Any good recipe’s for making your own ground beef?
I asked the guys behind the meat counter at Stater Brothers to grind a chuck roast and a rib eye together, but they wouldn’t do it. They did them separately and told me to mix them at home.
I have an old Oster grinder. I use the coarse grind plate. I weigh out equal amounts of beef chuck and venison. Whenever I buy a whole top sirloin, I cut off the extra fat (usually about a pound) and freeze it separately. I add 10% by weight of the venison only to the meat mixture. I usually only defrost the meat enough to cut it into chunks that fit into the grinder. I wear Nytril gloves and alternate the 2 types of meat with the fat as I grind. I toss the mixture lightly to mix it and freeze in 1-pound portions. I use quart freezer bags for the individual portions, mark them as to date and contents and then place all the packages into a large freezer bag. That helps avoid the lone package shifting to the bottom of the freezer and being left for months.
I am careful to wash hands, cutting board, grinder parts, etc quickly and, if necessary, often during the grinding if I think I may have contaminated anything.
You don't need to use venison, of course and if you can't, I would stick to all chuck and no added fat or a mixture of chuck and sirloin, again, with no added fat. If you use round, then fat should be added, IMO, as it is quite lean and if burger is too dry, it will not stick together to form a decent hamburger.
I usually try to purchase reduced price/quick sale beef, freeze it until I need it. Combining it with the venison gives us hamburger for about $1/pound and we prefer it to commercially ground beef.