MountainMan
Full Fledged Farker
- Joined
- Nov 30, 2007
- Location
- Mountains of Colorado
So what's your fav meat to fat burger?
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Burger love... meat/fat
- Thread starter MountainMan
- Start date
Unless it's from a Butcher, 80/20 is the norm in the market here. Have tried leaner but fat = flavor in this case.
tom b
somebody shut me the fark up.
- Joined
- Oct 12, 2015
- Location
- Temecula, CA
I like more 70/30
Monkey Uncle
is one Smokin' Farker
- Joined
- Oct 26, 2014
- Location
- Somewhere, somehow
80/20
If I go any leaner than that, the burger isn't juicy. Any fattier, the burger shrinks too much, and I can't keep the grease flare-ups under control.
If I go any leaner than that, the burger isn't juicy. Any fattier, the burger shrinks too much, and I can't keep the grease flare-ups under control.
i add 10% beef suet to my ground venison. yeah, it's lean but i like the texture better compared to venison burger that added fatty hamburger or pork sausage.
frankenfab
Take a breath!
Amen. but, I love 70/30 for tacos, or griddle or fried burgers.
sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I grind my own so not really sure but I figure its usually around 75/25 or 80/20.
I am an 80/20 fan
EricD
is Blowin Smoke!
- Joined
- Aug 8, 2014
- Location
- Framingham, Taxachusetts
I grind my own, so I'm guessing, like Sudsandswine. But I usually add bacon fat to my blend too.
If I have to buy ground beef, I'll look for 70/30, but it's rare you'll find it. Mostly 80/20 on the shelves.
If I have to buy ground beef, I'll look for 70/30, but it's rare you'll find it. Mostly 80/20 on the shelves.
redchaserron
Full Fledged Farker
- Joined
- Sep 14, 2015
- Location
- Lafayette, La
80/20 , when I see a restaurant advertise that they use "ground sirloin" all I can think of is "dry burger"
EricD
is Blowin Smoke!
- Joined
- Aug 8, 2014
- Location
- Framingham, Taxachusetts
Someone answered other. If you're making burgers with something other than listed, would you please elaborate on your answer??
Suet works great! Sometimes I grind up fatty bacon and add to the venison.
Like you, I like venison burger a bit lean. I love the flavor of venison and don't want to change it too much.
BillN
somebody shut me the fark up.
85/15 from 100% grass fed beef not cooked beyond med/med well to insure retained moisture.
Last edited:
I answered 70/30, but when i buy preground, I buy 73/27 whenever my local Kroger has it.
I prefer to grind my own, either chuck or brisket, which i figure is somewhere in that range.
BTW, wife really prefers the ground brisket.
I prefer to grind my own, either chuck or brisket, which i figure is somewhere in that range.
BTW, wife really prefers the ground brisket.
m-fine
is One Chatty Farker
- Joined
- Apr 25, 2016
- Location
- Rochester/Finger Lakes NY
80/20 is the sweet spot for me, maybe 75/25. The key is loose grind. Pack in in tight and the texture goes to hell in a hurry.
Badjak
is one Smokin' Farker
- Joined
- Jun 23, 2016
- Location
- In the hot Zambezi Valley
I make my own and go for 75/25
But honestly it is probably closer to 80/20 as the fat percentage is fat and some meat
I put in "other" as I am not absolutely sure
But honestly it is probably closer to 80/20 as the fat percentage is fat and some meat
I put in "other" as I am not absolutely sure
