Bison burger

Proper pot roast and I guess I just do not trust it. It will be either chunks seasoned and fried or it will be ground to hamburger.

Guess who won.

 I also had two other cuts of beef in the freezer so I ground those too. That doubled the amount of ground meat.

Two bread rolls were run through the grinder, at first to clear it and then an additional roll to add to the meat mixture. All three cuts are exceedingly lean so 1/2 cup olive oil was added, along with meatloaf type ingredients in moderation; 2 eggs, 1/4 cup sake, 1/8 cup Worcestershire sauce, 1 teaspoon mixed chile flakes, S/P.

Each ball is 5 oz each, weighed. Except for the last one.