What % of fat should you use for burgers cooked on the stove in a pan? I tried using 20% because my partner insisted. But I’ve always used leaner meat and they were good. But the 20% meat was so greasy that they dried out because I had to cook them longer to even get them a bit brown so they weren’t soggy. I feel like 20% meat is more for grills because it drips off and the leaner meat is better for pans because you’re still going to catch all the fat in the pan to cook it in.

What do you guys think? What kinda meat do you guys use to not get dry burgers?