Today I ground equal amounts of blade steaks and chicken thighs (including skin) for barbequed burgers. They grilled up beautifully, and the texture was exquisite, but taste was pretty bland. Next time I think I'll try sirloin and add the old standbys parsley, sage, rosemary, and thyme (and a bit of finely chopped onion).
Any suggestions for spices in this concoction? It's a new experience for me. Lots of promise, but needs a boost.