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Tip #1: Pick an 80/20 Beef-to-Fat Ratio Making a juicy, flavorful hamburger starts with using the ideal beef-to-fat ratio. In this case, we recommend an 80/20 ratio—that's 80% beef to 20% fat; just enough fat to make it juicy.
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Ground beef with 20 to 25% fat is just about perfect, so look for an 80/20 blend. More fat and the burger can fall apart. Less fat and the burger will turn out dry. If your butcher will grind beef to order, ask for a coarsely ground chuck roast, or a mixture of brisket and sirloin. How to Form a Perfect Patty
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Position the chimney starter on the bottom of grate of your grill, and light the paper. You will have hot coals in 15 to 20 minutes. If you're using a gas grill, open the lid, turn on the gas, and light the grill. You want to get your grill up to 450 to 500 degrees before adding your patties.
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Go to any grocery store and you'll see many forms of ground beef; anything from 70/30 all the way up to 93/7. This is the ratio of lean meat to fat. A 70/30 blend is going to be 70% lean meat and 30% fat. That means 93/7 has almost no fat. Do not think for one minute you're going to get a juicy, mouthwatering burger with a 93/7 blend.
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Season the beef with salt and pepper and form into four 1/2-inch-thick patties; make a small indentation in the top of each patty using your finger or a small spoon. Grill the burgers about 6.
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Choose the best burger meat Ground chuck is a great all-purpose, buy-it-anywhere choice for burger recipes. Whatever you do, look for beef with a fat content of 20%. That 80/20 ratio is the.