B
Bluecrab
Guest
I have been grinding my own chop meat for burgers. I've used bottom round, stew meat or just about anything on sale. If it's too lean, I've added suet. Problem is, I can't keep the burgers from falling apart on the grill. Also, after freezing, the meat is watery???
Any suggestions? Is there a particular meat I should be grinding?
Thanks, Todd.
Any suggestions? Is there a particular meat I should be grinding?
Thanks, Todd.