Is 73 lean good for burgers? What to Know About 73/27 Beef

December 10, 2025 •

5 min read

With a 27% fat content, 73 lean ground beef is often viewed as the most economical option, but its suitability for burgers is a subject of debate among home cooks and culinary experts. The higher fat-to-meat ratio is exactly what some desire for a rich, juicy flavor profile, while others worry about excessive grease and shrinkage.

Quick Summary

This article explores the high-fat profile of 73/27 ground beef and its impact on burger flavor and texture. It provides key cooking techniques to master this blend, compares it to the popular 80/20 ratio, and helps you decide if it's the right choice for your next meal.

Key Points

Rich Flavor and Juiciness: The 27% fat content ensures a very rich, beefy flavor and prevents the burger from drying out during cooking.
Ideal for Smash Burgers: The high fat is perfect for creating a caramelized crust when smashed on a hot griddle or skillet.
Requires Specific Cooking Techniques: To avoid excessive greasiness and shrinkage, it is important to manage the heat and drain excess fat if necessary.
More Economical but Prone to Shrinkage: 73/27 is often cheaper, but the higher fat loss means the final cooked patty will be smaller than leaner alternatives.
Avoid Pressing the Patty: Pressing the burger while cooking is a common mistake that forces out the flavorful juices and fat.
Superior for Skillet and Griddle Cooking: The contained heat and fat on a skillet or griddle make it an ideal cooking method for this high-fat blend.
Resting is Key: Allowing the cooked burger to rest helps the juices redistribute, ensuring a tender and moist final product.

The Flavorful Promise of 73 Lean Beef

For many burger enthusiasts, the high fat content of 73/27 ground beef is its greatest asset. The generous 27% fat ratio ensures that burgers cooked with this blend are inherently rich and full of beefy flavor. As the patties cook, the melting fat bastes the meat from the inside, preventing it from drying out and resulting in an exceptionally tender and juicy bite. This richness can make for a more satisfying and indulgent burger experience, especially for those who prefer a robust flavor profile over a leaner texture. It’s no surprise that this blend is a favorite for keto diets and other recipes that benefit from high fat content.

Where 73/27 Beef Excels

Smash Burgers: The high fat content of 73/27 is particularly well-suited for smash burgers, where the patty is pressed firmly onto a hot griddle. The fat quickly renders and fries the edges of the burger, creating a delicious, crisp, and caramelized crust that locks in flavor. The resulting burger is an interplay of textures—a crispy exterior with a juicy, flavorful interior.
Cast-Iron Skillet Cooking: For those cooking indoors, a cast-iron skillet is the perfect tool for taming 73/27 ground beef. The hot skillet provides a great sear and contains the rendered fat, which can be used to fry the patty or to cook onions and other toppings. This method allows you to use the fat to your advantage rather than lose it through a grill grate.
Cost-Effectiveness: Often the most economical option available at the grocery store, 73/27 allows you to achieve great flavor without breaking the bank. For budget-conscious cooks who don't mind a little extra effort in the kitchen, the value is unbeatable.

The Drawbacks and How to Overcome Them

While the flavor of 73 lean beef is undeniable, its high fat content presents several challenges that must be addressed to achieve a great burger. Without proper technique, the cooking process can result in a greasy, shrunken patty that disappoints rather than delights.

Common Issues with 73/27 Beef

Excessive Grease: A high-fat burger will release a significant amount of grease during cooking. If not properly drained or contained, this can lead to a soggy bun or an unpleasantly greasy mouthfeel.
Significant Shrinkage: As the fat renders out, the patty can shrink considerably in size. This means you’ll end up with a smaller burger than you started with, potentially offsetting the initial cost savings.
Grilling Flare-Ups: The dripping fat can cause flare-ups on a grill, charring the outside of the burger before the inside is properly cooked. This requires careful heat management and constant attention.

Mastering the Cooking Process

To avoid these pitfalls, several techniques can be employed. When grilling, use indirect heat or cook on a grill plate to control the grease. For skillet cooking, don't be afraid to drain some of the fat midway through the cooking process. It’s also crucial not to press down on the burger patty with a spatula, as this squeezes out the precious juices and fat that provide flavor and moisture. Gentle handling is key to preserving the burger’s integrity.

73/27 vs. 80/20 Ground Beef: A Comparison

For many, the standard for a great burger is 80/20 ground beef. This blend offers a fantastic balance of flavor and juiciness without the same level of greasiness or shrinkage as 73/27. Understanding the differences is essential for choosing the right beef for your desired outcome.


Feature	73/27 Ground Beef	80/20 Ground Beef
Fat Content	High (27%)	Moderate (20%)
Flavor	Very rich, beef-forward	Balanced, classic beefy flavor
Juiciness	Extremely juicy, can be greasy	Reliably juicy, less greasy
Cooking Method	Best for high-heat, fast-cook methods like smash burgers and griddles	Versatile for grilling, pan-searing, and more
Shrinkage	More significant due to higher fat loss	Moderate shrinkage
Price	Typically more economical	Mid-range, more expensive per cooked ounce than 73/27 due to less fat loss
Best For	Smash burgers, flavor-first applications, keto	All-purpose burgers, grilling, classic burger texture

Cooking the Perfect 73/27 Burger

If you choose to use 73/27 for your burgers, following these tips will help you achieve the best possible result:

Start with Quality: Even with an economical cut, fresh, high-quality ground beef makes a difference.
Patty Formation: Form your patties gently. Overworking the meat can result in a tough, dense burger. Create a small indentation in the center of the patty to prevent it from puffing up during cooking.
Season Simply: With the rich flavor provided by the fat, you don't need complex seasonings. Kosher salt and coarse ground pepper are often all that's necessary to let the beef flavor shine.
Use the Right Tools: A cast-iron skillet, a heavy-bottomed pan, or a flattop griddle is ideal for cooking 73/27 patties. These tools create a uniform sear and contain the rendered fat for a flavorful result.
Drain When Needed: Don’t be afraid to drain off excess fat during the cooking process to prevent sogginess. For smash burgers, this isn't necessary, but for thicker patties, it can be helpful.
Don't Press the Patties: As mentioned, resist the urge to press down on the burgers with a spatula while they cook. This releases the juices and moisture, leading to a dry patty.
Rest the Burger: After cooking, let the patties rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum juiciness.

Conclusion

So, is 73 lean good for burgers? The answer is a resounding 'yes,' but with the caveat that it requires specific techniques to manage its high fat content. While 80/20 may be the more traditional and forgiving choice for grilling, 73/27 can deliver an intensely flavorful and juicy burger, especially when prepared as a smash burger on a griddle or in a cast-iron skillet. By understanding the nature of this ground beef and employing the right cooking methods, you can turn an economical cut of meat into a delicious, satisfying burger that rivals any you've had before. The ultimate choice depends on your preference for flavor, texture, and your willingness to adapt your cooking style to get the most out of this rich, flavorful beef blend. For more tips on making better burgers, you can check out this guide from Serious Eats: The Food Lab on Serious Eats.

Frequently Asked Questions

While it can be greasy if not handled correctly, the key is to manage the excess fat. For smash burgers, the rendered fat helps create a crust, while for thicker patties cooked on a griddle, you can drain some of the grease as it cooks.

Yes, due to its higher fat content, 73/27 ground beef will shrink more significantly during cooking compared to leaner blends like 80/20. This is because the melting fat is lost, reducing the overall size of the patty.

A cast-iron skillet or griddle is an excellent choice for 73/27 burgers, especially for making smash burgers, as it contains the fat and creates a great sear. When grilling, manage the heat to prevent flare-ups and consider using a grill pan.

Many people find that 73/27 ground beef offers a richer, more robust beef flavor due to its higher fat content. While 80/20 is also very flavorful, 73/27 provides a more intense, indulgent taste for those who prefer it.

Yes, 73/27 is often the most cost-effective option available at the grocery store. However, the lower initial price can be partially offset by the greater amount of shrinkage during cooking, resulting in a smaller final product compared to leaner and more expensive beef.

While 73/27 works best for smash burgers, you can use it for thicker patties by cooking them on medium heat in a pan. Be sure to form the patties gently and create a thumbprint in the center to help them hold their shape and cook evenly.

You can drain off the excess fat after cooking the burgers. Some cooks save the rendered beef fat, as it is a flavorful cooking oil for frying onions or other ingredients.