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Picking the fat for Burger?

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Is it as easy as going up to the butcher and telling them to add a certain percentage to the meat you plan on buying?

I've never done this before

And secondly, for anyone that is added bacon fat, thumbs up or thumbs down on the experience? I'm wondering what will bacon fat add to the flavor that the regular beef suet won't?

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  1. Beef suet is a specific type of fat from the kidney area, do you use this in a burger or do you mean tallow?

    Usually, the cut somewhat dictates the percentage for butchers, although this isn't exact. I do it myself when I'm trying to be really specific (almost never) and weigh the fat and lean.