His first tip about smashing the burger is insane. You’ll squeeze all the juice out of it and it will be dry as hell.
“His first tip about smashing the burger is insane. You’ll squeeze all the juice out of it and it will be dry as hell.”
Indeed. Every restaurant and cooking show explains why mashing the burger on the flat top will cause exactly what you describe. The other big no-no is to cover burger on the flat top as that will cause if to steam instead of grill.
BTW, the REAL number one tip is to use freshly ground hamburger made from fresh, high-quality cuts of beef you select yourself and have custom ground on the spot (or even grind it yourself), and then cook the fresh hamburger within a few hours of its being ground.
Personally, I prefer 100% ground chuck hamburger.
I agree. Every time I see someone doing that, I cringe.
Nope, you won't, and it is essential to making a great burger. You smash it down as soon as it hits the grill. It hasn't cooked yet and juices are not going to run out. But smashing it makes maximum meat to grill surface area, giving necessary crust.