Cut the beef into 2.5cm cubes, place them on a baking sheet, and freeze them for 25 minutes. That way, the meat won’t turn all gummy in the grinder.
Attach a fine grinder plate to the hopper. Fill a bowl with 2 tsp each of kosher salt, ground black pepper, and dried minced onion; these reinforce the beefy flavour.
Feed a few cubes through the grinder, followed by a pinch of the spices. Repeat. Our tasters preferred burgers with the spices ground in.
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