JUMP To TOP                USDA INCOMPETENCE: 

NOTE: The USDA usually doesn't do stupid stuff like this; but, they accidentally left an overlap of percentages. Example:90 / 10 can be labelled as EITHER ground round or ground sirloin by your Butcher, his choice. 

JUMP To TOP                FAT CALORIES VS FAT CONTENT:

1) The labelled fat / lean percentages are only measured by weight and NOT by volume or calories. As we all know, fat weighs a lot less per cubic inch than does lean muscle.

2) According to the USDA, four ounces of lean ground beef (90 percent lean, 10 percent fat) is worth 199 calories, with 11g of fat. Given that there are nine calories in each gram of fat, 99 of those total calories, or 49.7 percent of them, come from fat.

3) Similarly, four ounces of extra-lean ground beef (95 percent lean, 5 percent fat) is worth 155 calories, with 5.6 g of fat, or 33.3 percent of its total calories.

4) But to put this into some perspective, four ounces of ground chuck (which is 80 percent lean and 20 percent fat), most commonly used in burgers, chili, and meatballs, contains 287 calories and 22.6 g fat, which comprises 71 percent of them coming from fat.

JUMP To TOP                GROUND BEEF FACTOIDS:

1) While hamburger is usually made only from tough meat scraps with extra added fat, ground beef can contain ANYTHING, this also includes scraps from even the most expensive cuts of meat.

2) If the label says it's ground chuck, round or sirloin, then those must be the only cuts included in the grind.

3) Admittedly, fat calories ARE lost due to the grease discarded in the frying pan and liquid being drained off before consumption. The amount lost according to a study done by Iowa State University, is approximately 50%.

4) The amount of fat content DOES indeed affect the juiciness and taste of Hamburger. A 4-Oz. portion of ground Wagyu beef contains 330 calories, or about 83 calories per Oz. In comparison, a 4-Oz. portion of 95 percent lean ground meat contains 193 calories. Like to make a guess as to which one tastes better?

JUMP To TOP                GROUND BEEF NAMES:

The USDA has laid ground rules for the names that may legally be used for different types of ground beef:

GROUND BEEF: 70% lean 30% fat. Additional fat may be added to reach the 30% limit. A lot of fat inside means good flavoring for taco's, chili, spaghetti, etc. where it can be drained off after browning.

HAMBURGER: Same as ground beef, but CANNOT have any added fat - The fat content is whatever it is.

GROUND CHUCK: 80~85% lean, 20~15% fat. GREAT for hamburgers.

GROUND ROUND: 85~90% lean, 15~10% fat. A low flavor. Use in recipes where the hamburger cannot be drained after cooking. Meatloafs, etc.

GROUND SIRLOIN: 90~92% lean, 10~8% fat . Lowest in flavor. Good only for weight watching. Requires flavor additives or seasonings to taste good.

JUMP To TOP                GRILLING & FRYING A HAMBURGER:

To grill a GREAT hamburger: Divide the ground beef into equal sized chunks. Shape the each chunk VERY LIGHTLY into a patty. You do NOT want to pack it AT ALL. Once it is shaped into a patty, use your thumbs to lightly press a circular dent in the top that takes up at least 3/4 of the entire patty's diameter. The dent will make the patty cook and swell up to an even height. Place the patties on the grill grate with the dent up. Grill until nicely charred. Flip each patty over and grill with the grill lid closed until done to your liking. Add cheese, etc. during the last minute of cooking

NEVER, EVER, AT ANY TIME, PRESS ON TOP OF THE PATTY WITH YOUR SPATULA!!!!!

#1: It squeezes the fat out of the burger which causes flare-ups.

#2: It squeezes the juices out of the burger which GREATLY reduces the flavor.

#3: It stinks and smokes up the back yard.

#4: DO NOT PLAY WITH YOUR GRILLING FOOD! LEAVE IT ALONE!

HOWEVER - - - -

Pressing on the top does create thin uneven edges which will crisp up quite nicely on a grill.

JUMP To TOP                HOMEMADE HAMBURGER MEAT:

Easy and fast if charcoal grilling burgers or making meat loaf, well worth the small effort. Making your own hamburger has a herd of plusses with the only negative being that it is not as quick as buying it already ground for you (almost though).

#1: YOU DON'T HAVE TO COOK IT UNTIL IT BECOMES SHOE LEATHER!

#2: You get to control the fat content.

#3: You get to control the bone content.

#4: You get to control the scrap meat content.

#5: The home ground texture is to die for.

To make 1 pound of hamburger, purchase an 8 Oz chuck roast and an 8 Oz sirloin steak. Cut both into 1" cubes, cutting off and discarding any large easily accessible fat pieces. Place the chuck cubes in the food processor and pulse 10 times (1+ seconds per pulse). Repeat for the sirloin cubes.

NOTE: If making hamburger for chili, stop at 6 pulses.

If there are any big pieces left after pulsing, discard them as they most likely contain grizzle.

Lightly mix the chuck and sirloin together with your hands. DO NOT SQUEEZE WHILE MIXING! It is now ready to store covered in the refrigerator for up to 3 days. Hamburger made fresh in this way does NOT have to be cooked until well done! Medium rare to medium makes for a REALLY TASTY hamburger.

Make your patties exactly 5 Oz Each. Lightly shape them so they are about 4 inches in diameter and ½ an inch thick. Make a shallow dent in the top of each patty so that as the meat puffs up during cooking, the middle and the edges of each patty end up being the same thickness when done.

Four Unbreakable Hamburger cooking rules to live by:

#1: NEVER EVER NEVER press on the top of the patty with your spatula while cooking.

#2: Turn each patty over ONE TIME ONLY! About 4 minutes per side for medium.

#3: Let the cooked patties stand undisturbed covered with an aluminum foil tent for 5 minutes after cooking.

#4: Add any cheese on the top just before tenting (Add a toothpick to keep the aluminum foil from touching and sticking to the cheese).

JUMP To TOP