Making Juicy Burgers with Lean Round Steak
Round steak, sometimes labeled bottom sirloin, can be an affordable cut of beef. However, it’s quite lean with little marbling. To make juicy, flavorful burgers out of round steak, adding additional fat is key.
Why Fat is Important in Burgers
Fat provides moisture, richness and flavor in burgers. It also allows the burger to be cooked to higher temperatures without drying out. Round steak is about 90-95% lean. For burgers, 75-80% lean is ideal.
Adding Fat to Lean Ground Beef
To make a batch of 80% lean burgers, start with 1 pound of round steak:
- Trim steak of any connective tissue or silver skin
- Cut into 1 inch cubes
- Freeze for 30 minutes to firm up for grinding
- Grind in a food processor in batches
- Weigh out 1 pound of ground round
- Add 4 ounces (1/2 cup) of added fat, such as bacon or beef fat
- Gently mix together before forming patties
The added fat should compose about 20% of the total weight, giving you the 75% to 80% ratio for juicy burgers. Refrigerate or freeze the beef mixture until ready to cook. Be sure to season the patties well.
Enjoy your frugal and flavorful burgers!
