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80/20 Burger

80/20 Burger

$7.95 USD
$7.95 USD
Sale Sold out
Shipping calculated at checkout.
Size

The Classic Blend.

80% lean. 20% character. Ground to order.

Burger perfection.

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Essentials

Characteristics:

• Perfect ratio: 80% lean, 20% fat
• Ground fresh from whole muscle daily
• Ideal moisture content for juicy burgers
• Created for optimal flavor and texture

Cooking Tips:

The Classic 80/20

Before You Begin:
Room temperature. 20 minutes. Non-negotiable.


The Ranch Brand Method
1. Scorching heat. Cast iron. Dry pan.
2. 4.5 minutes. First side. Untouched.
3. Flip once. 3.5 minutes.
4. No pressing.
5. Rest. 7 minutes. Mandatory.


Temperature Guide
• Rare: 120°F
• Medium Rare: 130°F
• Medium: 140°F
Perfect at medium rare.

What You'll Need
• Heavy cast iron
• Kosher salt
• Nothing more

Three Rules
• Form gently. Don't overwork.
• Indent center. Prevents doming.
• Never press. Ever.

Pure Flavor
Salt. Generously.
Black pepper. Coarse.
Fat does the rest.

FAQ's

How long does a 80/20 Burger keep in the freezer?

80/20 Burger typically stay good in the freezer for 3-4 months when properly stored. For best quality, you should:

Wrap the meat tightly in freezer paper, heavy-duty aluminum foil, or freezer bags

Remove as much air as possible before sealing

Label with the date you froze it

Store at 0°F (-18°C) or below

While the meat may remain safe to eat beyond this timeframe if kept consistently frozen, the quality (taste, texture) will gradually decline. If you notice freezer burn, discoloration, or off odors when thawing, it's best to discard the meat.

What's the best way to thaw 80/20 Burger after freezing it?

Here are the safe methods to thaw 80/20 Burger:

Refrigerator (Best Method)

  • Place the frozen meat on a plate/container to catch any drips
  • Allow 24 hours for every 1-2 pounds of meat
  • Once thawed, use within 1-2 days
  • Can be refrozen if needed

Cold Water Method (Faster)

  • Keep meat in sealed packaging or waterproof bag
  • Submerge in cold water, changing water every 30 minutes
  • Takes about 1 hour per pound
  • Cook immediately after thawing
  • Don't refreeze without cooking first

Microwave (Emergency only)

  • Remove packaging and place on microwave-safe plate
  • Use defrost setting
  • Cook immediately after thawing
  • Don't refreeze without cooking first

Never thaw meat on the counter at room temperature, as this can allow harmful bacteria to grow.