Martha Stewart, famed chef and crafty genius shares her tips for perfectly grinding meat in your KitchenAid food grinder attachment that connects right to the KitchenAid stand mixer.

All foodies know that the fresher the ingredients, the better the outcome of the dish. The KitchenAid food grinder attachment allows the operator to grind meat, vegetables, fruit, cheese, and even bread with a coarse or fine plate attachment. This will revolutionize the way you prepare and cook meatballs, sausages, and hamburgers.

On Martha Stewart’s “Hamburgers” show, she gives advice for using the KitchenAid food grinder attachment, and we would like to pass the information along to each and every KitchenAid stand mixer owner.

Grinding Meat Tips as Explained on The Martha Stewart Show

• Cut meat into strips; this will prevent it from becoming pasty. Place meat in freezer until chilled, approximately 4 minutes
• Remove chilled strips from the freezer. Using a KitchenAid stand mixer fitted with a meat grinder attachment with the large hole plate, feed meat strips through, being sure to alternate cuts. Let the worm grab each strip (on speed 2), and gently toss the ground meat with your hands to distribute the fat evenly.
• Using a your KitchenAid grinder attachment fitted with the small hole plate, feed the meat through using the wooden pusher
• Weigh meat out on a scale to evenly divide the meat. Use one of our great hamburger recipes to enjoy your hard work with friends and family (or save these for yourself).

Barbecue Pork Burgers

• 1 1/2 pounds ground pork
• 1 small red onion, minced, plus slices for serving on burgers
• 3/4 cup of your favorite barbecue sauce
• Coarse salt and ground pepper
• 4 soft onion rolls, split horizontally

Heat grill or griddle to medium high. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 tsp coarse salt, and 1/4 tsp pepper. Mix very gently with a fork to combine, being careful not to overwork meat.

Gently form meat mixture into 4 equal size patties. With thumb, make a 1/2 inch deep indentation in the center of each. (This helps keep burgers flat during grilling.)

Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side

Serve on onion rolls with sliced onion and remaining barbecue sauce.

Cheese Stuffed Burgers

• 3 pounds ground beef chuck
• 2 tbsp plus 2 tsp Worcestershire sauce
• Coarse salt and ground black pepper
• 4 ounces bleu cheese (or other soft cheese, such as Brie)
• 8 rolls or bus, split
• 2 cups packed baby spinach
• 2 beefsteak tomatoes, cut into 8 slices
• Sauteed mushrooms

Heat grill or griddle to medium-high. In a large bowl, gently fold together beef. Worcestershire sauce, 1 tbsp salt, and 1 tsp pepper. Form into 8 equal-size mounds.

Shape cheese in 8 patties. Press a small well in the center of each beef mound. Place cheese in well. Wrap beef around cheese, pinching to a seal.

Cook burgers on grill until cooked through.

Serve with spinach, mushrooms, and tomato slice.

KaTom wants to know your best recipes using the KitchenAid food grinder attachment

From KaTom.com