Originally Posted by Oldhoss
If I am stuck into using supermarket beef that is too lean I will add some prime rib fat with the coarse grinder wheel. I keep chunk size pieces vacuum packed in the freezer for occasions like this. I have been grinding beef for a year and a half to varying success. I have done better than this Lebanese fella once and that was with t-bones. On average I do almost as good as this guy so now my go-to source for beauty burger meat is this fella....I be treatin' him real good. I have loved burgers for years before I discovered the wonders of smoking about a year ago and really rediscovered what charcoal can do meat during grilling just a few months ago. It being summer in Canada and me having gotten my 7th outdoor cooking device 2 days ago means "days of hamburgers" can happen at any time and will.
I was thinking e-coli, been there done that and hope never to again. I love a good juicy burger with a nice charred crust and pink in the middle. I just don't trust normal meat for that so it's a rare treat.