Part 4/8:
When it comes to grinding the beef for burgers, the grind size is pivotal. Both Steve and culinary enthusiasts agree that the texture of the ground meat greatly impacts the burger's mouthfeel. For a smash burger, using a double-pass grind can enhance its consistency, ensuring that all ingredients hold together seamlessly when cooked. Conversely, a single pass is sufficient for a traditional steakhouse burger, providing a more textured bite.
The key takeaway here is that the grinding process isn’t merely about grinding meat; it’s about achieving an ideal consistency for the intended burger style. Understanding this step can be a game-changer for any home cook.