Can you make a GOOD hamburger with 90% lean? That is what I have - 6lbs of it and I want to make some hamburgers tomorrow. What is the secret to a good - not dry - burger with lean(er) meat? Somebody has to have a secret?? Come on...give it up.
One thing that I would try is cooking them with the lid on...what I call "kettle burgers". I have a deep skillit with a lid, and when I cook them that way, they don't get very brown but the meat stays moist and tender. I usually don't fool with 90% lean unless I'm making spaghetti sauce or something...but in a pinch, that's worked for me.