We spoke to Chef Howie Velie, Associate Dean of Specializations at the Culinary Institute of America, and here are a few things he says every home cook should keep in mind:
1. Use ground beef with an 80/20 lean-to-fat ratio
If you want something to be moist, like a burger, you have to maintain the moisture within the product. To do that, Chef Velie says, it’s important to use a ground beef with high fat content, because fat equals moisture.
He adds that whatever heat source you use, whether it be a grill or a pan on the stove, heat transfers very well through fat. That means the fattier the burger, the faster it will cook, Chef Velie explains.