What Is The Best Ground Beef For Burgers


If you’re looking for what is the best ground beef for burgers, then you’ll love this article. We discuss everything from the leanest cuts of beef to the fattiest cuts so that you can select exactly what you’re looking for. If you have a favorite burger recipe or need to find the meat for a new recipe, then look no further!

Here’s How To Choose The Best Ground Beef For Your Burgers
Have you always wanted to create the juiciest, tastiest burger, but can never get your meat to just the right texture? Your choice in ground beef may be the culprit. While you don’t necessarily have to go overboard and purchase Wagyu beef or the most expensive, marbled meat on the market, selection does matter. The manager’s special of ground beef that’s been sitting in the meat section all week just won’t cut it.

As Taste of Home points out, where you decide to purchase your beef is important. Grocery store beef certainly has its time and place, especially when you account for affordability. However, it’s likely that it won’t yield the best tasting burger out there. You should seriously consider visiting a high end store like Whole Foods, a local butcher, or a meat market instead. The price might be a little to a lot higher, but it’s worth it for a once-in-a-lifetime, home-cooked burger. According to Skips Meat Market, butcher meat is generally fresher and higher quality. You get to watch the butcher cut and package the meat right in front of you, and bonus, you’re supporting a local business.

You should select ground beef based on fat percentage and grind level
The Spruce Eats notes that the best burger comes down to the fat percentage and the grind level. Fat is important in a burger, because it gives the beef its moisture and flavor. Most cooks agree that the optimal ground beef for a burger has a fat content between 15 and 20%. However, you may consider a 30% fat content if you plan to cook the meat to medium-well, per Taste of Home. If you’re making well-done burgers, you may even need a 60/40 blend, which will prevent the meat from drying out after a long cooking time.

In addition, a coarse grind works best for burgers, according to The Spruce Eats. A coarse grind is a setting on the grinder that allows the meat to be loosely ground instead of finely ground. This process allows for more aeration, which gives the meat a softer, more enticing texture. Want a pro tip? Don’t do much forming and mashing of the patty, as this can ruin the aeration in the meat and make for a tough burger.

If you’re wondering which cut of red meat works best for burgers, Spoon University recommends ground chuck. Ground chuck comes from the front shoulder of the cow and contains about 15 to 20% fat. In fact, taste testers for Cook’s Country ranked ground chuck as the best meat for burgers over ground sirloin, ground round, and ground beef.

How Much Ground Beef For Burgers?

Purchase six ounces of ground chuck that is 80 percent fat and 20 percent lean for each burger you make. More meat per burger may seem like a good idea at first, but it is harder to cook a larger burger patty to the proper temperature all the way through.

Each pound of ground beef yields enough ground beef to create four burgers. You may increase the number of burgers you receive by 30 percent by using some less expensive fillers, such as bread crumbs and diced onion, if money is an issue. What amount of meat do I need to make 12 burgers?

How much ground beef do I need for burgers?

1. Form equal-sized balls of ground beef from the ground meat. Every piece is completely customizable in terms of how much ground beef you want in each one. Classic burgers are often served in portions ranging from a quarter pound (4 ounces) to 6 ounces in weight.

How many burgers can 1lb of ground beef make?

If you’re preparing your own burger patties (either to save money or because you enjoy making burgers), figure on four burgers per pound of beef if you’re saving money.

How much beef does it take to make a burger?

Divide the ground beef into two halves. Raw burger patties should be between 4 and 6 ounces in weight (for a quarter-pounder, for example). Make an effort to split the meat into equal-sized parts; this will guarantee that all of the burgers are finished at the same time.

How much ground beef do you need for 6 hamburgers?

More by Tess

  1. Burgers for 4 persons = 6 burgers. burgers for 6 persons = 9 burgers Burgers for 12 persons = 18 burgers.
  2. For homemade hamburger patties, plan on using 4 to 6 ounces of ground meat per hamburger patty if you’re preparing them from scratch. If each burger weighs 6oz, the following is how much you should anticipate purchasing:
  3. 4 persons – 24 ounces (1 1/3 pounds) 36 ounces for 6 persons

How much beef do I need for 4 burgers?

  1. Burgers for four persons (six total).
  2. 6 burgers for 6 people.
  3. Burgers for 12 persons equal 18 burgers.
  4. Estimate that you will need 4 to 6 oz.
  5. of ground beef per patty if you are creating the hamburger patties from scratch.

According to the size of each patty (6oz), you should budget for the following: ;
For 4 people, you’ll need 24 ounces (1 1/3 pounds).The serving size for six persons is 36 ounces.

What is the best meat ratio for burgers?

When it comes to burgers, 80/20 ground chuck is the ideal choice since it has 80 percent lean meat and 20 percent fat. Grocery-store ground chuck is ground from the shoulder and has an 80/20 lean to fat ratio (i.e., it’s not too lean) for a wonderfully tasty and juicy burger that’s easy to eat on the go.

How many pounds of beef do I need for 8 burgers?

For 8 burgers, I’ll double the recipe and use 1 pound lean ground beef (with a maximum fat level of 17 percent) and 1 pound medium ground beef (with a maximum fat content of 17 percent) (maximum content 23 percent ). This will result in a burger that is wonderfully juicy. In a large mixing basin, whisk together the eggs and seasonings until well blended.

How many burgers do you need per person?

In the case of hamburgers, allow for 2 hamburgers per person (at 4 ounces per burger), for a total of 8 ounces per person while preparing the meal. Furthermore, the portion sizes may differ based on what time the meal is served.

How many burgers can one cow make?

The usual 200 pounds of beef from a cow that is processed into minced meat would provide around 800 burgers per cow if the meat were ground into hamburger patties. As a result, the approximate answer to how many burgers can be made from a single cow is either: If you mince all of the meat, you can make 1600 quarter-pound burgers.

What size should burgers be?

  1. Form a ball out of 5-6 ounces of meat by softly tossing it from hand to hand until it is evenly distributed.
  2. The patties should be at least as wide as your bread and around 3/4 to 1 inch thick, depending on the size of your bun.
  3. Your thumb should be placed in the centre of the burger to assist it in maintaining its form while cooking the burger.
  4. These patties may be prepared ahead of time and stored in the refrigerator.

Do I need to add egg to ground beef for burgers?

Incorporating Egg into Hamburger Meat If you’re using lean ground beef with a high fat content, the components should hold together well enough on their own that you won’t need to add an egg to the burger. However, if you’re concerned about the meat’s ability to remain together, you can always add an egg to be on the safer side.

How big is a 4 oz burger?

A quarter-pounder burger is the normal size for a burger (4 ounces). In general, the patties should be about the same width as the buns you want to serve it on. Furthermore, it should be between 3/4 and an inch thick. Now that you’ve learned about the different burger sizes, you’re probably wondering what more you should know.

How much is a serving of ground beef?

The serving size for ground beef, or any other meat, should be 3 to 4 ounces, depending on the cut. According to the United States Department of Agriculture, adults who are not physically active require between 5 and 6.5 ounces of protein-rich meals each day on average.

Is a half pound burger too big?

Depending on the toppings, dressings, and other ingredients, 1/2 pound is decent to excellent.

How many Oz is a hamburger bun?

What is the weight of a hamburger bun?

1 oz28
1 roll43

How to make the best burger meat?

To a large mixing bowl, add the ground beef. Use your hands or a spoon to gently break it apart. Season the ground beef with salt and pepper to taste. Gently combine the spices with the ground beef until everything is well-combined. Step number two. Separate the burger meat into four 8-ounce-thick patties and place them in the refrigerator.

What is the best ground beef to buy for burgers?

When it comes to burgers, 80/20 ground chuck is the ideal choice since it has 80 percent lean meat and 20 percent fat. Grocery-store ground chuck is ground from the shoulder and has an 80/20 lean to fat ratio (i.e., it’s not too lean) for a wonderfully tasty and juicy burger that’s easy to eat on the go.

How much salt do you put in a ground beef burger?

In a large mixing bowl, evenly distribute the 1/2 teaspoon salt over the ground beef. Gently shape the meat into four balls, then softly press into patties that are 4-inches wide and 1-inch thick.

Burgers 101

A burger might seem quite simple to prepare, but not all burger recipes are created equal. Whether it’s for a pan-seared burger made on a stovetop, or a classic backyard burger served at a Fourth of July barbecue, the perfect burger recipe starts with the right cooking techniques.



Heat your grill up before cleaning it with a sturdy grill brush. Any residual debris will come off hot grates much easier than cool ones.


Grab a wad of paper towels with a pair of long-handled tongs and dip them in a bowl of vegetable oil. When the towels have absorbed the oil, run them over the cleaned grill grate.


The oil will burn off at first. Continue to dip the towels into oil and slick down the grate; it will become “nonstick.” When the grate turns black and glossy, your grill is good to go.


Three common mistakes to avoid in the quest for the perfect burger.


Just dusting salt on the exterior of shaped patties doesn’t cut it. Put the ground beef in a bowl. Lightly break up the meat with your hands and sprinkle evenly with salt. Use 1 teaspoon of table salt for 1½ pounds of ground beef, the amount you will need for four burgers.


Ground beef is not Play-Doh. The more you handle it, the denser and more rubbery it will become when cooked. After you’ve seasoned the meat, divide it into individual portions and, with lightly cupped hands, shape into patties. As soon as the patties hold together, stop!


Flip the burgers just once—after they’ve developed deep brown grill marks—and don’t be tempted to press on them. Pressing down on the burgers as they cook squeezes out the flavorful juices, which end up in your grill (causing flare-ups) instead of in your burgers.


Many of us depend on thermometers when we’re grilling expensive steaks, but when we grill (cheap) burgers, we think we needn’t bother. Wrong. For consistently delicious burgers cooked to just the right degree of doneness, don’t guess. Take the temperature in the center of each burger with an instant-read thermometer.

MEDIUM-RARE BURGER: 125 to 130 degrees, 2 to 3 minutes per side

MEDIUM BURGER: 135 to 140 degrees, 3 to 4 minutes per side

MEDIUM-WELL BURGER: 145 to 160 degrees, 4 to 5 minutes per side

WELL-DONE BURGER: 160 degrees and up, 5 minutes and up per side


Making a shallow indentation in the center of the patty is the first step toward a great burger.

The collagen, or connective tissue, in ground meat shrinks when heated. This causes the bottom and sides of the meat to tighten like a belt, which forces the surface of the burger to expand. To prevent a bubble burger, press a 1/4-inch divot, or indentation, in the center of each patty. The collagen will still tighten, but the indented meat won’t bulge.


If you start with a flat burger patty…


…you’ll end up with a bulging burger like this one. 


Pressing a small divot into the center of each patty…


…keeps the burgers from bulging. The result? Perfect burgers. 


Most recipes simply call for “ground beef,” but, as any supermarket shopper knows, the choices are much more varied. What are the differences between ground round, ground chuck, and ground sirloin? And what about fat content, which can range as low as 7 percent?

To find out, we prepared burgers using each type of ground beef and held a blind tasting, asking tasters to comment on the taste and texture of each burgers The results were clear; differences between the cuts were obvious and noted across the board. Types of ground beef are listed below in order of preference.  

Ground Chuck

Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our tasters for its “rich” flavor and “tender,” “moist” texture. The best choice for burgers.

Ground Sirloin

Tasters found ground sirloin a bit “dry” in burgers, though it did have “good beef flavor.” Cut from the midsection of the animal near the hip, ground sirloin usually ranges in fat content from 7 to 10 percent.

Ground Round

Lean and tough, ground round comes from the rear upper leg and rump of the cow. Tasters rejected the round as “gristly” and “lacking beef flavor.” The fat content ranges from 10 to 20 percent.

Ground Beef

Any cut or combination of cuts can be labeled “ground beef,” so consistency is a problem. Because ground beef may have as much as 30 percent fat, greasiness can also be an issue. Our tasters dismissed the ground beef as “mushy,” with an “old boiled beef taste.” 

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