The Best Ground Beef for Burgers, According to a Butcher

Fat Content: A blend with 80% lean meat and 20% fat (80/20) is ideal for juicy, flavorful burgers.

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Chuck Beef: Ground chuck is the most recommended cut, offering the perfect balance of flavor and fat.

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Brisket Blend: Mixing brisket with chuck can enhance the beefy flavor and texture.

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Short Rib Blend: Adding short ribs to the grind results in a rich, tender burger with deep flavor.

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Freshly Ground: Freshly ground beef from the butcher is always better for texture and taste than pre-packaged meat.

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Avoid Extra-Lean Beef: Lean beef (90/10 or higher) tends to result in dry, less flavorful burgers.

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Custom Blends: Butchers can create custom blends of different cuts (like sirloin, chuck, and brisket) tailored to your taste.

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Coarse Grind: A coarser grind provides a better texture for burgers, allowing for more juice retention

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