1.   Brown ground meat without added ingredients, then rinse with hot water and drain to get rid of as much of the fat as possible.

2.   Brown ground meat, stirring lightly to break up.

3.   Grind the meat twice.

4.   Grinding the meat for chowder is easier if you can get it done professionally.

5.   To grind enough meat for four burgers, cut about one and a half pounds of chuck into one-inch chunks, using a very sharp knife.

6.   Using a meat grinder or a food processor, grind meat to desired consistency.