Burger Science: Grind Ratios, Blends, Smash vs Thick & Safe Temps

Burger Science: Grind Ratios, Blends & Smash vs Thick

From fat percentage and grind size to Maillard sear physics—here’s how to make jaw-dropping burgers every time.

Fat % & Blends

  • 20–30% fat is the juiciness zone for most burgers.
  • Classic blend: Chuck-heavy. Richer: add brisket/short rib. Leaner meats (elk/venison) benefit from pork fat.
  • Binders? Pure-meat patties sear best; use binders only for delicate mixes.

Grind Size & Handling

  • Medium grind for thick patties; finer for smash.
  • Keep meat cold; handle minimally to avoid dense patties.

Smash vs Thick

  • Smash: 2–3 oz balls, smash once on ripping-hot surface, flip when deeply browned.
  • Thick: 6–8 oz, sear then finish to temp; consider two-zone or reverse sear.

Seasoning, Buns & Cheese

  • Salt just before cooking for best crust.
  • Lightly toast buns; choose melty cheeses (American, cheddar, Swiss).
  • Keep toppings balanced to let beef shine.

Food Safety

  • Ground beef should reach a safe internal temperature (use a fast thermometer).
  • Avoid cross-contamination; chill promptly.