There was a time when I liked burgers based mostly on their toppings. I might order a Swiss cheese and bacon burger, or one topped with blue cheese and caramelized onions, and that, I thought, was where the flavor was.
Then I realized I could make my own burger blend with better quality cuts of beef. This changed the way I make and eat burgers.
When I am making my own blend, I choose bits of short rib, brisket, hanger steak and ribeye. All the rich cuts. Add a bit of aged beef too, and you get a swoon-worthy, slightly