Favorite Burger Blend?

[Titus0327]

I love to make my own burgers at home. Im always experimenting, from condiments, to toppings, to fillings (Juicy-Lucy's), to the meat blends used to make my burgers. Im fortunate to live near a supermarket that prides themselves on cutting and grinding any meat to order, just for you, at no additional cost. So I take full advantage of this service creating my own burger blends. I started out using regular old 80/20 choice chuck. Then I had them do a 50/50 grind of brisket and 80/20 chuck. Im now gonna try doing a 33/33/33 split of brisket, 80/20 chuck, and short ribs. We'll see how it turns out.

Does anyone have a standby burger blend that they either grind themselves or have a butcher prepare for them?

Im open to all suggestions.

Thanks,
Chris

[ipsedixit]

2 parts sirloin, 2 parts chuck and 1 part oxtail (trimmed).

[1POINT21GW]

I haven't tried this yet, but I will very soon. This is the blend that Kenji over at The Burger Lab found, after exhaustive research, to be the very best blend:

http://aht.seriouseats.com/archives/2...

[fourunder]

http://aht.seriouseats.com/archives/2...

[Titus0327]

Deckle fat, huh....very interesting.

I wonder if I can get that from my butcher when theyre trimming their rib eyes.