Ground some brisket with the intention to make some smashburgers. As the title suggests, I have ground the meat with far more fat than generally added in with conventional ground beef typically found at grocery stores. Has anyone tried to make burgers with more fat than 80/20. IF so, do you have any recommendations and whether it went well?
I normally use 80/20, but I recently watched a video advocating for a higher fat content so I’m giving it a try.