Your choice in ground beef may be the culprit.
AsTaste of Homepoints out, where you decide to purchase your beef is important.
Grocery store beef certainly has its time and place, especially when youaccount for affordability.
However, it’s likely that it won’t yield the best tasting burger out there.
According toSkips Meat Market, butcher meat is generally fresher and higher quality.
Fat is important in a burger, because it gives the beef its moisture and flavor.
In addition, a coarse grind works best for burgers, according to The Spruce Eats.
This process allows for more aeration, which gives the meat a softer, more enticing texture.
Want a pro tip?
If you’re wondering which cut of red meat works best for burgers,Spoon Universityrecommends ground chuck.
Ground chuck comes from the front shoulder of the cow and contains about 15 to 20% fat.
