Grinding Meat for Burgers

1. Choose the right cut, such as well-marbled flat iron steaks from the chuck, or shoulder, of the steer. Freeze the meat for 30 minutes until well chilled. This will make it easier to cut the beef and, later, to keep it cold while you're grinding it.Todd Coleman
2. Using a sharp knife, cut the beef into 1" cubes.Todd Coleman
3. Transfer cubed beef to a tray.Todd Coleman
4. Prepare the grinding equipment by putting it in the freezer and leaving it for 20 minutes. This will help to keep the meat cold while it's being ground.Todd Coleman
5. Assemble the grinder attachment using the coarse plate (with 1/4" holes) for the best texture.Todd Coleman
6. Add cold cubed beef to the grinder attachment.Todd Coleman
7. Set stand mixer on medium speed.Todd Coleman
8. Use the stand mixer's plunger to press down gently on the meat.Todd Coleman
9. Position a medium bowl set over a bowl of ice to capture the ground beef and keep it cold.Todd Coleman
10. For the best results, put the meat through the coarse plate of the grinder twice to ensure that the fat and muscle are ground together evenly.Todd Coleman
11. Form freshly ground burger meat into patties or cover with plastic wrap and refrigerate for up to 2 days.Todd Coleman