Because we live in a burger wasteland (nanny state laws about cooking them to the texture of hockey pucks), the SO and I have resolved to grind our own meat and figure out how best to cook it to a perfect mid rare this summer.
First, I need a better meat grinder. I have a new one that just doesn't work very well. It clogs up, doesn't grind the meat to a pleasing texture, and the hopper is too small. In my fantasy world, I'd like to get one of the old fashioned, mechanical, metal ones that clamp on to a table. Any thoughts?
Second, I am soliciting ideas on the best way to cook the patties we'll produce. We have a gas barbeque, and of course a gas stove (pretty decent DCS with five burners and enough BTUs to get the job done). I'm leaning toward the 'cue as I do love a bit of char. What is your preferred cooking method?
The one thing I know we don't have to worry about is good buns as a local bakery does a killer potato one :-).
Thanks in advance for any tips, tricks, suggestions and warnings! Summer can't come soon enough...