re: Burger Meat Mixture

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I'm usually happy with chuck ground fresh with my kitchenaid attachment.



How do you use yours? I tried it a few times and stopped due to all of the stringy pieces clogging up my grind holes. It was more trouble than it was worth for me. What do you do to prevent this?

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I cube the meat up first, and try to remove any silverskin. Then, I grind 1 pass on the fine die. The key I found to not having it clog up is to crank down very tight on the outer ring. That seems to hold the blade very tight against the die and cuts any stringy bits as opposed to them getting wrapped up.

I then loosely form the patty straight from the bowl, press together just enough to hold it's shape during cooking with just a light salting on the outside.

When I'm missing the Cajun Blaze, I dust the finished burger with cayenne.

ETA: I do put the dimple as well. I tend to get nice shaped burgers as opposed to the overworked meatballs I grew up with.