Fat Percentage in Burgers

[ELittle]

For burgers I use an 80/20. I add in the Worcestershire sauce, fresh cracked black pepper, a little salt, and that's it. Then I usually let it sit for a few hours to get happy, then take it out of the fridge about 30 minutes before i'm ready to cook.

I've also made burgers from fillet mignon. The fat content was surprisingly high as shown by the giant amount of smoke they produced on my gas grill but they still kind of fell apart.

Edit to add

 

[BigJake6904]

70/30 on a chewy Sourdough bun

Marinated in a 50/50 Orange Juice and Worcestershire, topped with Lemon Pepper and Original "Campfire" Burger, Beef & Steak Seasoning (from bulkbeefjerky.com)

 

[insight]

85/15 ground sirloin. I like to know what part of the steer the beef came from.

Doc.

Exactly

 

[AVB]

85/15 is the norm but I will use 80/20.