Best Ground Beef For Burgers

6

What exactly is “the best ground beef for burgers?” What ingredients and what types of meat go into the most mouth-watering burgers? Let’s find out. Burgers are one of my favorite meals. In order to make the best burger, you need high quality ground beef. Burgers are one of my favorite meals. In order to make the best burger, you need high quality ground beef.

The Best Ground Beef Mix Ratio for Burgers

Not every blend will give you a great burger. An 80/20 mix is ideal, and here’s why.

Hamburger patty with arrows pointing to it.

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.

Hamburger with onion tomatoes and lettuce on a bun on a wooden plate

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!

A bowl of ground beef to show what kind of ground beef to buy for burgers.
Lori Rice

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.

Best Hamburger Patty Recipe

Best Hamburger Patty Recipe – Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time! These juicy, delicious homemade hamburgers are ready in less than 30 minutes and are a must-make for your next cookout.

Best Burger Recipe

Best Hamburger Recipe

Close your eyes, and picture the perfect hamburger.

Is it a thin diner-style hamburger patty, or a thick steakhouse-sized burger? Seared to the peak of juiciness on a grill or in a flat griddle?

With or without cheese?!

Make burgers your way and have them come out flawless every time with what I consider to be the Best Hamburger Patty Recipe, in my humble opinion.

It’s a classic all-American recipe for mouthwatering burgers that can be cooked on the grill, on the stovetop, as thick 1/3 pound patties, or as ultra-thin griddle patties.

Get ready, because you are about to make the burger of your dreams, people!

best hamburger recipe

The Best Hamburger Patties

What makes this absolutely the Best Hamburger Patty Recipe?

These burgers offer a rich and meaty taste, with a punch of zesty herbs that can be customized with your preferred flavors. A few simple key ingredients help to consistently create juicy hamburger patties, no matter which cooking method you prefer.

And while you’ll love the terrific savoriness of these homemade hamburgers on their own, they are excellent for loading with your favorite toppings to create truly one helluva great burger. This is sure to be your go-to recipe for easy burger patties from scratch!

homemade burgers

What Ingredients You Need to Make Homemade Hamburgers

The secret to incredibly juicy burger patties is the addition of crushed crackers or panko breadcrumbs to hold in the natural fat and juices.

We definitely recommend using crackers if you have them. Adding crushed crackers is an old-school method to add more flavor than plain breadcrumbs. Plus, it’s super handy for using up that package of crackers you’ve had sitting in the pantry for weeks.

Here is everything you need to make the best homemade hamburger patties:

  • Ground chuck – We prefer an 80 lean/20 fat ratio for the juiciest burgers.
  • Crushed crackers or Panko bread crumbs – The best binders for juicy hamburgers.
  • Worcestershire sauce – Adds a deep beefy, smoky flavor.
  • Egg – To bind all of the ingredients together without drying.
  • Milk – The enzymes help to soften and tenderize the ground beef.
  • Seasonings:Salt, Garlic Powder, Onion powder, Pepper, or other spices of choice.

It’s helpful to save prep time and add lots of flavor to your patties by adding dried spices rather than fresh herbs to the hamburger mix. For instance, you can incorporate red pepper flakes for a spicier burger, a bit of cumin and chili powder for a Southwestern-inspired bite, or parsley and dill to create a Mediterranean taste.

Tell us your favorite hamburger seasonings in the comments below!

How to Make The Perfect Burger Every Time

It seriously only takes mere minutes to make restaurant-quality hamburgers from scratch. Prep your work space and ingredients before getting started and you’ll be whipping out hot plates from your home kitchen (or backyard) in no time!

Here’s how:

  1. First, set out a large mixing bowl and add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, and spices.
  • Use your hands to thoroughly combine until the mixture is very smooth.
  1. Next, press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties. Like so:
  • Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties of your desired thickness. You typically want hamburger patties to be slightly larger than the buns they’ll be served on since they’ll shrink a bit in the cooking process.
  • Place the formed patties on the baking sheet. With thick patties, press a dent in the center of each patty, so they don’t puff up while cooking.
  • You can stack the patties with sheets of wax paper between layers if needed.
  1. Then, preheat the grill or a skillet to medium heat, approximately 350-400 degrees F.
  • I love using a cast-iron skillet for getting that drool-worthy caramelized sear on the burgers.

How to Make The Perfect Burger Every Time

It seriously only takes mere minutes to make restaurant-quality hamburgers from scratch. Prep your work space and ingredients before getting started and you’ll be whipping out hot plates from your home kitchen (or backyard) in no time!

Here’s how:

  1. First, set out a large mixing bowl and add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, and spices.
  • Use your hands to thoroughly combine until the mixture is very smooth.

2. Next, press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties. Like so:

Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties of your desired thickness. You typically want hamburger patties to be slightly larger than the buns they’ll be served on since they’ll shrink a bit in the cooking process.

Place the formed patties on the baking sheet. With thick patties, press a dent in the center of each patty, so they don’t puff up while cooking.

You can stack the patties with sheets of wax paper between layers if needed.

3. Then, preheat the grill or a skillet to medium heat, approximately 350-400 degrees F.

  • I love using a cast-iron skillet for getting that drool-worthy caramelized sear on the burgers.

Best Burger Recipe Continued

For thick patties: Grill or fry the patties for 3-4 minutes per side for a medium burger.

For thin patties: Cook on the griddle for 2 minutes per side.

Ideally, you only want to flip your burgers once or twice during cooking.

Pro Tip: Homemade cooked hamburger patties will keep well tightly wrapped in plastic wrap, or in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.

Get the Complete (Printable) Best Hamburger Patty Recipe Below. Enjoy!

hamburger patty recipe

Easy Burger Recipe

Stack the hot patties on hamburger buns, and dress up with your favorite hamburger toppings and condiments.

Pictured below left is Lt. Dan’s dream burger, a thick backyard barbecue classic with lettuce, tomato, and pickles, and a bit of mayo and mustard.

On the bottom right, my gotta-have hamburger offers two thin patties, each covered by a slice of melted American cheese, and all loaded with tomato, pickles, crispy fried onions, and bbq sauce.

Other great toppings you can use are red onions, ketchup, butter grilled buns, and served with either onion rings or sweet potato fries. 

At least we can agree that the best homemade hamburgers are served with a heaping side of cajun fries, shoestring fries, or baked french fries!

Frequently Asked Questions

WHAT CAN YOU ADD TO THIS PERFECT HAMBURGER PATTY RECIPE?

This simple, terrifically basic recipe for Easy Homemade Hamburger Patties is great for customizing with your favorite spices.

Try incorporating some punches of flavor by adding any of the following ingredients to the raw hamburger mix, or putting them right on top of your cooked burgers:

  • Crushed red pepper
  • Shaved serrano (spicy!) or jalapeno (milder) peppers
  • Chopped fresh scallions or cilantro
  • Barbecue sauce
  • Soy sauce
  • Diced red or white onion
  • Shredded or crumbled cheeses like cheddar, gouda, mozzarella, or blue cheese

HOW CAN I MAKE THE BEST GLUTEN-FREE HAMBURGER PATTIES?

Although this particular recipe is not gluten-free, it can be easily adjusted using GF-friendly Panko breadcrumbs and gluten-free buns.

CAN YOU BAKE THEM IN THE OVEN?

When you bake hamburger patties, you must use high heat so an exterior crust forms. Set the oven to 450 degrees F and place a baking sheet in the oven so it gets hot like a griddle. Once hot, transfer the patties to the hot pan. If making thin patties, bake/roast for 2-3 minutes per side. If making thick patties, bake/roast for 5-6 minutes per side.

The Best Ground Beef for Great Burgers

Post Image

What makes a good burger? There have been endless debates about grilling vs. stovetop, size of the patty, bun choice, condiments, cheese, and seasoning, but let’s get down to the very first choice you have to make: buying the ground beef. Start with the right ground beef and you’re well on your way to making a tasty burger, no matter your cooking method or garnishes.

Post Image

The Best Kind of Ground Beef to Buy for Burgers

When buying beef for burgers, there’s just one basic rule of thumb: Go for ground beef with a high fat content. The hallmark of a good burger is one that is nice and juicy when you bite into it, and you just can’t get that juiciness if you buy really lean ground beef. Burgers are usually cooked at a fairly high temperature to get a nice crust and/or char on the outside, but to keep the inside moist, you need fat.

At the store, look at the label on the package or ask the person behind the counter if you’re not sure. What you’re looking for is the percentage of fat. For a tasty burger, get ground beef that’s labeled around 20% fat (which means 80% lean) or more. Since burgers are really all about the beef, stay away from extra-lean ground beef, which will cook up dry and tough.

Beyond fat content, freshly ground is always great, especially if they do it in-store or to order. Freshly ground means it hasn’t been sitting around for a long time, plus it’s also less likely to be compressed with packaging or have been moved around a lot.

Grass-fed or conventionally raised is really up to your preferences or your budget, but don’t ever be afraid of fat in your burger!

Leave a Reply

Your email address will not be published.

Like
Close
TheSuperHealthyFood © Copyright 2022. All rights reserved.
Close