Ground beef is a staple in many kitchens, but sometimes you end up with a batch that’s just too lean. While lean ground beef is great for healthier meals, it can turn out dry and lack that delicious, juicy flavor we all crave in burgers, meatloaf, or tacos. The good news? You can easily add fat back into lean ground beef to boost its taste, texture, and moisture. In this guide, we’ll walk you through several simple ways to add fat to lean ground beef, the best types of fat to use, and tips for getting the tastiest results every time.
Contents
Why Add Fat to Lean Ground Beef?
Fat is what makes ground beef flavorful and juicy. When you cook with lean ground beef (like 90/10 or 93/7), there’s less fat to keep the meat moist, resulting in a drier texture and less rich flavor. By adding fat, you can:
- Enhance flavor
- Improve juiciness and tenderness
- Prevent overcooking and dryness
- Make it more suitable for recipes like burgers or meatballs
Best Types of Fat to Add
Not all fats are created equal! Here are some of the most popular and effective options for adding fat to lean ground beef:
- Beef Fat (Suet or Tallow): This is the closest match to the fat naturally found in ground beef. You can ask your butcher for beef fat trimmings or buy rendered beef tallow.
- Pork Fat (Pork Back Fat or Lard): Pork fat is mild and blends well with beef. It’s often used in sausage making and can make your beef extra juicy.
- Bacon: Chopped bacon or bacon fat adds smokiness and a savory kick.
- Butter: Easy to find and adds a rich, creamy flavor.
- Olive Oil or Other Cooking Oils: These are convenient, but they won’t add as much traditional “beefy” flavor as animal fats.
How Much Fat Should You Add?
The ideal fat content for most ground beef recipes is around 20%. If you’re starting with very lean ground beef (like 93/7), you’ll want to add enough fat to reach that ratio. Here’s a quick guide:
- For every 1 pound (16 oz) of 93/7 ground beef: Add about 3 ounces of fat (beef tallow, pork fat, or bacon) to reach roughly an 80/20 blend.
- You can scale this up or down depending on how much meat you’re using.
Methods for Adding Fat to Lean Ground Beef
1. Mix in Ground or Chopped Fat
This is the most direct way to boost your ground beef’s fat content. Here’s how:
- Get your fat source: Use beef fat trimmings, pork back fat, or even chopped bacon.
- Chop or grind the fat: Cut it into small pieces so it mixes evenly with the beef.
- Combine with the ground beef: Use your hands or a stand mixer with a paddle attachment to blend thoroughly.
- Cook as usual: Your burgers, meatballs, or taco filling will now be juicier and more flavorful!
2. Add Rendered Fats (Tallow, Lard, Bacon Grease)
If you don’t have solid fat on hand, rendered fats work just as well:
- Melt your chosen fat: Warm up beef tallow, pork lard, or bacon grease until liquid.
- Add to the raw ground beef: Pour over the meat and mix well so it’s evenly distributed.
- Shape and cook: Form patties, meatballs, or crumble for recipes.
3. Incorporate Butter
Butter is a quick fix that adds both moisture and flavor:
- Soften or melt butter: For best results, let it come to room temperature or melt slightly.
- Add to the meat mixture: Use about 2-3 tablespoons per pound of ground beef.
- Mix thoroughly: Combine until the butter is evenly spread throughout the meat.
4. Drizzle in Oil
If you prefer using oil (like olive oil), here’s what to do:
- Add oil while mixing the meat: Start with about 1-2 tablespoons per pound of beef.
- Avoid overdoing it: Too much oil can make the meat greasy instead of juicy.
Tasty Ideas for Using Fat-Enhanced Ground Beef
- Burgers: Juicier patties that hold together better on the grill.
- Tacos & Burritos: More flavorful fillings that don’t dry out.
- Meatballs & Meatloaf: Tender, moist bites every time.
- Sauces & Chili: Richer base for tomato sauces and hearty stews.
Tips for Best Results
- Mix gently: Overmixing can make your meat tough. Combine just until the fat is evenly distributed.
- Chill before cooking: If possible, chill your mixture for about 30 minutes before shaping patties or meatballs. This helps the fat stay in place during cooking.
- Taste test: Cook a small piece first to check seasoning and adjust if needed before cooking the whole batch.
- Avoid excess moisture: If using oils or melted fats, don’t add too much at once—start small and add more if needed.
Frequently Asked Questions (FAQ)
Can I use plant-based fats?
You can use oils like olive oil or coconut oil, but they won’t provide the same flavor or texture as animal fats. For classic burgers or meatloaf, animal fats like tallow, lard, or butter give better results.
Is it safe to add raw fat to ground beef?
Yes! As long as you cook your ground beef thoroughly (to at least 160°F/71°C), it’s safe to mix in raw animal fats like suet or pork back fat.
Can I add fat after cooking?
You can drizzle melted butter or oil over cooked ground beef for extra moisture, but mixing it in before cooking distributes the fat more evenly and improves both texture and flavor.
What if I added too much fat?
If your mixture feels greasy, add some breadcrumbs or oats to absorb excess moisture. Next time, start with less fat and increase gradually as needed.
The Bottom Line
If you’ve got lean ground beef but crave juicier, more flavorful results, adding a bit of extra fat is a game-changer. Whether you use beef tallow, pork fat, butter, bacon, or even a drizzle of oil, you’ll transform dry ground beef into something mouthwatering. Experiment with different fats and amounts until you find your perfect blend—and enjoy tastier burgers, tacos, meatballs, and more!