I’m a chef & you should always use a certain amount of fat to make the perfect burger – the exact number you need

A CHEF has claimed burger fans should always use a certain amount of fat when making the perfect patty. Paul Vaccari, who owns the butchers the Piccinni Brothers, said the ideal ratio of lean to fat is 80-20. He told the Huffington Post: “That is what produces that juicy, flavorful burger people look for.” Vaccari […]

A CHEF has claimed burger fans should always use a certain amount of fat when making the perfect patty.

Paul Vaccari, who owns the butchers the Piccinni Brothers, said the ideal ratio of lean to fat is 80-20.

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Burger fans should use a certain amount of fat when making the perfect patty, a chef says (stock image)[/caption]

He told the Huffington Post: “That is what produces that juicy, flavorful burger people look for.”

Vaccari warned that a leaner burger tends to be drier and a fattier burger can be “sloppier and messy”.

Meanwhile, Ashraf El-Gharby branded an 80-20 ratio as the “magic mix”.

He said: “A good burger has a nice mouthful feel that envelops your taste buds.”

Butcher Israel Feuerstein, who owns The Rabbi’s Daughter, said those who opt for a burger with a lean-to-fat ratio of 80-20 should cook their patty either medium or medium-rare.

He said: “If they’re cooking them more well-done I suggest closer to a 75/25 mix.”

Dieticians such as Amy Peck have said using ground beef and choosing a lean to fat ratio of either 80-20 or 85-15 tends to produce the “juiciest and tastiest” burgers.

Meanwhile, celebrity chef Graham Elliot, who was known for his judging role on the hit show MasterChef, said it’s beneficial to put ice cubes in the middle of your patty before grilling it.

He told  FoxNews.com: “Make your patties, then put your little ice cube in there, and then when you grill it, it keeps it moist and keeps it from getting dried out.”

Graham said the meat doesn’t need to be prepared in a special way.

He added: “People always end up doing the same mixture for a burger as they do with meatloaf or a meatball, they put all the pepper and onion in it.

“You don’t want to do that. You want it to be just straight meat.”

Whenever grilling or barbecuing meat, it’s important to cook burgers thoroughly.

Officials at the USDA’s Food Safety Inspection Service advise: “Cook food to a safe minimum internal temperature to destroy harmful bacteria.”

Cooks should use a food thermometer to make sure the food has reached a safe minimum internal temperature as meat and poultry can brown very quickly when grilled.

Officials recommended: “Cook beef, pork, veal, and lamb (steaks, roasts, and chops) to 145°F and allow to rest for 3 minutes. Hamburgers made of ground beef, pork, veal, and lamb should reach 160°F.

“All poultry (including ground) should reach a minimum of 165 °F.”

Officials warn: “NEVER partially grill meat or poultry and finish cooking later.”

Meanwhile, chef Danny Kim, who is known as dannygrubs on TikTok, has revealed his tricks when it comes to turning a McDonald’s burger into a gourmet dinner.

And, celebrity chef Susy Massetti has shared a series of money hacks that will help make your food go further.