The Spruce Eats notes that the best burger comes down to the fat percentage and the grind level. Fat is important in a burger, because it gives the beef its moisture and flavor. Most cooks agree that the optimal ground beef for a burger has a fat content between 15 and 20%. However, you may consider a 30% fat content if you plan to cook the meat to medium-well, per Taste of Home. If you're making well-done burgers, you may even need a 60/40 blend, which will prevent the meat from drying out after a long cooking time.

In addition, a coarse grind works best for burgers, according to The Spruce Eats. A coarse grind is a setting on the grinder that allows the meat to be loosely ground instead of finely ground. This process allows for more aeration, which gives the meat a softer, more enticing texture. Want a pro tip? Don't do much forming and mashing of the patty, as this can ruin the aeration in the meat and make for a tough burger.

If you're wondering which cut of red meat works best for burgers, Spoon University recommends ground chuck. Ground chuck comes from the front shoulder of the cow and contains about 15 to 20% fat. In fact, taste testers for Cook's Country ranked ground chuck as the best meat for burgers over ground sirloin, ground round, and ground beef.