The Reason Lean Burger Meat Isn't The Best For Grilling

Most people would agree that the perfect burger, while not necessarily a healthy diet staple, is well worth the calories and fat. According to Verywell Fit, a single patty burger clocks in at 265 calories and 10 grams of fat before adding all the bells and whistles like cheese, bacon, and special sauce.

Despite the popularity of burgers, due to health concerns, Americans have cut back on consuming red meat. According to a 2020 Gallup Poll, 23% of Americans reported consuming less red meat than the previous year, with 31% of women changing their diet versus 15% of men. They're not alone. Over the past 15 years, the United Nations Food and Agriculture Organization has reported a global decline in beef consumption, per The New York Times.

Research by the Harvard School of Public Health found that frequently consuming red meat can lead to an increased risk of premature death, diabetes, cardiovascular disease, and certain forms of cancer. While burgers can be made with leaner proteins like ground turkey and chicken or chopped fish like salmon, tuna, and shrimp, sometimes only a beefy burger will satisfy your craving.

In an attempt to have it all, home cooks may be tempted to purchase ground beef with a lower-fat-to-lean meat ratio to reduce the saturated fat in their next burger. While the meal will definitely deliver fewer calories, lean meat isn't the best ingredient for grilling burgers. Here's why.

Fat is necessary for a juicy, flavorful burger. As the fat renders during cooking, it fills in tiny gaps between the pieces of ground meat, creating a juicy bite each time. Since beef burgers should be cooked to 160 degrees, a burger without enough fat will end up dry and crumbly (per The Spruce Eats). Choosing the wrong type of meat is one of the biggest mistakes when grilling burgers. If beef burgers are what you crave, save the lean meat for another recipe and focus on flavor.

Chef Vanessa Cantave, a Hormel contributor and caterer, told Mashed that the perfect burgers are made with "ground chuck, rib, or porterhouse, where the fat is so wonderfully marbled throughout the meat," adding that 80/20 chuck is her go-to. Chef Cory Harwell of Carson's Kitchen likes to create a burger blend using "75% ground chuck, 15% ground brisket, and 10% ground short rib," per Eat This, Not That.

Tom Mylan, known as the "Meat Prophet" and the head butcher at The Meat Hook in Williamsburg, New York, says how you like your burger cooked influences how lean you can make your burger. Talking with First We Feast, Mylan suggests a 70/30 lean-to-fat meat ratio when serving the burger medium-rare to medium-well. If you prefer a well-done hamburger, Mylan says you should amp up the fat to 40% to keep the patties from turning into hockey pucks. Finally, burgers that still moo should have less fat since the marbling won't have much time to render on the grill, meaning rare-meat lovers can opt for a 90/10 blend.