Pork, ground, 72% lean / 28% fat, cooked, pan-broiled

Ground pork with a 72/28 lean-to-fat ratio pan-broiled into patties browns deeply and stays juicy, since the extra fat renders in the pan and self-bastes the meat as it cooks. It works well seasoned simply with salt and pepper for burger-style patties, or worked with sage, ginger, garlic and soy for meatball, dumpling or lettuce-wrap fillings. Its higher fat content gives it a softer, richer texture than lean ground pork, so it holds together well without added binders and takes on smoke or char nicely on a hot pan or grill. It also stands up well to bold pairings like pineapple, apple, hoisin or a sharp mustard, which cut through the richness of the fat.

Buy ground pork close to its sell-by date, keep it refrigerated and cook within a day or two, or freeze it flat in a bag for faster thawing and portioning later. A pan-broiled 85 gram serving of patties comes in at 377 calories with 22.6 grams of protein per 100 grams, and protein reaches 45% of the Daily Value for this cut, making it a good centerpiece for a protein-forward meal alongside rice, noodles or a simple slaw. Sodium is low at 91 milligrams per 100 grams, so the dish's saltiness is largely up to how it's seasoned, and pressing the patties to an even thickness before cooking helps them brown evenly without drying out the center.