How do you make your hamburgers?

[Bearcat]

Originally Posted by DJ's left nut

Timing of the salt is more critical than people realize.

If you put it on there like 10 minutes before you grill, it just barely starts to break down fibers and then leaves moisture on the surface that interferes with a good hard crust that comes from that flame/surface contact (depending on your method).

And because the proteins are neither strong nor fully broken down, you end up with something weirdly crumbly.

So if you salt, salt with enough time to put it back in the fridge pull the moisture and then the moisture reabsorbs into the patties. That will fully break down your proteins, give you the best flavor into the middle of the paddy and give you perfect consistency without having to overwork them when you form them.

via GIPHY

[DJ's left nut]

Originally Posted by Bearcat

via GIPHY

Man, I spent years trying to 'perfect' my burger game before I realized that there's just not a lot of ****ing around that needs be done.

I'll slap some barbecue sauce on them if I grill them on occasion just for something different. Or if I use grocery store beef I'll add some Cavendars greek season (that shit is great, FYI).

But in the end the only meaningful difference I found in making a perfect simple burger is when I add the salt.