That reminds me of a time many years ago when I went to the lake with a friend. I pre-salted the burger patties for ease of use. After my first bite I thought maybe I had mistakenly used pork sausage instead of ground beef. It was the weird texture thing.
My wife and daughter bought me a grinder for my B Day several years ago. I’ll check the brand when we’re back in SC this weekend.
I used to grind with my KA but no more!
I’ll post brand and pics—it was not crazy expensive.
With regard to the density of Flannery burger due to the wrapping, I throw it in a bowl and use an electric mixer to loosen it up (and, if I’m blending in some bison) before I form patties. It works well, if not a small annoyance. The quality and flavor of the Flannery burger is more than worth it, IMO.
Curious , if anyone has tried the method of extrusion, then taking the strands of the grind wrap them in a plastic and chilling them and then cutting them. Kinda like an end grain burger? Some cheffy guy does that
I don’t buy the premise that it makes for a more tender burger. Maybe more loosely packed, but it’s not like any burger I have ever had was tough to chew. Plus, I don’t think their are many long strands of muscle fiber left in meat that has been ground. It’s not like a grinder goes with the grain or against the grain. It randomizes. So lining up the strands of ground meat and then slicing ‘across the grain’ is hooey.
This is the body of the machine.
The rest looks pretty typical, with a hopper/multiple dies and cutters, etc.
Also has a sausage funnel and a foot control feed.
Same. Easy to use and works very well. Like others here, I prefer to grind immediately before cooking. While I use a variety of cuts, depending on pricing and how things look on a given day, I find boneless shortribs are often my favorite. Local stores tend to occasionally have them at about the same price as ground beef, so a bit of a no-brainer.
