Isn't chuck pretty suboptimal for a burger?

Chuck for me makes really good stews, because it has a medium gelatin content. Nothing near oxtail or even shank, but much higher than any steak cut.

When I make burgers out of chuck, I often get bits that are very chewy and unpleasant. Any gelatin cooked hot and fast will be like that.

So is the reason chuck is so highly recommended just for convenience's sake? It seems Sirloin or Top Round would be a better choice for burger meat. Or maybe even Eye of Round? These are all low-collagen, and you can just add in however much fat you want.

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