This is the purist's burger, and the best argument of all for using fresh-ground meat. Preground supermarket beef is often made from trim and scraps. The result can be inconsistent flavor. Not only that, but preground meat compresses the longer it sits in tight packaging, which affects texture. So it's much better to start with whole cuts of beef and grind them yourself, or get the butcher to do it at the shop or supermarket.
Grinding also lets you control fat. We use lean brisket, lower in saturated fat, and then add olive oil, which ensures juiciness and a rich, meaty flavor.
View Recipe: Simple, Perfect Fresh-Ground Brisket Burgers