Homemade ground beef

Choose beef with a high fat content, especially for hamburgers.

Freeze the meat until a little frozen, about an hour depending on the freezer, so it does not turn out mushy, then cut it.

Trim away as much of the tough tissue as possible.

Process the cut beef on low speed for a couple of seconds, or give it about 20 to 22 pulses, until roughly blended. Season as wanted.