HolyDiverScallop
Not too smart, but at least I’m ugly.
Ah, the difference in plate aperture explains the difference in adhesion? Interesting. I’m absolutely trying a burger made with 10mm grind then.If you want better adhesion, use a 3-mm disk. That's what supermarket mince is typically ground with. I generally don't bother going through a larger plate first. Directly from chunks to 4.5 or 3 mm works fine.
I was speculating that it was related to the freshness of the grind or the lack of any compression of the ground meat.
All the stuff I read said to double grind but if that’s not necessary, that is fantastic.