Perfect Burger Patties

By Foodiewife

From Mark Bittman, NY Times:
Grind your own. You will know the cut, you can see the fat and you have some notion of its quality.

“Grinding” may sound ominous, conjuring visions of a big old hand-cranked piece of steel clamped to the kitchen counter, but in fact it’s not that difficult. As the grinder was an innovation in its day, the food processor has taken over. It does nearly as good a job — not perfect, I’ll admit — in a couple of minutes or less.

Ingredients

• chuck roast
• well-marbled sirloin steaks
• pork or lamb shoulder.

Preparation

Step 1

Cut the meat into one- to two-inch cubes, and pulse it with the regular steel blade until it’s chopped.

NOTE: Freezing for a few minutes, before, makes the job easier.