Session 80 — Burgers: Fat Ratios, Grind & Shape
Skill: Understanding ground beef fat content; burger blending; the smash burger technique vs. thick patty
Read first: - The Food Lab's Best Burger — why most home burgers go wrong and how to fix them - The Smash Burger Technique Explained — why the smash works
What you're learning: Ground beef fat content determines juiciness. 80/20 (chuck) is the standard for burgers; leaner grinds produce drier patties. The smash burger works because immediate surface contact with a screaming-hot pan maximizes Maillard browning across the whole patty surface — more crust per bite than any thick patty can achieve. The thick patty works for a different reason: interior moisture and texture that smashing destroys.
Exercise A — Smash Burger: - 80/20 ground chuck, 3–4 oz balls (don't compact them — keep loose) - Screaming-hot cast iron; place ball, smash immediately with a spatula - Season salt and pepper; cook 90 seconds; flip; add cheese; cook 60 seconds - Serve on a toasted bun with simple condiments
Exercise B — Thick Patty: - 80/20, 6–7 oz patties, 3/4 inch thick; make a dimple in center to prevent puffing - Same cast iron or grill; 2–3 minutes per side for medium-rare - Rest 2 minutes before serving
Compare: Which do you prefer? Why?
Full Meal: Burgers (both styles) + Serious Eats — Crispy Potato Wedges + Classic Coleslaw
| Component | Notes |
|---|---|
| Protein | Smash burger AND thick patty — compare side by side |
| Starch | Crispy Potato Wedges — crispy exterior, fluffy interior; a useful weeknight technique |
| Veg | Coleslaw — creamy, acidic counterpoint to the rich beef |
🎥 Compare Notes: Late Night Smashed Cheeseburger — J. Kenji López-Alt — Kenji's late-night smash burger technique. Watch how hard he presses, when he salts, and the crust he achieves. Compare your lace edges and melt to his.