Photos by Donna I published almost two years ago, at the end of summer—a chance email today thanking me for the technique.  So I thought let’s put it up again at the start of grilling season. I’m not always real quick on the uptake, but I eventually get around to the right way, and the right way for perfect (and safe) is to grind your own meat and make sure to include the right amount of fat (I don’t believe that the cut is that critical). Yes, I still buy ground beef occasionally but when I want to make a really good burger, I always grind the meat myself.  Why go to the trouble?  For a half a dozen reasons, all of them important. First and foremost: taste and texture.  When you grind your own, Read On »

Share