Got a big one in the freezer and it's getting nice outside for grilling.
What size plate do you folks prefer.?
One grind or two.?
Add fat?
Season the mix during the grind or wait till it's grillin' time.?
Thanks guys.
Just grind it like you would any other ground beef meant for burger.
Salt and pepper and make the patties UBER thin and large in circumference. I like to throw on a slice of good Swiss and serve it on thin buns with sauteed onion.
Arguably the best fugking burgers you can make.
Travis
