Nothing fancy, just the add on to that most common name of kitchen mixer. Could be quicker, but then I use it once or twice a year and it'll go through the 30lbs or 40lbs of ground I might need in a couple of hours on processing day.

I just bought one of the .2HP grinders at Gander Mountain this year. It works pretty well...I've put 2 deer through it this year. To keep it from binding up, use the coursest grind cast first and cut your meat into 1" cubes before grinding. This reduces the length of any sinew and keeps it from gumming up in the rotating blade. Using semi-frozen meat will also helps for some reason. After your meat has gone through a course grind, switch to a smaller grind cast and pass it through again to give it a better "burger" consistancy.