"If you didn't realize what the numbers on your ground beef meant, those are the different levels of lean meat to fat in the mixture. So 90/10 ground beef is 90% meat, 10% fat. Different types of recipes are better with different types of ground beef. It's not a one-size-fits-all choice. But when it comes to getting the most out of your smash burger, you are best off reaching for the classic 80/20 ground beef."
"Often considered ideal for burgers, 20% fat produces the juiciest results without being overly greasy. As you cook your burger, that fat will both flavor it and melt away to add moisture. That's important because nobody wants a dry burger, and smash burgers are extra susceptible to drying out. Because they are so small, thin, and pressed against a hot surface to maximize browning, smash burgers go from perfect to overcooked very quickly."
Smash burgers require high heat, a spatula, and ground beef with the right fat ratio to achieve a crispy exterior. Ground beef labels indicate lean-to-fat percentages, such as 90/10 meaning 90% meat and 10% fat. An 80/20 blend with 20% fat yields juicier burgers without excessive greasiness as the fat flavors the meat and melts to add moisture. Thin, pressed smash patties cook very quickly and are prone to drying out, so adequate fat prevents dryness and crumbliness. Form three- to four-ounce patties loosely and avoid overworking the meat to retain fat and moisture. Fat also aids frying and browning of the patty exterior.
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