Last time I made home ground burgers, I used a mix of rib eye and top round (I believe). What are your recommendations for the best types of meats to grind in order to achieve the magical 80/20 ratio and delicious beefy flavor? My biggest concern is the fat ratio - I'm not entirely sure which cuts of beef have what percentage of fat.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)