Who has a good blend to share? I have a grinder now. Previously I was chopping frozen bacon into very small pieces and mixing it in with store bought 80/20. Ready to kick it up.

Buy an extra brisket when they are on sale, clean off the soft stringy fat and cube the rest. Decide how much of the remaining fat you want to remove and grind everything that’s left.

Not a fan of the frozen bacon, something happens to the fat when frozen. I dig Wright's Bacon ends, a bunch more actual fat on that stuff. Like you I do about an 80/20 blend unless I'm grinding for summer sausage in which case I amp it up a bit. Regular cheddar (as opposed to high temp cheese I use in sausage) also adds a certain fat content to ground meat. I've added a little ground pork into burger blends as well. I've tried beef tallow before and was not impressed no matter the ratio.

I use pork shoulder/pork butter and blend 70%/30%.
Burger will be lean, but that's how we like it. Been doing it this way for years.
When making breakfast sausage I'll do a 50%/50% mix.

I save up all my brisket fat through the year, and mix it 90/10 with venison. Makes a great burger. I assume you are talking beef, but I haven't had ground beef in ages.

70/30 makes a great juicy burger.

All of my hamburger is 80/20 ratio. I grind 100% brisket most of the time but mix chuck roast when I get a good deal on chuck roast. I haven`t bought any HB meat out of a meat counter since the 80`s.

https://www.google.com/amp/s/www.fo...down-here-is-how-to-make-it-at-home/amp/

This got me started into grinding my own meat for burgers.

I tried mixing bacon ends and pieces in ground and never felt like it did much of anything.

We use ground venison with 10% pork fat in place of ground beef. If you like it more fat 80/20 comes out like store bought beef to me.

I buy all the pork shoulder I can when it goes on sale. Grind 50/50 with WT and it is the best you ever tasted. Every one of the kids and grandkids swears it's their favorite!!