What grind of beef makes the juiciest burger?

Best beef grind for a juicy burger

Choose a grind with enough fat to keep the patty moist while cooking. For most home cooks, an 80/20 (lean-to-fat) blend is ideal: it provides good flavor, renders fat as the burger cooks, and helps form a tender interior without being greasy.

If you prefer a slightly leaner burger that still stays juicy, 85/15 is acceptable, but expect a firmer texture and a bit less juice. Avoid very lean grinds (like 93/7) for classic burgers; they dry out easily and need added binders or sauces.

Tips for using different grinds

• 80/20 — Best balance of juiciness and structure for most burgers.
• 85/15 — Slightly leaner, good if you want less rendered fat but still decent flavor.
• 70/30 — Extremely rich and juicy but can be greasy and shrink more; best for smash-style cooks.
• Mixtures (chuck + brisket or chuck + short rib) — Blend for deeper beef flavor and improved texture.

Mixing fresh ground beef at home from selected cuts (chuck, short rib, brisket) gives the best control over flavor and fat content. If buying pre-ground, check packaging date and fat ratio.

Handling and forming

• Keep meat cold: chill the bowl, the grinder (if using), and your hands to prevent smearing and excessive fat warming.
• Lightly form patties: overworking causes dense burgers. Press just enough to hold shape.
• Make a slight dimple in the center of each patty to reduce doming during cooking.

With the right grind and gentle handling, you’ll get a juicy, flavorful burger every time.