Cut Beef Chuck into 1½-Inch CubesFor the best flavor, the meat you use for grinding your burgers shouldn't be too lean. About 15% fat content should be about right. I used beef chuck for this tutorial, but sirloin (or a combination of sirloin and chuck) would work, too. If you wanted to get really extravagant you could even grind your own Kobe beef burgers!
Of course, the methods demonstrated here will work for lamb, pork, veal, poultry or game meat such as venison.
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