Paul Newman Said Beef That Is 'Too Good' Is The Biggest Burger Mistake - Tasting Table

"Don't make the mistake of using ground round or sirloin. Many hamburger cooks fall short of my standards because they use meat that is simply too good. I cook all my hamburgers on the outdoor grill or the indoor fireplace grill, and ground chuck is best suited to a hot, charcoal fire."

"Burgers should have a lean-to-fat ratio of no more than 80/20 if you're interested in keeping things moist and put together. Ground sirloin can be up to 90% lean meat, and ground round pushes between 80-90% lean meat, so both are beef blends that could result in a dried up patty."

Paul Newman, renowned for his acting career, was also a passionate food personality and cookbook author. Beyond his famous Newman's Own food company, Newman shared strong opinions about burger preparation. In a 1993 Baltimore Sun interview, he criticized a common burger-cooking mistake: using overly lean ground beef like sirloin or round. Newman advocated for ground chuck, which contains more fat and performs better on hot charcoal fires. The optimal lean-to-fat ratio for burgers is 80/20 to maintain moisture and structural integrity. Ground sirloin reaches up to 90% lean, while ground round ranges from 80-90% lean, both resulting in dry, crumbly patties. Fat content is essential for achieving juicy, cohesive burgers.

Read at Tasting Table