I have it on Expert opinion you need to add more water, oh wait you are using a Kitchener never mind. I grind all of my own meat for everything that we make from burgers, stuffed peppers, spaghetti. We do small batches as needed right now. Just using the kitchen aid attachment. Had the wife convinced on a dedicated grinder purchase until the whole LEM stuffer debacle. Tempted to go buy the Harbor Freight $29.99 grinder they have at my local store just to see how long it lasts!
Like Sam mentions I too cut the meat and fat separately. Then I weigh out the proper ratio that I am looking for. My wife likes her stuff super lean. I like a bit more fat. I can make custom burgers and sausages to satisfy all.