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How to grind your own meat for burgers

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

You control what goes into your burgers!

The food grinder attachment for your stand mixer is all you'll need to get started! Grinding meat at home is not only simple, it ensures the freshest, lightest, juiciest burgers possible! No additives, no pink slime... just 100 percent whole beef goodness!

You control what goes into your burgers!

Follow these steps below and we bet you'll notice a difference... not only in the overall taste of the burger, but how you feel after you eat one. They're fresher, lighter and completely delicious!

How to grind your own meat for burgers

Yields 7-8 burgers


  • 1-1/2 pounds beef chuck
  • 3/4 pound beef sirloin
  • Kosher salt and pepper
  • American or cheddar cheese
  • 6-8 hamburger rolls
  • Toppings


  • KitchenAid mixer with food grinding attachment (retails $50-$60)



Chill the beef and meat grinding tools

You control what goes into your burgers!

Place food grinding attachment tools in the freezer. Cube all of the meat and place it in a bowl and mix it around well. Place the bowl in the freezer for at least 20 minutes or up to an hour.

Tip: It's important to thoroughly cool the equipment and meat before grinding, this ensures that the meat's natural fat does not "smear" throughout the ground meat, but rather gets well distributed in cool bits through the meat; this will make for a far superior burger!

Prepare to grind meat

You control what goes into your burgers!

Line a pan with parchment paper and set it under the mixer. Remove grinding tools from the freezer and hook them up to the mixer according to the simple instructions provided in the box.


Grind the meat

You control what goes into your burgers!

Set mixer setting between a 2 and 4. Remove meat from the freezer and (in batches) begin grinding the meat out onto the parchment paper by placing some of the cubed meat into the top of the grinder and pushing it through with the tool provided.


Form burger patties

You control what goes into your burgers!

Take the freshly ground meat and (working quickly and carefully not to overhandle or overpack the meat) form beef into desired size burger patties, pressing a thumb print in the center of the burger.

Tip: Overpacking and/or overworking the ground meat, results in a stiff and heavy burger. Work fast and pack light — this will keep the ground meat cool and your finished burgers light and juicy!

Prepare the grill and cook

You control what goes into your burgers!

Place prepared burger patties into the refrigerator while preheating your grill to medium-high. Once grill is ready, remove patties from the fridge and liberally salt and pepper on both sides. Grill burgers on each side, about 4-5 minutes per side (depending on thickness, size and desired doneness). Do not press down on the burgers while grilling. After the second 4 minutes is up, place burgers in a line in the center of the grill and turn down heat to low. Place cheese on top and close the grill about 2-3 minutes or until cheese is melted.



You control what goes into your burgers!

Remove from grill and allow burgers to rest 3-5 minutes. Assemble buns and toppings and serve.

More burger recipes

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Blue cheese burgers
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