Lately I've been having my butcher grind up ribeye steaks for me to make burgers with.(I live in South Africa, and beef is pretty cheap and delicouse here) They are delicouse but not quite fat enough to be as juicy as I want them even though I always have him grind the whole steaks fat and all.
So on my last trip I had him throw a chunk of brisket in with the two ribeye steaks, it had a big piece of fat on it as well.
The burgers were fantastically juicy but they had a tallowey, marrowey, beef fatish flavor that was not 100% what I wanted.
Any suggestions on what to add to my ribeye mince to make them more juicy without disturbing the clean delicouse flavor of the ribeye?
Ive heard people mention putting pork. Is it okay now to serve pork medium rare? What cut of pork? and how much?