This burger's serving body-ody-ody!
Place grinding shaft, feed tube, plate, die, and screw of a meat grinder into the freezer. Spread beef chunks evenly in a single layer on a large plate or rimmed baking sheet. Place in freezer and freeze until starting to get firm around edges but still malleable, about 20 minutes. Set up meat grinder with 3/8ths inch plate. Grind meat into a cold bowl. Working quickly, grind meat again using 1/4-inch plate.
Place in freezer and freeze until starting to get firm around edges but still malleable, about 20 minutes. Working in three batches, place meat cubes in the work bowl of a food processor. Pulse until finely chopped, about 15 to 20 short pulses. Transfer to a bowl and repeat with remaining beef.Form beef into four patties about 1/2-inch wider than the burger buns with a slight depression in the center to account for bulging as they cook.
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