How to make the Perfect Burger at home, according to science.

Summary by Krater

An investigation into the food science of ground beef fat content, comparing 93/7, 80/20, and 70/30 ground beef blends through liquid release, browning, and taste tests. Concludes that while higher fat beef yields better flavor and crust, 80/20 is the most versatile standard mix.

From the video

Answers: What is the best ground beef fat ratio for burgers?

• Ground beef fat ratios
• Burger crust formation
• Maillard reaction
• Burger juiciness and lubrication
• Beef flavor compounds

Ingredients

• ground beef 93% lean / 7% fat
• ground beef 80% lean / 20% fat
• ground beef 70% lean / 30% fat
• flank steak
• beef fat
• ground chicken breast
• kosher salt
• burger sauce
• pickles
• shredded lettuce
• red onion
• American cheese
• brioche burger buns

What it concludes

• Beef fat melts and renders into a liquid that pools on the pan, whereas lean beef releases water that is trapped in muscle fibers and steams.
• Rendered fat acts as a thermal paste that efficiently transfers heat from the pan to the food, resulting in better browning and crispiness.
• Many of the flavor molecules responsible for beefy flavor are concentrated in the beef fat rather than the meat itself.
• Adding 20% beef fat to ground chicken makes a juicier burger with better crust formation, but it still tastes primarily like chicken.
• Poaching ground beef in water prevents the Maillard reaction because water cannot exceed 212 degrees Fahrenheit.
• 80/20 ground beef provides the best overall balance of flavor, crust formation, and juiciness for everyday burger making.