John Myers
Classic burgers are made from ground beef, which should have a fat content of between 20 and 40 percent. If the fat content is too low, the burger patty, as the meatballs for the burger are called, will be too dry and fall apart. For example, neck meat from American beef is ideal. The burger meat should be as fresh as possible, either have the butcher grind it fresh for you or shred it yourself at home if you can.
On the other hand, if you want to make burgers from lean meat, such as poultry, or fish fillet yourself, you have to add fat to the mass in the form of fatty meat or crème fraîche. Alternatively, you can mix in an egg to ensure the burger patty is juicy. In addition, you should fry low-fat minced meat patties with the addition of oil or lard. This is not necessary for higher-fat variants.
