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If you use lean beef to make a burger, you’re Doing It Wrong™. Make the burger smaller or eat them less often if necessary, but don’t go below about 20% fat.
More concretely, I recommend using brisket to grind for your hamburgers. It has the correct amount of fat, plus a whole brisket is among the cheapest cuts of beef you can buy.
My method is two or three ~1" cubes of beef then one 1" cube of pork belly, repeat. Hella juicy.
Hell yes.
My method is smoked pork bellies and hold the hamburger till next week. I’m a huge pork belly fan. I know they’re horrible for me, but I don’t eat em often.