quote:Originally posted by Rob_Sutherland:
Or you could just spend 20 minutes and hand chop it...
If it's good enough to make Tartare it's good enough for a burger.
That's how I do it. But only if I'm making enough for one or two. If doing more, I usually ask them to grind it at the butcher shop. That way I can see what's going in as well. The lamb butcher is always willing to do it and the guy I buy beef and pork from is happy to do it as well, so I've avoided doing it with appliances. Actually, even a supermarket with a decent meat department will usually do it for you. Only problem is you don't get to trim off everything you want to.
Good point about burning out your food processor - I've done that to a few of them making ground meat or peanut butter. And it's really hard to get the texture right with the meat unless you have the right attachment. The regular blade isn't really the best. The hand cranked grinder posted above is really perfect - when I was growing up my Dad's friend used to make kielbasa that way - he'd been a butcher in Poland and that's the way they did it. If you're going to do a lot of grinding, it's a great thing to have.