re: Grinding your own meat for burgers and sausages

quote:

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I've been reading up on best cuts for burgers and it seems like short ribs and brisket are the consensus for burgers.

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I've done brisket twice. It's the absolute best I've tried, but I'd like to work some short rib in the mix.

I don't have a meat grinder, but I get it ground up for me at Fresh Market.

Just lightly handle, dimple the middle, generously salt and pepper once they're already formed... nothing more.