does grinding beef such as strip loin make its taste a bit neutral than that of un-ground???

[hae young]

hey!
i once formed the beef patty so tight and dense that i didnt like it.
now i lossely shape the burger patty, only made of beef.
recently i ground austrailian choice strip loin(ny strip) in costco but did not grind them too finely.
evn though i felt it was better than dense beef patty, in terms of flavour i felt the taste of the meat become a bit neutralized rather than retaining their pronounced flavour of typical new york strip steak.
so i would like to ask anyone who eat gourmet burgers either made by your self or pricey restaurants that when you tasteed burger with good quality blend of beef patty, did you tasted them better than typical grilled or pan seared chunks of steak or did you feel the pronounced beefy tsate of the typical unground steak becom a bit neutralized ??

[weezycom]

Most folks agree that typical cuts from the sirloin don't have enough fat to produce a good, beefy tasting burger, and that cuts from the chuck make a superior patty. 15 - 20% fat by volume is the ratio to produce a good patty.

[hannaone]

I can't answer your question directly, but to improve the flavor of the ground beef you may need to add a little fat to it.
Some one experienced in home grinding meats should be able to give a better answer.