1 Step to a Better Burger

April 22, 2013 | By | Comments (2)


Yes, you want your family to eat healthy, but sometimes that requires sacrificing taste—case in point: using lean ground beef to make hamburgers or meatballs. Now that grilling season is upon us, try this trick instead to make sure you don’t end up with dry burgers.

Instead of choosing 90 percent lean ground beef, opt for ground chuck instead. It is generally 80 to 85 percent lean, but up to 15 percent of that fat will cook off in the pan, and if you drain it, it will be just as healthy as the lean ground beef, but will be much juicier.

Need some burger recipes for inspiration? Check out these 10 Gourmet Burger recipes, and a few more tips for delicious beef burgers.


  1. Matt

    I think this post is hoo-ey.

    April 23, 2013 at 10:37 am
  2. Jerri Munn’s

    Totally true. Restaurants have known this for years. You have to have fat to make a juicy burger and most of it cooks out, even on a flat top. If you only buy 90% lean, you can add a little ground pork to get the same affect. And season it before you cook it!

    April 23, 2013 at 5:25 pm

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