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Grinding Meat How-To

The Martha Stewart Show, September 2009

The most important element of a great burger is the meat. To prepare your own ground meat at home, simply follow these instructions from Pat LaFrieda of Pat LaFrieda Wholesale Meat Purveyors, one of Manhattan's premier butchers.

Grinding Meat How-To
1. Cut meat into strips; this will prevent it from becoming pasty. Place meat in freezer until chilled, approximately 4 minutes.

2. Remove chilled strips from freezer. Using a KitchenAid mixer fitted with meat grinder attachment with the large hole plate, feed meat strips through, being sure to alternate cuts. Let the worm grab each strip (on speed 2), and gently toss the ground meat with your hands to distribute the fat evenly.

3. Using a second grinder fitted with the small hole plate, feed the meat through using the wooden pusher.

4. Use a scale to weigh out 6-ounce portions of ground meat. Transfer each portion to a 3 3/4-inch (1-inch high) ring mold. Press gently to form burger.