How do you grind your burger?

[JarredS]

I grind twice, and sounds like a similar process to you. I usually don't add any fat to most of mine, because I use it for meat sauces, chili, etc, more than burgers, I and can add ingredients based on what I'm doing with it. With that said, when I do, I always add pork fat and have never had problems. Could be the beef fat...also find it works best when I use very cold meat.

 

[Rich M]

Late to this party. I use a $100 Northern Tool grinder and when that goes will get a decent LEM.

I grind once using the fine plate. Don't use any additional fat or meat - just straight venison that has been "course trimmed" - I cut off the easy to remove silver-skin and such but don't go crazy doing it. IMO, that's the the grinder is for.

I'm in the south, in a city so I age my meat in quarters in a cooler - add ice as necessary and pour off melt-water 2x day. Will cut steaks and roasts one night as I bone the meat. The next night I grind. Often cut the meat in strips as opposed to cubing, really depends on mood. I don;t think there is a right or wrong way to do it.

We used to mix the venison 50-50 or 75-25 with fatty hamburger but not so much anymore.

 

[Gr8bawana]

I'm a stickler when it comes to removing all the silver skin before grinding meat. Even though the grinder will catch a lot of it, the stuff that gets cut up into little peices still end up as chewy little peices in the meat and I really hate that. There are no chewy bits on our burger. That is one of the reasons I quit having burger made at my proccessor, they just throw all the scraps in the grind pile. Yuk!
But to each their own.

 

[Hilltop]

Agree Gr8. If it isn't red, it doesn't go in my burger. I end up with a little less burger but the end result is burger with great texture and taste.