Instructions

1. Place in a food processor the meat with a metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches.
2. Pulse in short 1- to 2-held second bursts until the desired consistency is achieved, about 10 pulses. (Count one one thousand two one thousand).
3. Pulsing is key do not let it run.
4. Pulsing distributes the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mass of mush.
5. Add any seasoning (like garlic, herbs, onions) for a recipe, right in before beginning to process.
6. For burgers, a coarse grind is the way to go.
7. For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
8. Ground beef usually comes from one of three cuts: chuck, round or sirloin.
9. Chuck is my favorite choice; it's a little fattier than the others, but gives great flavor.
10. Ground beef from the round or sirloin tends to be leaner, a good thing if you're counting calories but a bad thing if you want the juiciest, most dynamic burger possible.
11. If meats are lean add olive oil, tomato juice, egg so it is moist. For best results your ground meat should have at least 10 percent fat to meat ratio.
12. My favorite is 85 percent lean ground chuck. The fat is where the flavor is, and it also adds moisture for a juicier end result.
13. Yes turkey, chicken, pork, veal, lamb can be ground as well.