I seldom buy fast food burgers, I prefer to pick out a nice roast or a steak, have the butcher grind it up course, make my own barbecue seasoning then broil it over hot coals (preferably with soaked Hickory or Mesquite chips) No Pink Slime for me.
I prefer roasts and steaks medium rare, but I prefer ground meat more well done. I used to overcook burgers to get rid of more of the grease, but I have relented and now prefer them simply cooked medium. The less fat in the ground beef, the better the burger holds up to less cooking.
actually most of the flavor in a steak or roast comes from the fat. that's why USDA Prime graded beef has nice marbling. Great taste. I have had rib roasts that tasted like cardboard, No fat in them!
Yes, I know that, which is why I prefer ribeyes to any other cut and why I rarely ask for a filet or tenderloin. But prime beef with nice marbling is one thing and ground beef with just random fat included is another, IMHO. I trim my steaks to get rid of the perimeter fat which is not really the "marbling" part. I know some people think that is heresy as well.
No Pink Slime for me.
Much better than the alternative
(I'd rather have a burger with a bit of red in the middle still)
Blessings to all and,
May all be well with you ^_^