My local Fry's Grocery (Kroger) has boneless chuck roasts for $2.99/lb at least every other week. I have the butcher grind it for me and it makes some pretty good burger by itself. I have also done this with the family packs of top sirloin when the price is right.
For a quick, delicious, meat mix I mix in some sausage. The same grocery butcher case has locally produced "Denmark Brand" fresh sausage links that are about .25lb. each. I hand mix the beef and sausage at a ratio of one link to 1.5lb of beef, or there about. The polish sausage is my favorite, followed closely by andoullie. the guys at the firehouse like hot italian best.
Topic: Burger blends (Read 4399 times)
