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Switched my grind size on the burger blend and my patties stopped falling apart after 2 weeks
Had a problem for months where my 80/20 burger patties would crumble on the grill no matter how gentle I was. A guy named Ray who runs a shop over in Fresno let me watch him run his blend and he was grinding the chuck through a 3/16 plate, not the 1/8 I'd been using forever. I tried it the next week and by day 10 the patties were holding together way better without me packing them tight. The coarser grind gives the fat somewhere to sit instead of smearing it all over the lean. Also started chilling the grinder head in the freezer for 20 minutes before running the meat through and that made a big difference too. Cost me nothing but time. Anyone else running a coarser plate for burgers or am I late to this?
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