Nah, it's all the same. People who need to drain mince don't know how to cook properly.
Burgers are supposed to be made with lean meat but with extra fat added in to make it nice again. That's the whole point of a burger. You take tough, lean meat that is otherwise undesirable, and grind it up and mix it with fat. Essentially creating the perfectly marbled steak. Grinding premium cuts is idiotic.
says that you end up with 2.6oz for 80/20, 2.7oz for 85/15 and 3.1oz of meat for 90/10. Not disagreeing with you on flavor, just thought it was interesting that you end up with less burger.
