How to Make Burgers with a Meat Grinder
Choose beef with about 20% fat (chuck is ideal), cut it into cubes and chill everything cold, then grind through a coarse then medium plate. Form patties gently without overworking, and cook fresh-ground beef to a safe internal temperature.
Grinding your own burger meat is a genuine upgrade: you control the cut, the fat, and the freshness, and the texture beats anything pre-packed. It also lets you cook to a known standard, because you know exactly what went in.
1. Pick the cut and fat ratio
Fat is flavour and juiciness. Aim for about 20% fat (an 80/20 blend). Chuck hits this naturally and is the go-to. For a richer burger, blend in brisket or short rib. Very lean grinds (like sirloin alone) make dry patties unless you add fat.
2. Cut and grind
- Trim and cut the meat into cubes that fit the grinder throat.
- Chill until very cold.
- Grind through a coarse plate first, then, for classic burger texture, again through a medium plate.
- Keep the ground meat cold until you form patties.
A double grind gives a finer, cohesive patty; a single coarse grind gives a looser, steakhouse texture, your choice. See the best meat grinders for plate options.
3. Form patties gently
Handle the meat as little as possible. Overworking compacts it and makes tough, dense burgers. Shape loosely, make a slight thumb dimple in the centre so patties stay flat, and season the outside just before cooking.
Grinding opens up more than burgers, sausage, meatballs and more. For the machine, compare the best meat grinders and the best commercial meat grinder for high volume.
Frequently asked questions
What is the best cut for burgers?
Chuck is the classic choice for its roughly 80/20 lean-to-fat ratio and flavour. Blends with brisket or short rib add richness; aim for around 20% fat for a juicy patty.
Why keep the meat and grinder cold?
Cold fat grinds cleanly instead of smearing, which gives better texture, and cold meat is safer. Chill the cubes, and even the grinder parts, before grinding.
How done should fresh-ground burgers be?
Grinding spreads any surface bacteria through the patty, so cook ground beef thoroughly to a safe internal temperature (use a thermometer), unlike a whole steak.