For a few years now, we have been grinding all our own ground meat. This practice allows us to control the cuts and fat content of our burgers, sausages, etc., as well as allowing us to cook our beef burgers as rare as we like them with a reduced chance of contamination. Just-ground meat also tastes fresher. Tonight’s dinner was turkey burgers; here I am grinding turkey breast, which I mix with a pomade of bread and milk for moistness, and cook in a very hot pan.
