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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


View Poll Results: What is your fav meat to fat ratio for burgers?
85/15 9 10.59%
80/20 55 64.71%
70/30 18 21.18%
other 3 3.53%
Voters: 85. You may not vote on this poll

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Old 08-16-2019, 07:11 PM   #1
MountainMan
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Default Burger love... meat/fat

So what's your fav meat to fat burger?
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Old 08-16-2019, 08:02 PM   #2
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Unless it's from a Butcher, 80/20 is the norm in the market here. Have tried leaner but fat = flavor in this case.
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Old 08-16-2019, 08:04 PM   #3
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80/20...

amen
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Old 08-16-2019, 09:10 PM   #4
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I like more 70/30
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Old 08-16-2019, 09:42 PM   #5
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80/20 for beef
70/30 for venison
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Old 08-17-2019, 05:51 AM   #6
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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.
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Old 08-17-2019, 06:20 AM   #7
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Quote:
Originally Posted by cowgirl View Post
80/20 for beef
70/30 for venison
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.
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Old 08-17-2019, 06:32 AM   #8
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Quote:
Originally Posted by Monkey Uncle View Post
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.
Amen. but, I love 70/30 for tacos, or griddle or fried burgers.
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Old 08-17-2019, 07:33 AM   #9
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I grind my own so not really sure but I figure its usually around 75/25 or 80/20.
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Old 08-17-2019, 07:49 AM   #10
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I am an 80/20 fan
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Old 08-19-2019, 09:40 AM   #11
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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.
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Old 08-19-2019, 09:46 AM   #12
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80/20 , when I see a restaurant advertise that they use "ground sirloin" all I can think of is "dry burger"
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Old 08-19-2019, 09:49 AM   #13
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I don't like the burger to be 1/2 the size I started with when I am done. However, fat makes the burger better. So I split the difference and went 80/20.
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Old 08-19-2019, 09:50 AM   #14
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Someone answered other. If you're making burgers with something other than listed, would you please elaborate on your answer??
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Old 08-19-2019, 06:12 PM   #15
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Quote:
Originally Posted by Goose52 View Post
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.
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.
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