The grinder is used only if you want to start from chunky meat, to start with. Just thought I would add it here rather than another thread. For burgers since I make up around 6 pounds at a time and freeze the patties for use as needed. I use ground beef and bulk pork sausage and mix in the bowl with hands.
Now for the info on the burgers in the previous post.
Neither the spices used or any of the ingredients are a must have part it can be the burger.
The basics are: 3 parts lean beef * 1 part bulk pork sausage * 1 package of pre cooked bacon or bacon crumbles* 1 pound package of sharp shredded cheddar and another 1 pound package of your favorite shredded cheese* enough dried or fresh chives to flavor* optional dried or finely chopped fresh onions to taste*
The seasoning again are to preference.
I have used Old Bay seasoning, with Ms. Dashes salt free onion and herb
I have also added a mix of Italian herbs instead of the Old Bay with the onion and herb
Chili powder to taste is good also
If you like it hot and spicy you can add peppers either died or fresh
As for salt I now longer add it to the cooking or pre cooking meals, since I generally take part to my parents who are on salt restricted diets, along with the wife and self. I salt at the table. If I do use salt in cooking it is a sea salt and kosher salt lightly.
You can use any of the new McCormicks blends of spices or any other brand that you have. The amounts will depend on the amount of meat you are seasoning and your tastes. I no longer do hot and spicy, as the time paying for it after ward is no longer worth the torture

Make sure the meat mix is chilled, when you mix in the other ingredients. it doesn't stick as bad to hands and bowl. I just mix with hands to get a good blend.
as you can see in the photos of the patties in the previous post.
After cooking, garnish with a slice of Swiss cheese, slab of onion, and what ever you like. Goes great with the baked beans, coleslaw, and spud salad of your choice.
I use the lean beef because of the pork sausage and bacon this way the fat content is enough for flavor, yet not dripping to overwhelm one. If you prefer it that way then use regular beef.
Enjoy
