A delicious burger consists of two things: flavor and fat. Short ribs are prized for bringing both in one cut. The ideal fat percentage for hamburgers is between 15 and 20%. A combination of the fattier chuck (80-85%) and leaner sirloin (15-20%) is a popular meat combination. You can also pair pork or brisket with a leaner cut like sirloin to create a grind with a good fat to lean ratio.