuck steak. a Tri-Tip or sirloin steak that is delicious and tender. Despite being a very lean cut of beef, sirloin is a favorite. Round has a high degree of weight and is inexpensive. I had brisket. a short rib that’s been passing itself off as meat Steak platter with hook and pastry.

How Long Do You Grill A Thin Burger?

DonenessFirst Side TimeSecond Side Time
Medium-Well4 minutes5 minutes
Well Done4 minutes6 minutes

Do Lean Burgers Take Longer To Cook?

Leaner burgers will take roughly a third less time to prepare, so keep that in mind. The best way to remove the meat from the pan is with a spatula or tongs. If a fork is used improperly, priceless juices may spill out of the wounded meat.

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