BTW point by itself would be too fatty for burgers. I usually mix about 50/50 point and chuck by weight. Which is STILL very fatty--but that's how I like my burgers. It allows me to cook them to safe (150-160 degree) temps without giving up any juiciness.
If you don't like your burgers very fatty, you'd want to mix the point with a much leaner cut.
If you don't like your burgers very fatty, you'd want to mix the point with a much leaner cut.