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I'm interested in that, but I only have a few mins. Can you give me at most the first 500 characters of a detailed explanation in English about that?
Get a butcher to grind chuck beef for you with a 20% fat content. If you use more fat, it will just drip off the meat and cause fire flare-ups; less and the burgers will be dry. If possible, buy the meat the day you’re going to cook it. Ask the butcher to grind the meat twice, once in the coarse plate of the grinder and then through the fine plate.