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Can we talk about why so many guys are grinding their burger trim twice?
I run a small shop outside of Cincinnati and last month I watched two different guys on the block pass their chuck and brisket trim through the coarse plate twice before the fine grind. The second pass smears the fat and the patties come out gummy instead of loose, and I could feel it in my hand when I formed them. I temped a batch at 41 degrees before they went through and it was already warmed up too much after the first pass. Cold, single pass, and don't overwork it, that's what works for me. Am I off base here or are other shops really doing the double grind on purpose?
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