A Better Beef Burger

Get the inside scoop on how to make a better-tasting burger.

Burger Basics

Grass-Fed Beef

It's late afternoon, and that age-old dilemma lurks: What's for dinner? There's always that age-old solution: hamburgers! But which ground beef to buy? The supermarket offers so many. And what about the health factor? Beef is loaded with bad fat, right?

Well, yes, the choices are many. And bad fat? Not necessarily. It's all about lean-to-fat ratio, plus there's a little secret component, oleic acid, the same heart-healthy monounsaturated fat found in olive oil. And remember the dieter's lament: no fat, no flavor. So let's look at those choices. Ground chuck has traditionally been the go-to burger selection. Its higher fat content, about 20 percent, makes if flavorful and juicy, and it's inexpensive. Ground round is the runner-up, about five percent leaner and a bit more expensive. In third place, ground sirloin, at about 10 percent fat, and pricey. And then there are the specialties, brisket, skirt or short rib, which add unique flavor, but also add time grinding at the butcher or at home in the food processor, and money.

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