Showerthought: switched from a coarse plate to a fine one on my burger trim and the texture difference caught me off guard

Barbara Schmidt · 2026-10-22T02:20:03.022231+00:00

Last month I was grinding about 40 pounds of chuck and brisket trim for the weekend case and used my 3/16 plate instead of the 1/8 I usually grab. The coarser grind held together way better in the patties and didn't turn to paste on the board the way the fine one does when the meat warms up a bit. Curious if you all stick with one plate for burgers or change it up based on fat content and how cold the trim is.

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Showerthought: switched from a coarse plate to a fine one on my burger trim and the texture difference caught me off guard | Butchers - Guest Forum