Meat Content

Day 1: Meat Content

The most important thing to consider when making the ultimate hamburger is the meat content. It is important to understand the different types of ground beef and how to properly balance between the fat and meat. This must be done properly to ensure the perfect amount of flavour – especially since fat gives burgers much of their flavour.

Tip 1: You want your offering to be juicy – but not dripping with fat.

Tip 2: If you select a meat that’s very lean to please dieters, it often dries out and becomes crumbly during the grilling process.

Tip 3: Ground beef can be any cut or combination of cuts, and contains up to 30 percent fat.

Tip 4: Ground chuck typically contains 20 percent fat.

Tip 5: Ground sirloin often weighs in at 15 percent fat.

Tip 6: Ground round is the leanest, averaging 11 percent fat.

Tip 7: A fat content of 15 to 20 percent makes the juiciest burger without adding gristle or too much grease.

Tip 8: Use a combination of chuck and sirloin to achieve the best taste and consistency.

Tip 9: Patties should be about an inch thick in order to stay moist in the centre while retaining a crust. Patties shrink on the grill, so be sure to make them wider than the bun.

Try This: Mix 3 parts beef with one part sausage to add spice OR equal parts of beef and lamb for gyro- style results!

Check back tomorrow when we will cover the importance of choosing the right BUNS & BREAD!