Ever bite into a burger that was just… perfect? Juicy, tender, with a texture that wasn’t mushy or tough, but something gloriously in between? I can almost guarantee it wasn’t made with pre-packaged ground beef. The secret, my friend, lies in grinding it yourself. But that leads to the crucial question we’re tackling today: What Is The Best Plate For Hamburger Grind? Getting this right is the single biggest step you can take to elevate your burger game from backyard cookout to steakhouse quality. It’s less about a single “best” plate and more about the best combination and technique.
Why Your Grinder Plate Is the Unsung Hero of Burgers
Before we dive into specifics, let’s get on the same page. The grinding plate, that metal disc with all the holes, is what determines the final texture of your meat. Think of it as the gatekeeper of flavor and texture. The size of the holes dictates how coarse or fine your grind will be, which in turn affects how the fat is distributed and how the patty cooks and holds together.
Using the wrong plate is a common rookie mistake. I’ve seen it countless times. People invest in a great grinder and quality beef, only to use a plate that’s too fine, resulting in a dense, almost paste-like patty. Or they go too coarse and the burger falls apart on the grill. The plate is your control panel for creating the perfect hamburger foundation.
The Two Grinder Plates Every Burger Enthusiast Needs
Forget searching for one magic plate. The true professional approach, and the secret to that steakhouse texture, is the double grind. This involves passing the meat through the grinder twice, using two different plates.
- First Pass: The Coarse Plate (10mm or 3/8 inch)
Your first grind should always be with a coarse plate. This plate has large holes, typically around 10mm (3/8″). The goal here isn’t to create the final product, but to break down the chunks of beef and fat into a manageable, uniform size without overworking the meat. This initial coarse grind keeps the fat particles large and distinct from the muscle, which is essential for a juicy burger. - Second Pass: The Medium Plate (4.5mm or 3/16 inch)
After the initial coarse grind, you’ll switch to a medium plate for the second pass. This plate has smaller holes, around 4.5mm (3/16″). Running the coarsely ground meat through this plate a second time achieves the perfect hamburger texture. It breaks the meat down further and distributes that glorious fat more evenly, but without emulsifying it into a paste. The result is a light, tender grind that still has noticeable particles of meat and fat.
Expert Tip from Chef David Wilson: “The biggest mistake I see home cooks make is not keeping their equipment and meat ice-cold. Before you even think about grinding, put your grinder’s head, auger, blade, and plates in the freezer for at least 30 minutes. Cold fat doesn’t smear; it shatters. That’s the key to a juicy, not greasy, burger.”
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Our Picks for the Best Meat Grinder in 2025
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| Num | Product | Action |
|---|---|---|
| 1 | Weston Pro Series Electric Meat Grinder 7 Sausage Stuffer, Commercial Grade, 1500 Watts, 2 HP, 21lbs. Per Minute, Heavy Duty Stainless Steel (10-3201-W) |
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| 2 | LEM Products BigBite #22 Meat Grinder, 1.0 HP Stainless Steel Electric Meat Grinder Machine, Ideal for Heavy Use |
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| 3 | LEM Products BigBite #8 Meat Grinder, 0.50 HP Stainless Steel Electric Meat Grinder Machine, Ideal for Regular Use |
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| 4 | VEVOR Commercial Meat Grinder, 550LB/h 1100W Electric Meat Mincer, ETL Approved Heavy Duty Industrial Meat Mincer Machine |
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| 5 | MEAT! 1.5 HP Meat Grinder with 3 Stuffing Tubes, 2 Stainless Steel Grinding Plates, and a Stainless Steel Stuffing Plate for Making Ground Meat |
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| 6 | MEAT! 1.5 HP Meat Grinder with 3 Stuffing Tubes, 2 Stainless Steel Grinding Plates, and a Stainless Steel Stuffing Plate for Making Ground Meat |
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| 7 | AAOBOSI Meat Grinder Electric 3000W Max with Touch Color Screen, Auto-Reverse & Built-in Storage - 3 Speed Settings,Grinding, Sausage & Kibbe Making for Home Use, Stainless Steel |
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| 8 | STX International Turboforce II 4000 Electric Meat Grinder | Grinds Soft Bones | Foot Pedal | 6 Grinding Plates | Stainless Steel Blades | Sausage Tubes | Kubbe Maker | Meat Claws | Patty Press & More |
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| 9 | Commercial Meat Grinder #12,0.9HP Electric Meat Mincer,Heavy Duty Stainless Steel Industrial Meat Mincer w/2 Blades & Meat Pusher,Food Grinders Machine for Home Kitchen Regular Use |
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| 10 | Electric Meat Grinder, Sausage Stuffer with 3 Sausage Tubes, 2 Blades, 3 Plates, 3200W Max, Meat Grinder Heavy Duty for Home Kitchen Use, Stainless Steel (Black) |
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How Do You Master the Double Grind for Hamburgers?
It sounds complicated, but I promise it’s incredibly simple and the results are worth the extra two minutes of effort. Here’s a step-by-step breakdown.
- Prep Your Meat: Start with well-chilled, or even partially frozen, cubes of beef (like chuck, brisket, or sirloin). Your meat should be firm to the touch. This is non-negotiable!
- Assemble for the First Grind: Attach the coarse plate (10mm / 3/8″) to your meat grinder.
- Perform the First Grind: Gently feed the cold beef cubes through the grinder into a chilled bowl set in another, larger bowl of ice. Don’t force the meat. Let the machine do the work.
- Chill Again (Optional but Recommended): For the absolute best results, cover the bowl of coarsely ground beef and pop it back in the freezer for 15-20 minutes. This ensures everything stays frigid.
- Reassemble for the Second Grind: Swap out the coarse plate for the medium plate (4.5mm / 3/16″).
- Perform the Second Grind: Run the coarsely ground meat through the grinder a second time, again into a chilled bowl. You will immediately see the difference—the texture is now perfect for forming patties.
- Form Patties Gently: Handle the meat as little as possible. Overworking it now will lead to a tough burger. Gently form your patties, make a small dimple in the center to prevent puffing up, and you’re ready for the grill.
Why Not Just Use a Fine Plate?
This is a common question. If the goal is a smaller particle size, why not just use a fine plate (around 3mm or 1/8″) from the start? The answer comes down to one word: smear.
When you force cold meat and fat through the tiny holes of a fine plate on the first pass, the pressure and friction can cause the fat to warm up and “smear.” Instead of having distinct little pockets of fat that will melt and baste the meat as it cooks, you get a greasy, pasty mixture. This results in a burger with a dense, rubbery texture. A fine plate is fantastic for making hot dogs or certain types of sausage where an emulsified texture is desired, but it’s the enemy of a great hamburger.
What about the type of meat I use?
Does the choice of plate for a hamburger grind change if you’re using a lean sirloin versus a fatty brisket?
Not really. The double grind method (coarse then medium) is the gold standard regardless of the cut. However, the fat content of your meat is critical. The ideal burger blend is around 80/20, meaning 80% lean meat to 20% fat. If you are using a very lean cut like sirloin, you’ll need to grind some beef fat in with it to reach that ratio. The double grind process is perfect for ensuring that added fat is beautifully incorporated throughout the final grind.
For a deeper dive into creating the perfect blend, you can [check out our guide to the best cuts of beef for grinding].
Frequently Asked Questions (FAQ)
Q: Can I just use one plate for my hamburger grind?
A: You can, but you’ll compromise on texture. If you must use only one, a medium plate (4.5mm / 3/16″) is your best bet. However, for a truly superior burger, the two-step double grind method using a coarse and then a medium plate is highly recommended.
Q: What size, in millimeters, is a standard coarse plate?
A: A standard coarse grinding plate typically has holes that are 8mm to 10mm in diameter, with 10mm (often sold as 3/8 inch) being very common and ideal for the first pass of a hamburger grind.
Q: Does the material of the grinding plate matter?
A: Absolutely. Stainless steel plates are the best choice. They are durable, rust-resistant, and dishwasher safe. Carbon steel plates are cheaper but require meticulous drying and oiling after each wash to prevent rust. For longevity and food safety, always opt for stainless steel.
Q: How do I properly clean my grinder plates?
A: After use, immediately disassemble and soak the plates in hot, soapy water. Use a small brush to clear any meat particles from the holes. For stainless steel, you can then run them through the dishwasher. For carbon steel, you must hand wash, dry them completely (a warm oven works well), and then apply a light coating of food-grade mineral oil. You can [find our complete meat grinder cleaning checklist here].
Q: Can I use the hamburger grind plates for other meats?
A: Yes! The coarse/medium double grind technique is also fantastic for making meatballs, meatloaf, or chili meat from beef, pork, or lamb. The texture is incredibly versatile.
The Final Word on Your Burger’s Best Friend
So, what is the best plate for hamburger grind? It’s not one plate, but a two-plate team: start with a coarse (10mm) plate and finish with a medium (4.5mm) plate. This double grind technique, combined with ice-cold meat and equipment, is the undisputed champion for creating a juicy, tender, and unforgettably delicious homemade burger. It’s the difference between just making food and crafting an experience.
Stop settling for mediocre burgers. Embrace the grind, master the method, and get ready to taste the incredible difference. We encourage you to try it and share your results; you’re about to become the burger hero of your neighborhood.