Showerthought: A customer from my old shop in Boise called our ground chuck 'too lean' for burgers.

He said 'fat is flavor, not a flaw' and insisted on 80/20, which honestly made me rethink my whole grind. Anyone else get pushback on standard lean mixes?

2 comments

2 Comments

the_logan5d ago

Yeah that "fat is flavor, not a flaw" line is dead on. I was listening to a food podcast a while back and they said the same thing, that a lot of home cooks end up with dry burgers because they're scared of the fat. The guy on the show said 80/20 is basically the sweet spot for keeping it juicy without being a total grease bomb. Makes total sense when you think about it.

butler.abby4d ago

Totally agree, that 80/20 mix is key. My husband used to buy the lean stuff and wonder why his burgers tasted like cardboard. I finally got him to switch and the difference is crazy. It's like the fat just melts into the meat while it cooks instead of running off. Now we won't even bother with the 90/10 stuff, it's just not worth it.