Freeze all meat grinding equipment for 30–60 minutes. Dice meat into 1 to 1-1/2" cubes and freeze until firm—15–20 minutes.
Assemble grinding or processing equipment, and grind meat into a chilled bowl.
Preheat gas or charcoal grill to high heat. Keep gas grill covered until ready to cook, or keep the charcoal grill covered with the vent open until ready to cook, to be sure you start off with searing high heat.
Scale freshly ground meat into 8-oz portions and form into loosely-packed patties. Insert RFX MEAT into the patties up to the recommended immersion line, being sure the probe tip doesn't stick out the other end. Set your desired pull temp in the app. (See below for suggested pull temps.)
Clean and oil cooking grate. Season patties liberally with salt and pepper, place on the grill, and allow burgers to cook undisturbed until they are well-browned on the first side (2–3 minutes).
Flip burgers (season the other side with salt and pepper) and continue to cook until the burgers register 120–125°F (49–52°C) for medium rare or 130–135°F (54–57°C) for medium. If grilling burgers with pre-ground meat, cook them to an internal temperature of 160°F (71°C).
Note! For another great way to cook the burgers, take a look at our post on perfectly grilled burgers. You can use either method!
