What are the best cuts of meat for grinding burgers?

I use Alton Brown's "Burger of the Gods" recipe when grinding my own burgers:

• 1 part sirloin
• 1 part chuck
• salt

He uses a food processor and pulses the meat 10x after cubing it. This is much simpler than using the grinding attachment you use; I only use that for some sausages.

The sirloin gives you that rich beef flavor, and the chuck provides the needed fat so you have a juicy and tender finished burger. I find that when I'm making my own burgers I don't need or want things like onion or other fillers getting in the way of my beef.

You can also find this recipe on YouTube.

For burgers I buy 2-3 different cuts - usually some sirloin and the end of a tenderloin (fattier and cheaper) and whatever else looks good. Slice thinly and stick in the freezer for 20 mins or so before you start grinding. I then mix in some finely minced onion and garlic, salt, pepper and a little Worcestershire sauce (all optional and to taste) before grilling.

I haven't tried it yet, but Burger Lab's "Blue Label burger" sounds great. Six ounces of sirloin, five ounces of brisket, 12 ounces of oxtail.

Eye of round. Try to get a cut with as little graders ink as possible so you don't have to trim. Cut lengthwise into quarters and slide through the grinder. Mix a little in the bowl to distribute the fat a bit. Patty it up and grill, or freeze for later. I like Sweet Baby Ray's BBQ sauce and sharp cheddar cheese on a grilled bun. YUM!