Hi guys, I've been experimenting quite a bit with making the perfect smashed burger patty. One slight disadvantage of thin patties is that they tend not to be as juicy as those fat gourmet burgers. Did some research and found that some recipes actually calls to add cold water into the meat mix. I've tried this on one of the burgers and although the patty was relatively juicy, I'm not too sure if it was actually the water or just it being less cooked. Also, will adding water into the mix cause the meat to spoil faster? or any other disadvantages? Thanks! appreciate any insights into this...
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