I work in a burger factory and I have a question about a product we are trying to produce. We want to create a burger patty with butter in it. But when we mix all the ingredients (mostly ground meat and butter) in a metal device, most of the butter sticks to the metallic side instead of blending with the meat. Any ideas?
+1 @megha Grating frozen (or very cold refrigerated) butter is the way to go here. It's best to add the grated butter to the mince after the meat has been ground. Grating butter is easily done in a food processor (industrial or home) - we did it all the time at an old restaurant I worked at and I still do it at home for pastry crust.
Alternative idea - America's Test Kitchen did a Butter Burger bit awhile back that people claim is amazing: https://www.youtube.com/watch?v=WAUpelESAXo