I’m having a discussion with a new restaurant owner about his burgers. He wants to provide the best burger he can so he’s using 80/20 round. In his mind he thinks a better, leaner cut will automatically be a better burger. I think his burgers are dry and crumbly. Am I right thinking if he bumps it to 70/30 it will be a better juicier burger?
Summary
- Technique matters more than fat content in achieving juicy burgers.
- 80/20 is standard for great thick burgers while 70/30 is recommended for thin patties.
- Quality of meat and cooking equipment play crucial roles in burger texture.
- Homemade grinding can provide control over fat content and meat quality.
CHILLAS317’s Insight
If 80/20 is coming out dry and crumbly, it sounds more like a technique issue. More fat generally means more flavor, but proper cooking is key to juicy burgers.
96dpi’s Tip
Less talking, more tasting! Conduct blind taste tests with friends to evaluate greasiness, flavor, and juiciness between 70/30 and 80/20 burgers.
I_am_the_cheeseman’s Wisdom
80/20 for thick grillybois, 70/30 for thin smashybois. Each fat ratio is best suited for specific burger styles.
DunebillyDave’s Recommendation
80/20 is the go-to choice in most restaurants. Controlling fat content through homemade grinding allows for tailored blends and quality meat selection.
If you have a Kitchen Aid stand mixer, I recommend the grinder attachment. You can control the fat content and cut of meat for the perfect burger.