To ensure that the meat is ground properly, divide it up and pulse it in batches. Lay all the ground meat on the sheet tray and be sure to pick out any unground pieces or tough, gristly bits. Season 1 1/2 pounds of beef with 3/4 teaspoon salt and 1 teaspoon pepper. Gently redistribute the seasoning with a fork.
That said, some chefs, like Tyler Florence, avoid using pepper when cooking beef as it tends to burn over high heat and develop a bitter flavor. Alton Brown recommends skipping the pepper, too.
