@Babalaas - There are many different cut combinations that can create some great burgers. You can use combinations of beef and lamb; some even add a little pork. Many like to use chuck as the basis for their burgers, but this is not the only option. Combinations of sirloin and brisket can make for a very tasty, tender burger. If you really want to splurge, tenderloin ground with striploin, unsalted butter, and a sprinkle of powdered milk makes a very juicy burger.
I like to grind my own burgers, and I have a favorite combination of cuts. I like flavorful, tender burgers that aren’t too fatty. I use about equal parts of chuck, ribeye, and boneless sparerib. Before I grind the meat, I cut the meat into 1-2 inch pieces; trimming off any parts that would become gristle. I then put the pieces on a cookie sheet into the freezer for about 30 minutes. This ensures the meat will and fat will stay firm while grinding. I grind the chuck and sparerib fine, and I use a course grind for the ribeye. I mix the grinds together and form loose patties, sprinkle with sea salt and fresh ground pepper, and grill. Put the burger on a lightly toasted brioche roll with your favorite fixings for the perfect burger.