"If you've ever wondered why your homemade burgers aren't as good as the ones you get out, you may want to reconsider which fat ratio of beef you use. Luckily, you're not without a compass. Many celebrity chefs have been vocal about their preference - Ina Garten is no exception. In a Food Network video, Garten recommends using ground beef with a lean-to-fat ratio of 80/20 (80% fat to 20% lean)."
"Many other chefs, including Alton Brown and Bobby Flay, agree with the Barefoot Contessa's assessment that 80/20 is truly the sweet spot. Too little fat (as in 85/15 or 90/10) and the burger will indeed dry out as Ina says, possibly breaking apart and losing much of its moist, umami succulence in the process. Go the opposite extreme, however (as in 70/30), and you'll risk the burger shrinking up and becoming overly greasy."
"So, how to choose the best ground beef for burgers? While some people may base their decisions solely on budget or reputation (Angus or Waygu anyone?), it's important to note that whether you're buying the five-pound package of hamburger meat or throwing down a chunk of change for organic grass-fed beef, the bottom line is, if you're someone who's never considered lean-to-fat ratios, Ina Garten's 80/20 recommendation is a great place to start."
The lean-to-fat ratio of ground beef determines hamburger flavor and texture. An 80/20 lean-to-fat ratio (20% fat) provides moisture and savory richness without excessive shrinkage. Ratios with too little fat, such as 85/15 or 90/10, produce dry burgers that can break apart and lose umami succulence. Ratios with too much fat, such as 70/30, cause patties to shrink and become greasy. The 80/20 balance adds enough fat to pack in flavor while maintaining patty size. For home cooks choosing ground beef across budgets and labels, starting with 80/20 is a practical guideline.
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