What temp should raw burger be before it hits the griddle/grill?
What temperature should burgers be right before they hit griddle/grill?
Straight out of the 38 deg F fridge? Brought to 70 deg F room temp? In between? I've searched online and found varying answers.
My goal is to maximize a Maillard crust with a nice medium rare to medium interior.
Let's say for a 4 or 5 ounce patty, first, and then for a 7 or 8 ounce patty, too.