Geoff
Well-known member
I don't do burgers very often but when I do, I make them myself from meat I grind myself. I will not buy store hamburger and I distrust restaurant hamburger. I usually use 50/50 USDA select beef chuck and pork loin in grinder attachment for my KitchenAid mixer. I also make Italian sausage burgers from 100% pork loin (fresh crushed garlic, ground fennel, fennel seed, oregano, paprika, salt & pepper).