Quote:
Originally Posted by TambaBerry
If you add more then salt and pepper to it then you're not making hamburgers. You've made meatloaf sandwiches.
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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.