atec77 wrote:
> Steve Pope wrote:
>> pltrgyst > wrote:
>
>>> IMO, if you make a decent burger, you don't need anything but perhaps
>>> salt and pepper.
>
>>> Of course, that requires freshly grinding your own meat.
>
>> I've never owned a meat grinder; how important is it that is be
>> ground at home as opposed to the same day at the butcher's?
>
> It's not at all if the butcher grinds daily and the meat is quality

In a recent episode of America's Test Kitchen they fed burgers to their
audience. One was made from store ground beef. One was made form
kitchen ground beef. Almost everyone could tell the difference and
prefered the kitchen ground beef. My takeaway wasn't kitchen versus
store. My takeaway was ground today versus ground on previous days.