Which cuts and ratio is need for a Dry Aged Burger

It’s your choice, but my gut tells me combining brisket with another cut such as chuck could give you a weird texture issue. As tor seasoning normally steakhouses just use S & P – it’s the home griller who adds rubs to alter the taste. Why not just go with S & P when you are grinding and then you can always add a favorite rub on the surface. Ron