Question about grinding burger meat twice vs once, which side are you on?

Had a guy bring back 12 pounds of chuck I ground for him at my shop in Boise, said the texture was wrong for his smash burgers. He wanted it ground once through a 3/16 plate, I ran it twice through 1/8 like I always do. Some old timers I know swear double grinding makes it mushy and kills the bite, others say single grind gives you gristle and uneven chunks. I get that it depends on the cut and how cold the meat is, but I'm curious what plate size and pass count you all run for burgers specifically. Does anyone else get pushed back from customers on this or is it just me?

1 comments

Log in to join the discussion

Log In

1 Comment

faith_shah8817h ago

12 pounds is a lot to bring back over grind size, guy must really care about his burgers. Double grind through 1/8 does make it tighter, sure, but mushy? That's a stretch. Most folks can't even tell the difference once it hits the flat top. Single grind gives you those loose bits that fall apart, which some people actually want for smash patties. Feels like he just wanted it his way and blamed your setup.

5