On Sun 30 Jan 2005 11:03:14a, Don Gray wrote in rec.food.cooking:

> In message Melba's Jammin' wrote:
>
>> In article Don Gray wrote:
>>
>> > In message "Nancy Young" wrote:
>> >
>> > >
>> > > I think we've got our answer.
>> > >
>> > > nancy
>> > >
>> > I guess so - but the truth will always out!
>> >
>> > I do have a 'foody query' though, as an aside. I have to say here and
>> > now I am not one for visiting 'burger bars'. It's not the sort of
>> > meal that turns me on - maybe they're better quality in the US. Over
>> > here good quality meat costs an arm and a leg, but my wife loves
>> > them. So I bought 1¾lb prime beef, which cost me 15euros, about £10
>> > or about 20$ US (that's guessing). Anyhow, I'll grind it up myself. I
>> > have a 'burger book' but just wondered if anyone had any favourite
>> > ideas. I will also be doing plain ones.
>>
>> > Thanks
>> >
>> > Don
>>
>> Whatever floats your boat, Don, but for grinding my own meat for a
>> burger, I'd be buying a cut of meat that was less tender and more
>> flavorful. Cheaper, too. :-) I like my burgers relatively plain --
>> maybe with some finely chopped onion mixed into the meat with some s&p.
>> Grilled and accompanied by ketchup and mustard and maybe a pickle.
>
> Thanks for the advice M J - it's taken on board. I did consider a
> cheaper cut, for I'm used to making do and adapting what I've got to
> produce diffeent dishes eg casseroles - but I just thought 'treat' and
> it just stuck in the old brain cells ;-)
>
> Don

IMHO, if you're going to cook the burger on the grill, a far better choice
is chuck or round with 20% fat. Those cuts of beef have more flavor. Most
of the fat cooks out when grilling, but also imparts a flavor that leaner
meat doesn't have. Juicier and more flavorful burgers will result.

Wayne