chuzps
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Fatter BurgersI bought some London Broil (lean beef) because it was on sale, knowing it was too lean, with the idea of adding tallow to it and making burgers. The tallow is some I rendered and keep on hand, so it has been heated beforehand.
First, I tried chopping the meat in the Food Processor, then frying it lightly crumbled in melted tallow. Yuk. Tasted like lean meat floating in cooked fat. 
Then I tried chopping it with the tallow mixed into the chopper. Yuk. Hard to clean (I'm getting very lazy.). And the fat just melted right out of it when I seared the patty. 
Maybe that particular meat was just too lean to redeem, though I might try it again.
Instead, I next picked up a chuck roast. Then I asked the butcher to save some more raw beef fat scraps for me. I took the fat, chopped up a chunk into half-inch (1cm) cubes, dropped that into the chopper with cubes of chuck. For me this was roughly 1 1/2 cups lean and 1/2 cup fat. I chopped it moderately fine, so there were still BB-sized pellets of fat visible. Made patties and seared them quickly in a Scanpan. (I am grinding the meat just before cooking so I feel good about leaving them very rare.) They looked like they would be delicious raw, too.
Success! These were delicious! It's not steak, but an economical and satisfying alternative. The patties were a little fragile. Chopping finer would probably make them more stable. Next I'll try adding an egg for a binder. Ummm!
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