What is the best fat to add to burgers for supreme juiciness?

January 8, 2026 •

5 min read

According to chefs and burger enthusiasts, an 80/20 lean-to-fat ratio is considered the gold standard for achieving the ideal balance of flavor and moisture in a burger patty. However, when starting with leaner ground beef, incorporating additional fat is the key to creating an exceptionally juicy and flavorful result.

Quick Summary

The key to a juicy, flavorful burger lies in the right fat. This article compares options from beef tallow to butter and explains how to incorporate them for superior results.

Key Points

Ideal Fat Ratio: A mix of 80% lean meat and 20% fat is generally best for a juicy, flavorful burger, but this can be adjusted based on cooking style.
Beef Tallow: Excellent for a deep, beefy flavor and higher smoke point, ideal for grilling thick patties or grinding into lean beef.
Butter: Using cold, grated butter or melted butter creates incredible juiciness and a savory, caramelized richness, especially for pan-fried burgers.
Pork Fat: Adds richness and a distinct flavor profile, great for mixing with leaner meats like venison or for a slightly sweeter burger.
Mayonnaise: A simple tablespoon added to lean ground beef acts as a binder and adds moisture without a noticeable mayo flavor in the finished burger.
Cold is Crucial: Keep meat and added fats very cold to prevent premature melting and smearing during the mixing process.

Why Fat is Crucial for a Perfect Burger

Fat plays a multifaceted role in creating a delicious burger, extending beyond simple juiciness. During cooking, the fat melts and coats the protein fibers, preventing them from tightening up and becoming dry. This process, known as the Maillard reaction, also contributes to the rich, savory, and caramelized crust that is so highly sought after. Higher fat content can intensify these reactions, leading to a more flavorful and tender burger. Without enough fat, a burger patty can turn into a dense, dry, and uninspiring hockey puck. The choice of fat, therefore, becomes a critical decision that defines the final texture and flavor profile.

Primary Fat Options for Burger Bliss

Choosing the right fat depends on your desired flavor and cooking method. Each option brings its own unique characteristics to the table.

Beef Tallow

For a deep, unadulterated beefy flavor, beef tallow is a superior choice. Sourced from the suet (fat around the kidneys) of cattle, it has a high smoke point, making it ideal for grilling without burning. When mixed cold into the ground beef, it provides a rich, satisfying mouthfeel that enhances the natural taste of the meat. Many backyard grill masters use this trick to boost the flavor of store-bought 80/20 ground beef.

Pork Fat

Adding pork fat to a beef patty is a classic butcher's trick for making a richer, juicier burger. Pork fatback is prized for its high-fat content and mild flavor that doesn't overpower the beef. When mixing with leaner cuts like venison or other wild game, pork fat is an especially popular choice to add moisture and prevent the gamey meat from becoming too dry. The resulting burger has a complex, savory flavor that many find irresistible.

Butter

Adding cold, grated butter to your ground beef is a simple yet powerful technique for achieving an incredibly juicy and rich burger. As the butter melts during cooking, the milk solids brown and caramelize, adding a savory, slightly sweet flavor. It’s an easy-to-find ingredient that can be incorporated into any favorite burger recipe. For best results, keep the butter and ground beef very cold and mix gently to avoid overworking the meat.

Bacon Fat

For a smoky, salty burger, finely chopped bacon or cold, solidified bacon grease mixed into the patty is a game-changer. The distinct flavor profile is an excellent way to add a new layer of taste. However, be mindful of the bacon's cured and smoked flavor, as it can be powerful. This fat is particularly good for creating bacon-infused patties for those who can't get enough of the flavor.

Mayonnaise

While it may seem unconventional, a tablespoon or two of mayonnaise per pound of lean ground beef can work wonders. The mayonnaise, an emulsion of oil and egg yolks, adds richness and moisture without a strong, noticeable flavor. The eggs also act as a binding agent, which is especially useful for very lean meat mixtures. This technique is a quick and accessible way to improve the quality of a lean burger right from your refrigerator.

A Guide to Optimal Fat Ratios

The ideal lean-to-fat ratio is a matter of personal preference and cooking method.

80/20: Widely considered the sweet spot for most cooking applications, from grilling to pan-frying. It provides a perfect balance of juiciness and flavor without being excessively greasy.
70/30: This higher fat blend results in a very juicy burger, often favored for thin smash-style patties cooked on a griddle. The rendered fat acts as a frying medium, creating an incredible crust. However, it can lead to more shrinkage and grease.
Leaner Blends (85/15, 90/10): These ratios are great for other dishes like tacos or meat sauce but generally too lean for a truly juicy burger. This is where adding an external fat source becomes essential to prevent a dry, crumbly result.

Comparison of Burger Fats


Fat Type	Flavor Profile	Best For	Pros	Cons
Beef Tallow	Deep, beefy	Grilling, pan-searing	High smoke point, pure beef flavor	Requires special sourcing
Pork Fat	Rich, savory	Grilling, pan-searing, mixing with lean meats	Excellent richness, adds unique flavor	Flavor can be strong
Butter	Rich, savory, slight sweetness	Pan-frying, oven	Easily accessible, creamy texture	Lower smoke point, can cause flare-ups on grill
Bacon Fat	Smoky, salty	Mixing into patties, cooking surface	Adds a distinct smoky flavor	Can be overpowering, may shrink patty
Mayonnaise	Mild	Lean meat mixes	Easy to find, adds moisture and binds	Doesn't create crispy fat, unconventional

The Technique: Adding Fat to Your Ground Beef

For the best results, follow these steps when adding supplemental fat to your burger mix:

Keep it cold: Ensure your ground beef and the fat you are adding are very cold, almost frozen. This prevents the fat from smearing and helps it distribute evenly throughout the mix.
Grate or finely chop: Finely grate frozen butter or beef tallow into the ground beef. If using bacon, chop it into very small pieces before incorporating.
Mix gently: Use your hands to gently and quickly fold the fat into the meat, being careful not to overwork it. Overmixing can create a tough, dense burger patty.
Form patties and chill: Shape your patties and refrigerate them for at least 30 minutes before cooking. This allows the fat to re-solidify, which helps the patties hold their shape and keeps the fat from rendering out too quickly during cooking.

Conclusion: Choosing Your Champion Fat

Ultimately, the best fat to add to burgers is the one that best suits your flavor preferences and cooking style. For the purist seeking an intense, beef-forward flavor and a high smoke point for grilling, beef tallow is the clear winner. For a richer, savory, and slightly smoky flavor, incorporating pork fat or bacon is an excellent choice. If convenience is paramount, and you desire a juicy, tender burger with a rich, caramelized crust, using cold, grated butter is an easily accessible and highly effective method. For those starting with a very lean ground beef, a simple spoonful of mayonnaise can save a dry burger. Regardless of your choice, the key is to respect the process: start with cold ingredients, mix gently, and chill before cooking for the juiciest, most flavorful burgers every time. Serious Eats offers an in-depth guide on different burger blends.

Frequently Asked Questions

The 80/20 ratio (80% lean, 20% fat) is widely considered the best standard, offering an ideal balance of moisture and flavor for most cooking methods like grilling and pan-frying.

It is better to use unrendered, solid fat mixed in cold, as rendered fat is already melted and will simply leak out during cooking. You can use rendered fat for basting the patty while cooking, but it won't be incorporated into the patty itself.

Yes, adding cold, grated butter to your ground beef is an excellent way to produce an incredibly juicy and flavorful burger. The milk solids caramelize, and the fat adds richness during cooking.

If you have a lean ground beef (e.g., 90/10), you can add enough chopped or grated fat to bring it closer to an 80/20 ratio. This usually means adding about 20% of the meat's weight in fat, or approximately 1/4 to 1/2 cup of grated fat per pound of meat.

Adding finely chopped bacon or cold, solidified bacon fat can infuse your burgers with a delicious smoky and salty flavor. However, use it sparingly as the flavor can be intense and the fat content may cause excess shrinkage.

Yes, a spoonful of mayonnaise can add richness and moisture to a lean burger mix without leaving a mayonnaise flavor. The fat and eggs act as a binder, making it a reliable way to improve a basic, lean patty.

Beyond adding the right fat, the most critical step is to not overwork the meat. Handle it as little as possible and keep all ingredients very cold before cooking. Also, avoid pressing down on the patties while they cook, which squeezes out the precious fat and moisture.