They say the best burgers have the perfect ratio of fat to meat, so you get the juiciest bite. Oftentimes, you can’t tell what the ratio is in regular ground beef from the supermarket. More fat means a juicier but looser patty, while leaner meat can lead to a dry burger.

What’s the solution? Grinding your own cuts of meat to get the ratio that you like! It takes a bit of trial and error and a lot of elbow grease if you don’t have an automatic meat grinder. I used chuck as the lean base, and then tried mixing it with rump, shortrib, top blade, and even pancetta just to mix things up.

What do you guys think? Do you prefer more fat or less? Let me know in the comments!

Erwan Heussaff
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