“To me, traditional burgers are made with chuck meat, either rump steak or shoulder meat from the front. You don’t want to make a hamburger from filet mignon. One, it’s a waste of meat, and two, it doesn’t really taste that good.” Waxman recommends a ratio of 75:25 or 80:20 explaining that 90:10 is too lean and anything less than 75 is too fatty. Another tip? Make sure that when the butcher grinds the meat that everything is super cold: the grinder, the environment, and the meat, otherwise the fat gets all messed up and you’re left with a lugubrious mass.