I did a lot of burger experimenting this summer on the grill. The BEST burgers were made with chuck (80/20). Those buying ground sirloin, round, or extra lean (97/3) are not experiencing a good burger. The less fat, the dryer it will be. I found that chuck is the magic ticket. I have gone with more fat (labeled 75/25) but it wasn't as good. Don't know why. Too much I guess, and they also shrink up smaller. Chuck is the way to go!
By the way, a lot of stores write the percentage on the label, but some use names. Here's how the names break down:
Ground Beef - 73% Lean, 27% Fat
Ground Chuck - 80% Lean, 20% Fat
Ground Sirloin - 85% Lean, 15% Fat
Ground Round - 90% Lean, 10% Fat
By the way, a lot of stores write the percentage on the label, but some use names. Here's how the names break down:
Ground Beef - 73% Lean, 27% Fat
Ground Chuck - 80% Lean, 20% Fat
Ground Sirloin - 85% Lean, 15% Fat
Ground Round - 90% Lean, 10% Fat