Real burgers have fat, so get used to it

Josh Ozersky has strong feelings about low-fat hamburgers.

“A lean burger is an abominable object,” said Ozersky, author of “The Hamburger: A History.” “Everything that is valuable in the meat lies in the fat.”

The prevailing wisdom in traditional burger making is using an 80 percent lean ground beef. This fatty variety of meat creates a patty that oozes meaty juice with each bite. Low-fat varieties often result in patties that are lean, but lousy.

Ozersky says the best way to make a lean burger is to make a smaller burger. A quarter-pound patty of 80 percent lean beef has 290 calories and 23 grams of fat.

The half pounders served at most restaurants pack 580 calories and 46 grams of fat.

Not willing to downsize? Cut 85 percent beef with lean ground buffalo, ostrich or emu. A half-pound burger made from a 1-to-1 ratio of 85 percent beef and buffalo, for example, sports 450 calories and 30 grams of fat.

Leaner beef burger

1pound 85 percent lean ground beef

1pound ground buffalo

2teaspoons onion powder

1teaspoon salt

1teaspoon black pepper

Heat a grill to medium-high.

In a large bowl, combine all ingredients and mix well. Form the mixture into 4 patties.

When the grill is ready, coat the grates with cooking spray or rub them with an oil-soaked paper towel held by tongs. Grill the burgers for 5 to 8 minutes per side, depending on desired doneness.

Makes 4 servings. Per serving: 450 calories; 266 calories from fat; 30 g fat (12 g saturated; 1 g trans fats); 147 mg cholesterol; 1 g carbohydrate; 42 g protein; 0 g fiber; 723 mg sodium.