Ok, there are different kinds of hamburger and clearly the 90% or 95% lean type has less fat than the 80 or 75, and thus is healthier and lower in calories. I think it tastes better too.
How does this (90% lean) compare with a lean steak? Say a nice top round with all the outside fat trimmed off and very little marbleing? The steak looks a little leaner than the 90%, but is there a significant difference?
they are very comparable in fat content since 90% burger is usually ground top round trimmed fully. as far as taste and texture the top round steak without fat would be a bit tough at best as far as i remember the leanest steak available is the flank steak
In a burgur, fat and blood equal “juicyness”. Seeing as most burgurs are cooked medium-well to well, you lose a lot of the “juice” from the blood, leaving you with just fat left. a burgur will therefore be a “juicier” burgur if it has a higher fat content… this of course has it’s limitations. A burgur that is 50% fat is just gonna taste crap
geez, forgetfull me…
A steak with the equivalent fat content of a burgur taken from the same cut of meat will generally be just as good if not better than the burgur.
Why? Because it is more acceptable, and safer, to cook a steak med-rare than it is a burgur. A med-rare steak will taste nicer than a well done steak/burgur. Slthough i spose that could be slated as personal preferance.
Somebody has to ask, Wump - a burgur?? Is this some new spelling? 
It reminds me of bulgur, which would indicate a vegetarian leaning???