Know Difference in Types of Hamburger Can Enhance Holiday Burger

Frank Orlando knows his meats. As manager of on Mack Avenue in Grosse Pointe Woods, he know which cut of beef works best for which meal. For those who are health conscious and always go for the leaner ground sirloin, you may want to stop reading right now.

"All of your restaurants use ground chuck for their burgers," Orlando commented. "It has more fat in it, so the burger ends up more juicy."

While ground chuck, usually a ratio of 80 percent meat to 20 percent fat, is tasty, it can also lose size and weight as you grill it. Orlando cautions not to overcook ground chuck because you will lose that delicious flavor in the process.

Ground round, typically an 85-15 percent blend, has a little less fat, meaning a little less beef flavor. Stiill, it is a good middle ground for items such as tacos or meatballs. Ground round is usually the middle-priced hamburger meat as well.

Now for the ground sirloin. If you're watching your fat intake -- and who isn't these days? -- this is probably what you opt for more often than not.

"It's a healthier option," Orlando said. "But if you use it in a burger, it's going to taste dryer. Ground sirloin is usually best for dishes like spaghetti or chili. Meals that have other ingredients that can add moisture."

Most ground sirloin is about 90 percent beef to 10 percent fat.

Now you have your guide to hamburger from the expert. It's up to you what you decide to use where!