I used to grind burger meat twice, now I do it once and it's better

For years I ran every batch of chuck through the 3/16 plate twice like my old boss in Reno taught me, but last year I tried a single coarse grind on a 1/4 plate for a Saturday rush and the texture held up way better on the flat top. The double grind was smashing the fat into paste and my patties were coming out dense and greasy, so now I only double grind when I'm doing sausage. Anybody else running a single coarse grind for burgers or am I the only one who switched?

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