Making the best burger!

[Kitchen Witch]

Both ground chuck and ground round are excellent cuts for flavor. I also think a bit of sirloin is a nice addition. I would recommend a blend of 80% chuck or round to 20% sirloin for balanced flavor. The other key factor is fat content. Ask your butcher for ground beef with a fat content between 15 and 20% for maximum flavor. One and a half pounds of well-seasoned ground beef will serve 4 people. When forming the burger, remember: the less you handle the meat, the better the burger. Think of it as if you are handling pastry.