The best ground meat for a burger
Next time, you won’t buy ready-made hamburgers, but make them entirely yourself. So what is actually the best ground meat to use? Or are all types okay? We have the answer.
We want to be honest: making a burger from random supermarket ground meat is absolutely not-done. Burger meat needs to have a high fat percentage (20 to 30 percent). The ground meat you buy at the supermarket almost never contains that much. Why is that fat so important? It ensures that your burger stays deliciously juicy while grilling. If there isn’t enough of it in the meat, your hamburger will become dry and tough.
Ultimate tip
Not every type of ground meat contains that high fat percentage. So, if you really want to do it properly, you need ground meat from a specific cut of meat. The ultimate tip comes from Jamie Oliver. ‘For the best burgers, go to the butcher and ask him to put chuck steak, neck, through the meat grinder for you,’ he says in his cookbook about comfort food. According to Jamie, neck has the perfect balance of fat and flavorful meat. And ever since we discovered this tip, we really don’t want anything else. Juicy burgers guaranteed.
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