And then there is ground sirloin...which I believe has very little fat.

For health reasons, I always use the leanest I can find. If I need moisture, I add more healthy ingredients, like healther oils.

I would never use anything less than extre lean for items that I cannot drain the fat off...such as spegetti sauce (and then I wonder what's the point, I likely I should have used a lower fat variety )

I never could figure out what's in the french version....steak hache?

A friend of mine used to BBQ with regular, and his large burgers became tiny burgers. He told me he has a solution. He put cracker crumbs in the mix., and the burgers never shrunk. I didn't have the heart to tell him that the crackers merely soaked and bound up the fat, for later unhealthy eating.