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grinding meat for burgers

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grinding meat for burgers

Henry | Jun 5, 2006 03:53 PM

On a recent episode of the Today show, the chef recommended using beef brisket, ground twice, for the very best hamburgers. I have an old-fashioned clamp-on galvanized meat grinder, and want to try grinding my own meat so I know what I am getting is the brisket and not what happens to be in the grinder. Simple question: Do I grind it fine, medium or coarse? Or maybe coarse the first time, and then fine? Or what?

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