There is nothing better than a good, juicy hamburger hot off the grill. With this in mind, the most important ingredient for that burger is your ground meat. Oh wait, it’s the only ingredient.
Beef come with it’s own “flavor packets.” Those packets are the droplets of fat marbled through the meat. For those of you cringing right now, the good news is that much of that fat drips away as it cooks, leaving the great flavor in your burger. That is why you will get more flavor by using ground chuck instead of ground round or sirloin for your hamburgers. You can combine a mixture of those cuts for a leaner burger, but don’t leave the chuck out altogether.
Another desirable attribute of a good burger is having it end up flat instead of in a ball. Go easy on the ground chuck,
Article source: http://johnscreek.patch.com/articles/cooking-with-carol-bring-on-the-burgers-and-brats-for-the-4th-of-july
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