What ratio and what cuts would y'all suggest for burgers? I know the fat content has to be right for juiciness. So before I head out to buy copious amounts of meat for my various Webers' voracious appetites, I thought I'd ask to get an idea.
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I always buy chuck that has a 80-20 ratio. Some time if i get a brisket on sale, I add it to the chuck. Just make sure you cut the meat up in strips and stick it in the freezer for half hour before grinding. I also stick in the blades in the freezer along with the meat. The less friction, the better it is to grind with fat.
Good advise with the freezer comment. I get a good quality chuck roast and maybe a nice strip steak, ribeye, sirloin whatever...
I kind of make piles when cutting. Fat pile, meaty pile and that way you can make whatever ratio your desiring.
Nothin better than home ground burger and sausage. You'll love it!
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Thanks for the advice, gentlemen.
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