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1
Place in a food processor the meat with a metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches.
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2
Pulse in short 1- to 2-held second bursts until the desired consistency is achieved, about 10 pulses. (Count one one thousand two one thousand).
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3
Pulsing is key do not let it run.
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4
Pulsing distributes the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mass of mush.
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5
Add any seasoning (like garlic, herbs, onions) for a recipe, right in before beginning to process.
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6
For burgers, a coarse grind is the way to go.
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7
For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
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8
Ground beef usually comes from one of three cuts: chuck, round or sirloin.
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9
Chuck is my favorite choice; it's a little fattier than the others, but gives great flavor.
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10
Ground beef from the round or sirloin tends to be leaner, a good thing if you're counting calories but a bad thing if you want the juiciest, most dynamic burger possible.
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11
If meats are lean add olive oil, tomato juice, egg so it is moist. For best results your ground meat should have at least 10 percent fat to meat ratio.
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12
My favorite is 85 percent lean ground chuck. The fat is where the flavor is, and it also adds moisture for a juicier end result.
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13
Yes turkey, chicken, pork, veal, lamb can be ground as well.
