![J. Scott Applewhite FILE - Ground beef is displayed for sale at a market in Washington on April 1, 2017. Most grillers recommend a mixture of 80% beef to 20% fat for hamburgers, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/J. Scott Applewhite, File)](https://mapi.associatedpress.com/v2/items/ccd38911b30841e5a62a1445be6c7493/preview/preview.jpg?s=680x&wm=false)
FILE - Ground beef is displayed for sale at a market in Washington on April 1, 2017. Most grillers recommend a mixture of 80% beef to 20% fat for hamburgers, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/J. Scott Applewhite, File)
![Larry Crowe FILE - A hamburger packed with bacon, onion and roasted red pepper, is shown in this June 28, 2007 photo. (AP Photo/Larry Crowe, File)](https://mapi.associatedpress.com/v2/items/16b4d7dc676d46c48a21e8eba4cedbc8/preview/preview.jpg?s=680x&wm=false)
FILE - A hamburger packed with bacon, onion and roasted red pepper, is shown in this June 28, 2007 photo. (AP Photo/Larry Crowe, File)
![Carolyn Kaster FILE - Hamburgers appear on a grill in Washington on Aug. 4, 2011. Most grillers recommend a mixture of 80% beef to 20% fat, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/Carolyn Kaster, File)](https://mapi.associatedpress.com/v2/items/8fbd2919c1a943ef8adf548f714773b3/preview/preview.jpg?s=680x&wm=false)
FILE - Hamburgers appear on a grill in Washington on Aug. 4, 2011. Most grillers recommend a mixture of 80% beef to 20% fat, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/Carolyn Kaster, File)
![Jacquelyn Martin FILE - Smoke wafts up as hamburgers are cooked on a grill outside the White House in Washington on July 3, 2014. Most grillers recommend a mixture of 80% beef to 20% fat, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/Jacquelyn Martin, File)](https://mapi.associatedpress.com/v2/items/dfd1f33b2a2e44d79ca7062dc99b61aa/preview/preview.jpg?s=680x&wm=false)
FILE - Smoke wafts up as hamburgers are cooked on a grill outside the White House in Washington on July 3, 2014. Most grillers recommend a mixture of 80% beef to 20% fat, but Craig “Meathead” Goldwyn, author of “Meathead, The Science of Great Barbecue and Grilling,” prefers even more fat, up to a 70:30 ratio. (AP Photo/Jacquelyn Martin, File)