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Two questions:

It's of course disadvantageous to use frozen meat for hamburgers, but if one has to, is it better to freeze the whole meat and grind it when defrosted; or to grind it first, make burgers and freeze them?

Has anyone tried beef jowl for burgers (ground of course)?

I would keep the muscle whole when freezing.

I use ground chuck for burgers, sometimes in combination with brisket and short rib.

It's the fat that makes a burger....25-30%

Ground once through a 1/4" plate is the way I like mine.

Likewise!

Chuck would be my first choice for burgers.

Phil

Yes, chuck is what I normally use. That's great. I thought I'd try something new.