Newsday recently did a burger how to in the food section which was pretty good.
What (and where to buy) is the best type of ground beef for primo burgers? I tried 20% "ground beef"(ugh)...10% "ground sirloin" (ok, but kinda tasteless)...20% "ground chuck" (better, but...).
I haven't gotten around to "ground round" yet, or hanger steak, which was mentioned in the Newsday piece.
Any suggestions? (and where to buy!)