Burgers with 92% lean meat

In a word, yes. You need some fat to bind the meat, and the grease helps to feed the fire on the grill.

I used 85/15 and it does fine. 80/20 is too fatty for my tastes.

I use eggs and bread crumbs to bind them. Can I add melted butter to that mix and still cook them on the grill?

quote:

---

I use eggs and bread crumbs to bind them.

---

You don't need this for lean meat FWIW

I make deer burgers all the time with nothing but deer meat that is 99% lean.

I basically make smashburgers. Keep the thin and cook hot and fast. I just know that they will kinda fall apart, but I like that.

I get all my ground beef from Costco and their ground meat is 88/12 lean to fat ratio.

I will buy a package and they usually weigh in the 6-8 lb. range. I'll use 4 lbs. to make 8 burgers to fit on the large seeded buns I like and they come out great.

The rest of the ground meat gets frozen until I use it for making tacos.

80/20 is the restaurant standard but some use 73/27 and that makes a damn fine burger.

quote:

---

Thank me later for your delicious burgers.

---

can he thank you now?

quote:

---

80/20 is the restaurant standard but some use 73/27 and that makes a damn fine burger.

---

Which restaurants use 73/27? I’m curious. It will be interesting to know next time I go there.

quote:

---

I use eggs and bread crumbs to bind them. Can I add melted butter to that mix and still cook them on the grill?

---

In this case, don’t worry about your fat. Lol.

You’re making meatballs, not burgers.

quote:

---

Did I frick up getting 92% lean ground beef for burgers this weekend?

---

Not if you like dry burgers. I always use chuck if I don't make my own blend.

quote:

---

thought the leaner the meat the better it is period.

---

Why did you think that? Fat is incredible.

quote:

---

I use eggs and bread crumbs to bind them.

---

Please stop using this method. There are plenty of threads here about burger techniques. All you need is beef, salt, and pepper.