"This year’s Top Ten restaurants are award-winning worthy, but are only a few of the many restaurants in Iowa that do an outstanding job of promoting and serving our beef products to their customers on behalf of Iowa’s beef farmers.”įive of the Top 10 restaurants are on the list for the first time this year. “In total, we collected 6,414 votes for 509 Iowa restaurants,” Kylie Peterson, director of marketing for the beef council, said in a news release. 13 to March 13, people could nominate their favorite burger on the Iowa Beef Industry Council’s website. More: Flight Bar + Grille takes off in Huxley with a focus on from-scratch food and drink recipesįrom Feb. Having two thinner burger patties, seared on both sides, doubles that delicious surface area, she said. “It creates this really great crusts on the burger. We put them on the grill and smash them down with a steak weight,” she said. “It’s fresh, 100% beef hand-rolled into a meatball. It’s more work, but she thinks it’s worth it. “Now we're seeing that support, once again, just their belief in us.” What makes Flight’s Foundation Burger special?įlight’s executive chef Katie Boughey is the registered dietician who developed the Foundation Burger as well as Flight’s other menu items.īoughey uses two smash burgers rather than one thicker burger for all of the burgers on the menu, including the Foundation Burger. “The community has time and time again showed up to support us,” she said. Since it opened March 9 of last year, Flight has donated $3,354 to the foundation, said Marianne Pacha, who owns the restaurant with her husband Matt Pacha. One dollar from every purchase is donated to the Ballard Education Foundation. US Highway 69 in Huxley, developed the Foundation Burger to be delicious and also to benefit the local community. Those are the makings of the Foundation Burger, which has been named one of Iowa’s Top 10 Burgers and is now in the running for Iowa’s Best Burger.įlight Bar + Grille, 931 N. Check our store locator to find a store in your area. Or, have us delivered straight to your doorstep and start browsing now at at our online store.Two juicy smash burgers topped with cheddar cheese, thick-cut bacon, caramelized onions, house-made mustard aioli, tomato and lettuce on a toasted brioche bun. No matter how you cook it (medium rare or medium well), this composition will retain juiciness and have the most robust flavor.īut you don’t have to take our word for it! Go out there and test out different ratios until you’ve found the one that’s right for you! And don’t forget to consult our grilling tips on making the Very Best Burger to ensure you’re getting the most out of your next Hamburger.įind us in the fresh meat section at your local grocery store. In most cases (when a juicy and flavorful Burger is desired), 80% / 20% is the way to go. Your personal preference for taste and texture will be the ultimate deciding factor when selecting which lean-to-fat ratio to go with. So if you prefer to cook your Burger medium to medium-well or more, go with a higher-fat composition to avoid a dried out Burger lacking in flavor. By contrast, lower-fat compositions (85% / 15%, for example) will dry out faster. Higher-fat compositions will render that fan in the pan and may cause your Burger to be greasy (leading to a soggy bun). If you like to cook your Burger medium-rare to medium, 80% / 20% will give you a juicy and flavorful Burger without a greasy coating. Juicy, more flavorful Burgers will always come from higher-fat ratios of ground beef. While your specific needs may dictate which ratio you opt for, there are some standards that chefs and Burger fanatics consider when choosing their beef. Which Lean-To-Fat Ratio Is Best For Burgers? Alternatively, some packaging goes one step further and identifies which percentage is which with a descriptor: 75% Lean 25% Fat.Ĩ5% Lean / 15% Fat – A leaner composition that can have a tendency to dry out if overcooked.Ĩ0% Lean / 20% Fat – The most common choice among Burger chefs for its fat content which makes juicier, more flavorful Burgers.ħ5% Lean / 25% Fat – The meat is usually pink and contains several flecks of flavor. This ratio has seen various labeling techniques over the years, but is now most commonly seen as XX% / XX%, where the first percentage is the lean and the second percentage is the fat. The maximum fat content in any ground beef is 30% (70% lean) by law. Let’s take a look at some common lean-to-fat ratios sold at retail today. But before you can select which ratio is best for your Burgers, you need to understand what those ratios mean. While the meat contains its own distinctive flavor, it’s the fat (and marbling) that surrounds it that gives it richer flavor and juiciness. Fat is just as important in a Burger as the meat used to make it.
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