The Finished Ground Beef
Gorgeous, isn't it? For this demo, I ground 2½ pounds of beef chuck in about 10 minutes.Here's where you can season with Kosher salt and freshly ground black pepper, as well as any wet ingredients you'd like to add. I like a few shakes of Worcestershire sauce in mine. A bit of fresh or prepared Dijon mustard can be nice, too.
As far as tasting is concerned, some chefs will taste the raw meat to test the seasoning, though that's probably not the safest practice. What you can do is cook up a teaspoonful or so and taste that. Or just eyeball it. I used about a handful of Kosher salt for 2½ pounds of beef -- but if you have hands the size of frying pans, you may want to take that into account.
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