Tired of bland burger

[cvan]

Looking for suggestions. After constant Complaining about how poor the ground beef we buy tastes, I decided to buy a chuck roll and grind it myself. Probably cost about the same as ground beef at the local Wmart,( have to drive 20-25 minutes to get to another grocer ), but I want better flavor.
What grinding plates do you suggest I use? I plan on a double grind, and will have partially frozen chunks to work with. Grind will be used for burgers and chili mainly.
Any suggestions would be appreciated.
I have a #8 big bite grinder.

 

[DougE]

I'd do a kidney plate or 8-10mm first pass, 4.5 (3/16) on the second. If you cube the meat up small enough, 1 pass on the 4.5mm will work as long as your grinder is up to it. I do it all the time with mine. I'd also consider just cubing some of that up for chili. I rarely use ground meat in chili any longer since everyone around my house prefers cubed (stew) meat in chili.

 

[pc farmer]

I'd do a kidney plate or 8-10mm first pass, 4.5 (3/16) on the second. If you cube the meat up small enough, 1 pass on the 4.5mm will work as long as your grinder is up to it. I do it all the time with mine. I'd also consider just cubing some of that up for chili. I rarely use ground meat in chili any longer since everyone around my house prefers cubed (stew) meat in chili.

I have a #22 Hobart and do the same two grind. I think it's 1/4 then 3/16

 

[smokerjim]

Think I would steal a couple of those eye steaks out of that, they look to good to grind