Over the years, a good burger has become the American standard for a classic meal. The classic hamburger or cheeseburger is both a hearty lunch and a filling dinner.
In the United States, people eat nearly 30 billion pounds of beef every year. A lot of that is in the form of burgers. A study done in 2022 found that the average American eats about 60 burgers a year. This makes ground meat, which is used to make hamburger patties, one of the most popular foods in the whole country.
As you might have guessed, those numbers didn’t get so high because people made their own hamburgers. Most of the hamburger meat Americans eat comes from fast food chains.
While these franchises certainly produce a quick and juicy burger, it’s a far cry from a great burger. In addition, the typical fast food burger is loaded with saturated fat, preservatives, and empty calories. We suggest that you skip those burgers and instead make your own burgers at home with grass-fed beef.
A good burger is always a good choice, whether you’re having a patio party with family and friends or just want to make a fancy meal instead of going to a stuffy restaurant. So, how do you make the perfect burger that tastes great and is good for you and the environment?
A lot of questions might come to mind. What spices do you use to season your own meat? How long do you cook the patty? What kinds of toppings or sauces do you put on your burger?
A lot of the answers to these questions are based on preference. One thing stays the same, though: if you want to make the best burger, you should always start with high-quality 80/20 beef, which is the juiciest and easiest to cook.
Making Perfectly Juicy 80/20 Ground Beef at Home
For burger lovers, 80/20 is the magic ratio. This blend of 80% lean beef and 20% fat makes for the juiciest, most flavorful burgers and meatballs. But pre-packaged 80/20 beef can be expensive and you never really know the source. For the best quality and taste, consider grinding your own beef at home. With the right cuts and techniques, you can achieve the ideal 80/20 ratio for deliciously moist ground beef.
Choose the Right Cuts
The starting point for great ground beef is choosing cuts of beef with just the right amount of marbling. Look for these well-marbled cuts:
-
Chuck Roast – The shoulder area has the perfect amount of fat, making chuck a go-to for juicy ground beef Chuck produces a 75/25 to 80/20 ratio when ground.
-
Brisket – All that intermuscular fat makes brisket an ideal candidate for bumping up the fat content in a blend.
-
Short Ribs – This well-marbled cut adds tremendous beefy flavor in addition to fat.
-
Round – Super lean round is low in fat at 90/10. Mix with a fattier cut to achieve 80/20.
-
Sirloin – Usually 85/15 to 90/10, sirloin adds nice flavor but not much fat on its own.
For the best results, choose chuck roast, brisket and/or short ribs as your primary cuts and supplement as needed with leaner sirloin or round.
Trim and Cut the Meat
Trim off any large pieces of external fat or silverskin since you want to control the precise ratio of fat to lean. Cut the meat into 1-2 inch cubes to make grinding easier. For food safety, keep the meat very cold while preparing. Partially freeze for 30 minutes before grinding if using an attachment, or place cut meat in the freezer for 10 minutes prior to pulsing in a food processor.
Choose Your Grinding Method
A dedicated meat grinder produces the best texture, but you can also use a stand mixer attachment or food processor to grind meat at home. For stand mixers, the grinder attachments can handle up to 2 pounds of meat at a time. For larger batches, a food processor is a good option but don’t overfill it. Pulse rather than continuously grind in batches.
Mix and Grind
For DIY 80/20, first grind half brisket or short rib trimmings and half sirloin or round. Then add additional fattier cuts and regrind as needed to achieve the desired ratio. Mix thoroughly between grindings and add seasonings if desired. For food safety, keep meat chilled while grinding.
Form Perfect Patties
Lightly shape 80/20 ground beef into patties without over-handling to avoid dense hockey pucks. Make indentations with your thumb on both sides to prevent puffing. For best results, let patties rest in the fridge for at least an hour before grilling or pan frying to allow flavors to meld.
Cook Thoroughly and Safely
Always use a meat thermometer to ensure ground beef reaches an internal temperature of 160°F, the safe minimum cooking temperature. Let rest 3 minutes before serving.
For Perfect Burgers Every Time
-
Grill over medium heat, 4-5 minutes per side for 1/2 pound patties.
-
Avoid pressing down on patties, which causes juices to escape.
-
Flip only once during cooking for best results.
-
Add cheese at the very end to prevent sticking.
-
Make a shallow indent in patties to prevent puffing up.
-
Brush buns with butter or oil and toast lightly on grill.
Store Properly for Maximum Freshness
-
Refrigerate unused ground beef within 2 hours of grinding.
-
Freeze ground beef in an airtight container for 3-4 months.
-
Thaw frozen ground beef overnight in the fridge.
-
Cook or refreeze within 1-2 days of thawing.
By grinding beef yourself, you control the fat ratio for the most flavorful, juicy outcome. Follow these steps for satisfying homemade burgers and meatballs all summer long. Ditch the mystery meat and enjoy chef-quality results and savings with DIY 80/20 ground beef.
Frequently Asked Questions about 80/20 Ground Beef
What is 80/20 ground beef best used for?
The 80/20 lean to fat ratio is ideal for burgers, meatballs, and any ground beef dish where you want moisture, fat for flavor, and a firm texture after cooking. Avoid using 80/20 for dishes like chili or sauces where you drain off the fat.
What is the leanest ground beef I can use for burgers?
While super lean 100% or 93% lean ground beef may seem appealing for health reasons, the lack of fat can lead to dry, crumbly burgers. Shoot for 80/20 or 85/15 for the best flavor and texture.
Is 80/20 ground beef healthy?
While fattier than some extra lean options, 80/20 ground beef eaten in moderation can be part of a healthy diet. The fat adds moisture, flavor, and satisfaction so you eat less. Just be mindful of portions.
What meat should I buy to make 80/20 ground beef?
Look for chuck roast, brisket, and short ribs for meat cuts that have about 20% fat content. Supplement as needed with leaner sirloin or round to achieve the 80/20 ratio when grinding your own beef.
Should I use 85/15 or 80/20 for meatloaf and meatballs?
For meatloaf, stuffed peppers, or meatballs, go for a fattier blend like 75/25 or even 70/30 ground beef. The higher fat content keeps the mixture moist during longer cooking times for these dishes.
What is the healthiest ground beef?
Grass-fed and organic ground beef from reputable local sources is healthiest. Grass-fed has higher omega-3 levels than conventional beef. Organic certification means no hormones, antibiotics, or artificial ingredients.
How do I know if ground beef has gone bad?
Signs of spoiled ground beef include a sour, ammonia-like smell, a slimy texture, or visible mold. The meat will turn from red to grey or brown as it spoils. When in doubt, throw it out.
Can you freeze 80/20 ground beef raw?
Yes, freezing 80/20 ground beef keeps it fresh for 3-4 months. Break bulk packages into recipe-sized portions before freezing for easy weeknight meals. Always thaw in the refrigerator, never at room temperature.
Is it OK to use expired ground beef if it was frozen?
No, never cook or eat expired ground meat, even if previously frozen. The freeze date does not reset the expiration date on the package. Follow safe food handling practices and discard any expired ground beef.
Can I make my own 70/30 ground beef?
Yes! To make a 70/30 blend, start with 50% brisket or chuck roast and blend with 50% round or sirloin. Adjust ratios as needed to achieve the 70% meat and 30% fat target.
The ideal 80/20 ratio really does make the juiciest burgers and meatballs. By grinding your own beef, you control the fat content while also saving money and avoiding mystery bagged meat. Follow these tips for incredible homemade ground beef all grilling season long.
What Does 80/20 Mean?
You might see a ratio like 80/20, 90/10, or 70/30 on the packaging of ground beef you buy at the store, from a butcher, or online through 99 Counties. This ratio is the balance between lean meat and fatty tissue mixed together in the ground beef. When a butcher makes ground beef, they take most of the cow’s lean meat from the shoulder and mix it with scraps from other parts of the animal. These trimmings have a lot of fat, which lets the butcher choose how the ground beef is mixed.
What Are the Most Common Ground Beef Ratios for Burger Patties?
Below are the most common ground beef ratios that you’ll find in beef burgers:
These blends are usually the fattiest ones you’ll find in a regular grocery store. They’re not very useful for making burgers. There is too much grease on the pan because of the higher fat content, which could even start a grease fire.
However, 70/30 meat would be perfect for something like meatloaf or meatballs. People like you who cook at home can add breadcrumbs to these dishes while they are being prepared. This changes the texture of the meat. The meatballs stay nice and juicy because the extra fat in the ground beef keeps the breadcrumbs moist.
Here is our sweet spot for burgers.
80/20 means 80 percent lean ground beef with 20 percent fat. This ground beef recipe has excellent flavor without needing much else.
Though ground beef with almost no fat will probably still need some extra flavors to make it taste its best. It’s best to use 90/10 blends for gravy or stew, which already have other fattier ingredients that the beef can work with.
Secret to Saving Money On Ground Beef? Grind Your Own!
FAQ
How is 80/20 beef made?
How to cook 80% ground beef?
How to make regular ground beef lean?
What is the 80 20 ratio of ground beef?
Is 80/20 ground beef good for burgers?
This is why the 80/20 ratio of ground beef is the best for making your burgers. Additionally, 80/20 ground beef has just the right amount of fat content to keep your burgers moist, which helps to maintain the overall flavor profile. This will keep you from serving burgers that are dried out or have a bland flavor.
What is 80/20 ground beef?
You have likely found yourself in the grocery store or at the butcher’s counter pondering over the various ground beef options at some time in your life. This is because there are many different types of ground beef and different leanness levels. When it comes to 80/20 ground beef, you are getting about 80% lean meat with about 20% fat content.
Is 80/20 ground beef lean?
This is because there are many different types of ground beef and different leanness levels. When it comes to 80/20 ground beef, you are getting about 80% lean meat with about 20% fat content. While many people choose to go with meat that has a lower fat content for health reasons, you may want to reconsider for a few reasons.
Does 80/20 ground beef have more fat?
What it does mean, however, is that, yes, there is more fat content in 80/20 ground beef than 90/10. However, it is the proportion of fat to calorie that is important. For 80/20 ground beef, it means that 20% of the meat overall comes from fat content.