What Is the Ideal Fat Ratio for a Burger? (80/20 Explained) | BB52
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What Is the Ideal Fat Ratio for a Burger?

If you remember one number about burgers, make it this one. The fat ratio is the single biggest lever on how juicy your burger turns out.

Short answer

The ideal fat ratio for a burger is about 80/20 — roughly 80% lean meat to 20% fat. That balance keeps the patty juicy and full of flavour without being greasy. Leaner blends (90/10) cook up dry; much fattier ones shrink and turn greasy.

Fat in a burger isn't a flaw to minimise — it's where most of the juice and flavour come from. The trick is the right amount.

Why 80/20 wins

At about 20% fat, the patty stays moist as it cooks, carries flavour, and still holds a good sear. It's the ratio most great burger joints use because it's the reliable sweet spot.

What happens if you stray

  • 90/10 (leaner): dry, crumbly, easy to overcook. Healthier on paper, worse to eat.
  • 70/30 (fattier): very juicy but shrinks a lot, renders out grease, can feel heavy.
  • 80/20: the balance of juicy, beefy and structurally sound.

Smash burgers can handle slightly higher fat because the fast, hot cook renders and crisps it; classic thicker patties love a clean 80/20.

How we do it

BB52 grinds Australian beef for the right fat content so the patty stays juicy whether it's a classic or a smash. What makes a burger juicy? →

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Frequently asked

What fat percentage is best for burgers?
About 20% fat — the classic 80/20 ratio. It keeps the patty juicy and flavourful while still holding a good sear and shape.
Is leaner beef better for burgers?
No. Leaner blends like 90/10 tend to cook up dry and crumbly. A little fat (around 20%) is what keeps a burger juicy and tasty.
Does BB52 use 80/20 beef?
BB52 grinds Australian beef for the right fat-to-lean balance to keep patties juicy — the burger sweet spot around 80/20.
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