All Rounds Are Not Alike

• A beef cut labeled as round steak typically includes only portions of the four main muscles in the round, or hind, section of the cow, and not from the rump or ankle. If you don't find a steak labeled, "round steak," choose a cut from the four muscle cuts with the most fat marbling, which translates in cooking to the most tender, juiciest and flavorful hamburger. Top round is the most tender, followed by sirloin tip, bottom round and eye-of-round.

Grinding It Out

• While a meat grinder attachment on your mixer makes grinding round steak easy, you can also use a food processor if you're careful not to over-grind. With either appliance, place both the meat, cut into 1-inch pieces, and the blades or grinders into the freezer for about 15 minutes prior to grinding. Aim for a coarse grind or fine mince, and pulse the food processor so you can control how finely the meat is ground.

Keeping It Juicy

• A juicy hamburger needs enough water and fat to keep it from drying out. If your round steak is on the lean side, add about 2 tablespoons of water or oil into each pound of meat when you're forming the patties. Wet your hands to keep the ground meat from sticking to them, and form the patties with a slight dent in the middle of the burger so the burger stays flatter while cooking and forms less of a bulge in its center.

Keeping It Safe

• Ground beef is sometimes unsafe because grinding allows harmful bacteria, such as salmonella or E. coli, to penetrate throughout the meat and possibly multiply through mishandling or improper refrigeration. Use your ground steak directly after grinding to minimize the risk. Keep the meat safe by cooking it thoroughly, until an instant-read meat thermometer inserted sideways into each patty registers 160 degrees Fahrenheit.