Hburg

So here's the deal.

Years ago, I read Lee Iacocca's autobiography, and he mentioned getting a really great hamburger in the Ford Motor Company executive dining room. He went to ask the chef how it ws done, and the chef said that it was easy: start with steak, grind it up.

Is it really that easy? ie, can I take just about any cut of steak, have it ground, and get pretty-much-guaranteed great hamburger from it? Or is it yeah, but really, any non-lean hamburger would do?

Any thoughts?

Thanks.