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[Bentley]

I have had one for about 20 years and they work very well at grinding meats.  And it is a 1/4 of the cost of a good grinder!

I have been tempted to buy the grinder attachment for our KitchenAid stand mixer. 

[Bentley]

The auger is metal, and the back plate on the unit that fits into the Kitchenaid, other then that except for the knife and the plates, everything else is plastic!

[Bar-B-Lew]

I'm giving my Kitchen Aid grinder attachment to my buddy who I make jerky with.  I only used it once and don't even remember why.  I will be using my LEM grinder to make hamburger sometime this year.

[okie smokie]

I like it a lot!

[KeithG]

My favorite burger toppings are: bacon jam, bread and butter pickled jalapeños and pickled red onions. As for the meat a blend of chuck, sirloin and brisket ground together. Lucky for us one of the local butcher shops makes that blend up.

[Bentley]

Would you mind sharing what a ballpark price per pound for that is?

Lucky for us one of the local butcher shops makes that blend up.

[pmillen]

My favorite burger toppings are: bacon jam, bread and butter pickled jalapeños and pickled red onions. As for the meat a blend of chuck, sirloin and brisket ground together. Lucky for us one of the local butcher shops makes that blend up.

Whoa!  This blend may be a winner!  Add the mystery toppings...I'm all in.

[BigDave83]

I always liked making extra of the premade burgers so I had lunch. Love a cold burger on a buttered roll/bun with pickles and ketchup,I am not a big ketchup fan only a few things cold burgers and blistered and burnt to a black crisp hot dog, usually made over the fire.

[Bentley]

I never understood why, but ketchup on a dog, for many that is blasphemy, and something an anarchist would do.  I never enjoyed mustard on hot dogs and would have ketchup growing up and I was treated like I was a Communist!

...I am not a big ketchup fan only a few things...and blistered and burnt to a black crisp hot dog, usually made over the fire.

[David]

I had my first brisket burger today.  I put a brisket on this morning and while trimming I cut off about 2 lbs of the flat and ground it using about a 60/40 mix.  I had my brisket cooking on 265 degrees so I just put my burgers on beside it took about an hour to get them to 155.  I thought it turned out great ,  it had a little richer taste than hamburger.

[mo-kid]

Momma and I loves us some burgers.....about the same blend as Meredith recommended, ground chuck, on a deluxe toasted buttered bun. Some Quebec seasoning (before cooking) and some deli sliced american white cheese or sometimes deli super sharp cheddar. Ketchup, mustard and red onion, With a kosher dill on the side! Gotta see some red in the middle for me, momma likes no red at all. On the smoker all cooks still come off juicy and very good for the soul.

And yes, I don't think you can go wrong with that kitchen aide grinder, Bent. recommended that to me several years ago and I have not been disappointed at all. I believe ours was around 40.00.

[Bar-B-Lew]

What is Quebec seasoning?  Same as Montreal seasoning or something different?

[ylr]

 My way is the ultimate in simple; seasoning salt on whatever ground beef is on sale, cooked over charcoal, and on a hamburger bun, no condiments or cheese whatsoever.

As for eating out, smashburgers like GD Ritzys or Freddies are the best.

[Brushpopper]

As for eating out, smashburgers like GD Ritzys or Freddies are the best.

You need to come to Texas and have a Whataburger! 

[okie smokie]

My way is the ultimate in simple; seasoning salt on whatever ground beef is on sale, cooked over charcoal, and on a hamburger bun, no condiments or cheese whatsoever.

As for eating out, smashburgers like GD Ritzys or Freddies are the best.

Freddies double with cheese, mustard, pickle, onion (old fashioned).  I like the crispy meat edges.  Great fries.