Grinding Meat for Burgers

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2. Using a sharp knife, cut the beef into 1″ cubes. Todd Coleman
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3. Transfer cubed beef to a tray. Todd Coleman
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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
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5. Assemble the grinder attachment using the coarse plate (with 1/4″ holes) for the best texture. Todd Coleman
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6. Add cold cubed beef to the grinder attachment. Todd Coleman
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7. Set stand mixer on medium speed. Todd Coleman
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8. Use the stand mixer’s plunger to press down gently on the meat. Todd Coleman
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9. Position a medium bowl set over a bowl of ice to capture the ground beef and keep it cold. Todd Coleman
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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
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11. Form freshly ground burger meat into patties or cover with plastic wrap and refrigerate for up to 2 days. Todd Coleman