Do yourself a favor at some point and grind some great 60/40 burger and you will never go back to the standard grind. Then cook your burgers to about 135 internal and enjoy the best burger you have ever eaten.
I like to start with chuck roasts and then for the fat on this batch, I used the fat I cut off of a whole ribeye loin.
This is what makes a great burger...great fat and not standard floor sweepings.
Meat prepped for grinding.
About 15 pounds of my white burger just thru my grinder.
Vacuum sealed for the freezer.