Since I've become acquainted with my Kitchen Aid meat grinder, I've been grinding the meat for my burgers. I've followed Bobby Flay's advice, 2/3 chuck, 1/3 sirloin, don't overhandle and s&p on the outside. What I haven't done is cook them in a cast iron pan. My husband insists on grilling.
I've found that although they are fresh and tender (to the point of almost falling apart), I'm not getting a good beefy, meaty taste from them.
Any thoughts on why not? Should I increase the amount of sirloin? Dry age the meat in the fridge for a day or so before grinding? Add a dash of worchestershire? Tie my husband to the deck chair and break out the cast iron?
Your advice would be greatly appreciated.