What the numbers mean
80/20 is 80% lean, 20% fat by weight. That is it. Everything else — crust, juiciness, shrink, flare-up — follows from that ratio and from how coarsely the beef is ground.
| Blend | Behaviour | Best for |
|---|---|---|
| 73/27 | Very rich, heavy shrink, prone to flare-up | Chili, loose-meat, where fat renders away |
| 80/20 | Balanced — good crust, stays juicy, forgiving | Flat-top burgers, smash patties |
| 85/15 | Less shrink, drier, less forgiving if held | Tacos, meat sauce, leaner menus |
| 90/10 | Very lean, dries quickly | Health-positioned menus, mixing with other proteins |
Why 80/20 wins on a flat-top
Fat is what lets a smash patty spread and caramelise against the griddle instead of steaming. At 85/15 you get noticeably less crust, and a patty that goes dry if it waits even a short time under a lamp. If your burger is the centre of your menu, 80/20 is almost always the right starting point.
Shrink is a real cost
Fattier blends lose more weight on the griddle. If you advertise a quarter-pound burger, weigh a cooked patty off your own line before deciding that a leaner case is saving money — a cheaper case that shrinks harder can cost more per finished burger.
Where leaner blends make sense
For tacos, picadillo and meat sauces, the fat largely renders out and gets drained away, so you are paying for weight you throw in the bin. A leaner grind is usually the better buy in those applications. That is why many kitchens carry two blends rather than trying to make one do everything.
Frequently asked
What is 80/20 ground beef?
80% lean meat to 20% fat. It is the standard restaurant burger blend because the fat keeps the patty juicy and produces a proper crust on a flat-top.
Is 80/20 or 85/15 better for burgers?
80/20 for almost all flat-top and smash burger programs — it browns better and is far more forgiving if the patty waits. 85/15 suits leaner menus and applications where fat is drained off anyway.
How much does a burger patty shrink?
It varies with fat content, thickness and griddle temperature, and fattier blends shrink more. Weigh a cooked patty from your own line rather than relying on a rule of thumb.