For years I have been using 80/20 ground beef for my burgers because everything I read, heard and saw said the fat would give it more flavor. Lately, my hamburgers have not been as good as I would like. It could be as a result of overmixing or the meat or some other things. Well, the other day I bought 1 1/2 pounds of 90/10, mixed in one strip of thick Wrights bacon chopped and some of Phil's Awake-a-Steak and LIGHTLY mixed them into about 3/4'' inch patties and then grilled them. They were much better than my previous burgers. I guess from now on I'll use 90/10 with some bacon chopped up in it. I have also toyed with the idea of grinding my own meat but have not pulled the trigger on that yet. Not sure how much I'd use a grinder. I guess I could also use it for spaghetti, chili, and don't know what else. Dee